Fudgy Chocolate Zucchini Brownies

Stack of three fudgy zucchini brownies separated by parchment paper on a butcher block table top.

Fudgy Chocolate Zucchini Brownies

These fudgy chocolate zucchini brownies have a vegetable hiding inside, but you'd never know! This easy recipe is naturally vegan and delicious.

Course Dessert

Cuisine American

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 220kcal

Author Marjory Pilley

Ingredients

1 large zucchini to yield 2 cups of loosely packed shreds
½ cup canola oil or olive oil
¾ cup sugar
¾ cups Stevia Blend total sweetener should equal 1 AND ¼ cup sugar
2 teaspoons vanilla extract
2 cups white whole wheat flour whole wheat pastry flour or unbleached all-purpose flour
½ cup cocoa powder unsweetened
1 ½ teaspoons baking soda
1 teaspoon salt

Instructions

Preheat oven to 350°F.
Grate zucchini and measure out 2 cups of loosely packed shreds. Place them on a paper towel-lined plate until you need them.
Combine sugar, oil, and vanilla extract in a bowl. It will be crumbly.
Combine flour, cocoa, baking soda, and salt in a separate bowl.
Add the wet ingredients to the dry ingredients and cream the mixtures together. The batter will be thick.
Fold the grated zucchini into the batter and stir until distributed throughout. The batter becomes wetter as the zucchini is incorporated. So, stir well.
Spread the batter into an 8" x 10" glass baking dish spritzed with nonstick spray.
Bake for approximately 25-30 minutes at 350°F or until the brownies are firm and begin to pull from the sides of the pan. Don't overcook. It's better to undercook. Allow the brownies to cool before serving.

Video

Notes

See step-by-step pictures and more tips above.

Top Tips:

Mix the dry and wet ingredients in separate bowls to ensure that they are thoroughly mixed.
Allow the zucchini brownies to cool completely. The flavors will continue to meld together during this time.
Don't overcook the brownies, or they will become crumbly. Err on the side of undercooking them.

Storage:

Zucchini brownies are best kept in an airtight container at room temperature for up to 3 days.

For longer storage, refrigerate them for up to a week. Refrigerating can help maintain their moisture and fudgy texture. Allow them to come to room temperature before serving for the best flavor.

Nutrition