Ultra-Fudgy Zucchini Brownies That Hide 1 Cup Veggies!

The first time I baked zucchini brownies, my husband devoured three before asking, “Wait… what’s IN these?” That’s the magic of this recipe—these ultra-fudgy zucchini brownies taste downright indulgent while packing a full cup of grated zucchini. Don’t let the veggie scare you off—it disappears into the batter, leaving behind the most gloriously moist texture.

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I discovered this trick during zucchini season last year when my garden went wild. Skeptical coworkers became converts after one bite (“You’re lying about the zucchini!”). The secret? Squeezing out the moisture (I’ll show you how) and using dark cocoa powder for intense chocolate flavor that completely overshadows any veggie notes.

These zucchini brownies bake up with that signature crackly crust and fudgy center you crave. They’re perfect for sneaking nutrients into picky kids—or just treating yourself without guilt. Pro tip: the chocolate chips sink if you don’t fold them in last! Find more garden-hack desserts on my Pinterest—but first, grab that grater!

Why You’ll Love These Zucchini Brownies

Oh my goodness, these zucchini brownies are absolute game-changers! Once you take that first bite, you’ll be hooked—and I’ll tell you exactly why:

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• Mind-blowing fudgy texture: The zucchini keeps them impossibly moist, while the cocoa powder and chocolate chips deliver that deep, rich chocolate flavor you crave. They’re the kind of brownies that make you close your eyes and sigh.
• Secretly healthy: Shh…don’t tell anyone there’s a whole cup of veggies in here! The zucchini adds nutrients while keeping the sugar content lower than traditional brownies. Total win-win.
• One-bowl wonder: I’m all about minimal cleanup, and this batter comes together in literally one mixing bowl—no fuss, no mess, just chocolatey goodness ready for the oven.
• Picnic perfect: These zucchini brownies hold their shape beautifully, making them ideal for packing in lunches or taking to outdoor gatherings. No melty mess—just portable happiness.

Honestly? My nieces still don’t believe there’s zucchini in these…and I’m not about to tell them!

Ingredients for Zucchini Brownies

Alright, let’s dive into the stars of the show for these ultra-fudgy zucchini brownies! These measurements matter—trust me, I learned that after three test batches last summer. Here’s what you’ll need:

• 1 cup packed grated zucchini (squeeze it dry like you mean it—we’re talking knuckle-whitening pressure here)
• ½ cup unsweetened cocoa powder (don’t skimp—go for the dark stuff, not hot chocolate mix!)
• ½ cup almond flour (not almond meal—that grainy texture will ruin our fudge dreams)
• ¼ cup pure maple syrup (the real deal, not pancake syrup—your taste buds will thank you)
• ¼ cup melted coconut oil (measure after melting—it makes a difference!)
• 1 tsp vanilla extract (splurge on the good stuff if you can)
• ½ tsp baking soda (make sure yours isn’t expired—I’ve made that sad mistake before)
• ¼ tsp fine sea salt (it balances the sweetness perfectly)
• ½ cup dark chocolate chips (because more chocolate is always the answer)

Pro tip: Keep your grated zucchini in a clean tea towel while prepping other ingredients—it helps wick away extra moisture that might try to sneak into your batter!

How to Make Zucchini Brownies

Making these zucchini brownies is so easy you’ll wonder why you haven’t been baking them every week! Let me walk you through each step so you get that perfect fudgy texture every time.

Prepping the Zucchini

First secret for amazing zucchini brownies? Get that zucchini prepped right! Grab one medium zucchini (about 1 cup grated) and wash it well. Don’t peel it – that green skin disappears in the batter.

Use the medium holes on your box grater – you want small shreds but not mush. My trick? Grating directly into a clean dish towel makes the next step way easier.

Now get ready to squeeze! Gather up the towel corners and twist it tight over the sink. You’ll be shocked how much water comes out – we’re talking 3-4 tablespoons! Skipping this step? Bad idea. Your zucchini brownies will be soggy and sad.

