Description

These fudgy zucchini chocolate brownies are an easy 5-ingredient dessert that hides vegetables in a rich, chocolatey treat. The zucchini adds moisture without altering the taste, resulting in a dense, chewy brownie with a gooey chocolate swirl.

Ingredients

Scale

12 ounces (340g) dark or semi-sweet chocolate chips
1/2 cup (113g) unsalted butter, melted
1 cup (200g) granulated sugar
3 large eggs, room temperature
1 large medium zucchini (about 1 1/2 cups grated / 170g), grated and squeezed dry
1/2 teaspoon salt
1/2 cup (85g) semi-sweet chocolate chips, for the swirl
Optional: 1/2 cup chopped walnuts or pecans
Optional: 1 teaspoon espresso powder

Instructions

Preheat oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang on the sides, and grease lightly.
Wash and trim the zucchini, then grate it using a box grater or microplane. Place the shredded zucchini in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible until almost dry. Set aside.
In a microwave-safe bowl, combine the 12 ounces of chocolate chips and melted butter. Microwave in 30-second intervals, stirring between each, until smooth. Let cool for 5 minutes.
In a large bowl, whisk the eggs and sugar together until well combined and slightly pale. Pour in the cooled chocolate-butter mixture and whisk until smooth.
Gently fold the squeezed zucchini into the chocolate mixture until evenly distributed.
Pour the batter into the prepared pan and spread evenly. Melt the remaining 1/2 cup of chocolate chips in the microwave for 30 seconds, stirring halfway. Drizzle over the batter and swirl with a knife or toothpick to create a marbled pattern.
Bake for 25-30 minutes. The edges should be set and pulling away from the pan, but the center should still look slightly soft and jiggly. A toothpick inserted into the center should come out with moist crumbs.
Let the brownies cool in the pan for at least 20 minutes before lifting them out using the parchment paper. Slice into squares and serve.

Notes

It is crucial to squeeze the zucchini dry to prevent the brownies from becoming soggy. Do not overbake; the brownies will continue to set as they cool. For best texture, let them cool completely before cutting. Store in an airtight container at room temperature for up to 4 days, or freeze for up to 3 months.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 brownie square
Calories: 180
Sugar: 18
Sodium: 45
Fat: 11
Saturated Fat: 6
Carbohydrates: 22
Fiber: 1
Protein: 2

Keywords: zucchini brownies, fudgy brownies, gluten-free dessert, healthy brownies, chocolate swirl, easy baking, kid-friendly dessert