Fudgy One-Bowl Chocolate Zucchini Brownies
These fudgy one-bowl chocolate zucchini brownies are moist, rich, and sneak in zucchini for a subtle veggie sweetness without any weird taste. Easy to make with simple ingredients and minimal cleanup.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Total Time: 40-45 minutes
- Yield: 16 brownies 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 1 cup (125g) all-purpose flour
- ½ cup (50g) unsweetened cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup (150g) granulated sugar
- ¼ cup (50g) light brown sugar
- 2 large eggs, room temperature
- ⅓ cup (80ml) vegetable oil
- 1 teaspoon pure vanilla extract
- 1 medium zucchini, grated and squeezed dry (about 1 cup or 120g)
- ½ cup (90g) bittersweet chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C). Position the rack in the center. Grease a 9×9-inch pan or line it with parchment paper with an overhang for easy removal.
- Grate the zucchini finely using a box grater or food processor. Place grated zucchini in a clean kitchen towel and squeeze out as much moisture as possible.
- In a large mixing bowl, whisk together the flour, cocoa powder, baking powder, and salt until evenly mixed.
- Stir in the granulated sugar and light brown sugar into the dry ingredients.
- Add the eggs, vegetable oil, and vanilla extract. Stir gently but thoroughly with a rubber spatula until the batter is smooth and glossy.
- Fold in the drained zucchini evenly without overmixing.
- Fold in the bittersweet chocolate chips if using.
- Transfer the batter to the prepared pan and spread evenly, smoothing the top lightly.
- Bake for 25 to 30 minutes. Check doneness by inserting a toothpick into the center; it should come out with a few moist crumbs but no wet batter.
- Cool completely in the pan on a wire rack before slicing to let the fudgy texture set.
Notes
Squeeze out excess moisture from zucchini to avoid soggy brownies. Use room temperature eggs for even mixing. Avoid overmixing to prevent cakey texture. Start checking brownies a few minutes early to prevent overbaking. Let batter sit for 5 minutes before baking to hydrate cocoa and deepen flavor. For gluten-free, swap flour with almond or gluten-free blend. For vegan, use flax eggs, coconut oil, and dairy-free chocolate chips.
Nutrition
- Serving Size: 1 brownie (if cut in
- Calories: 150
- Fat: 7
- Carbohydrates: 22
- Protein: 2
Keywords: chocolate zucchini brownies, fudgy brownies, one-bowl brownies, easy brownies, moist brownies, chocolate dessert, zucchini dessert