Extra Fudgy Zucchini Brownies Recipe Will Make You Impatient for That Summer Zucchini by Jan Mostrom

Isn’t it wonderful when you can have a treat and include some great nutrition in it as well? This fudgy zucchini brownies recipe does just that! The chocolate brownies are full of dark chocolate goodness with chips and cocoa, and because of the zucchini, pack in some good vitamins and minerals with very little calories added. The zucchini also keeps the brownies from getting dried out so the texture is soft and gooey delicious.

To make these extra-fudgy zucchini brownies you will need unsalted butter, dark chocolate chips, granulated sugar, unsweetened cocoa powder, kosher salt, eggs, flour, vanilla extract, fresh zucchini and optional walnuts or pecans. The brownies bake up in the oven in about 45 minutes. (While they bake, read about the health benefits of dark chocolate and the health benefits of zucchini.)

Serve these moist, chocolatey brownies for dessert after any dinner with vanilla ice cream on top, or as a sweet snack. The brownies make wonderful food gifts for friends and family, especially if you need to use up that summer zucchini from your vegetable garden.

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Cuisine: American
Prep Time: 15 minutes
Cook Time: 30 to 35 minutes
Total Time: 45 to 50 minutes
Servings 12 or 24 (makes 12 large or 24 small brownies)

Ingredients

• 12 tablespoons (1 1/2 sticks) unsalted butter 
• 1 cup dark chocolate chips (divided)
• 2 cups granulated sugar 
• 1 cup unsweetened cocoa powder
• 2 teaspoons kosher salt (or to taste)
• 4 large eggs
• 1 cup flour (whole-wheat flour, gluten-free flour or all-purpose flour)
• 1 tablespoon pure vanilla extract 
• 2 medium zucchini (about 1 pound), peeled and grated or chopped into small pieces
• 1 cup chopped walnuts or pecans (optional)

Recipe Notes

• If you only have salted butter, just omit the added salt in the batter.

• I used gluten-free flour and the brownies turned out delicious.

• You don't need to squeeze out the moisture from the zucchini before using.

• Store the brownies in an airtight container to keep them fresh.

• Nutritional value is based on 24 small brownies.

Here's how to make it: 

1. Place a saucepan on the stove on low heat. Add the butter to melt.
   
2. After the butter is melted, add 1/2 cup of the chocolate chips. Stir with a spoon or spatula until the chips are melted. Remove from heat.
   
3. Add the sugar, cocoa powder and salt. Stir to combine.
   
4. Add eggs, vanilla and flour and stir well.
   
5. Add the zucchini, the last 1/2 cup of chips and nuts, if using, and mix well.
   
6. Pour the batter into a 13x9-inch baking pan that's been coated with nonstick cooking spray.
   
7. Bake in a preheated 350-degree F oven for about 30 to 35 minutes, or until brownies do not look wet on the top.
   
8. Let the brownies cool for about 30 minutes before cutting and serving. Enjoy!
   
   

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by HappyForks. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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