Mixing the Batter

Here’s why I love these zucchini brownies – you seriously need just one bowl! Whisk together all the dry ingredients first (hello cocoa powder and almond flour). Make sure there’s no lumps!

Now pour in the melted coconut oil and maple syrup. Stir until it’s shiny and thick like chocolate pudding. Don’t worry if it seems too thick at first – the zucchini fixes that.

Finally, gently fold in your squeezed-dry grated zucchini and chocolate chips. The batter should be thick but spreadable – moist enough from the zucchini but not runny.

Pour into your lined pan and smooth the top. Pro tip: sprinkle a few extra chocolate chips on top before baking – makes them look bakery-worthy!

Bake at 350°F for 25 minutes – you’ll know your zucchini brownies are done when the edges pull away slightly and a toothpick comes out with just a few moist crumbs (not wet batter!). Let them cool completely before slicing – I promise the wait is worth it!

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Tips for Perfect Zucchini Brownies

After endless summer experiments with my garden’s zucchini, I’ve learned what makes this dessert foolproof:

Room temp magic: Let ingredients sit out before mixing – cold stuff makes batter clumpy. Melted coconut oil should be warm, not hot.

The golden rule: Bake until edges pull from pan but center stays slightly soft. Overbaking ruins the fudge factor we love!

Cooling patience: Wait at least an hour before slicing – they firm up beautifully. Warm ones crumble like my resolve around chocolate.

Smart lining: Parchment paper with overhang lets you lift the whole slab out cleanly. No casualties!

Extra credit: A dusting of powdered sugar hides any green flecks from skeptical eaters. Not that you’d need to hide anything…

Variations for Your Zucchini Brownies

Okay, here’s where we can get creative with our zucchini brownies! The basic recipe is perfection, but sometimes you gotta mix things up based on what’s in your pantry or who you’re baking for.

Flour swaps: Ran out of almond flour? Try oat flour (gluten-free if needed) or regular all-purpose—just use ¼ cup less since it absorbs differently.

Sweetener switch: Honey works beautifully instead of maple syrup if that’s what you’ve got. The flavor’s a bit more floral, but just as delicious.

Crunch lovers: Toss in ½ cup chopped walnuts or pecans with the chocolate chips—the texture contrast is amazing.

Double chocolate: Replace ¼ cup almond flour with additional cocoa powder for super-intense flavor. Warning: may cause chocolate oblivion!

The best part? No matter how you tweak them, these zucchini brownies stay fudgy and fabulous. Have fun experimenting!

Storing and Serving Zucchini Brownies

Nothing beats discovering leftover treats days later still tasting fresh! Here’s how to keep these moist delights perfect:

Tuck cooled squares in an airtight container with parchment separating layers – they’ll stay fudgy for up to 3 days. Freeze individual portions wrapped in wax paper and foil for quick thawing later.

Want to take your dessert to the next level? Try:

• A scoop of cold vanilla ice cream melting over warm slices
• Fresh strawberries or blackberries piled on top
• A dusting of powdered sugar for simple elegance

The natural moisture means these stay soft and decadent – perfect for packed lunches or impromptu guests!

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Nutritional Information

Let me break down what each zucchini brownie gives you nutrition-wise (remember, exact numbers vary by ingredients – this is just a helpful guide!):

• Calories: 120 (thank you, sneaky zucchini!)
• Fat: 7g (the good kind from coconut oil and nuts)
• Sugars: 8g (way less than regular brownies)
• Protein: 2g (almond flour power)
• Fiber: 2g (thanks to our veggie star)

These zucchini brownies prove you can have your chocolate and eat your greens too – now that’s sweet!

Frequently Asked Questions

I get all sorts of questions about these zucchini brownies from readers—here are the answers straight from my chocolate-stained notes:

Seriously, even my picky nephew approved of these—he had three pieces before asking what the “green stuff” was! More zucchini dessert ideas are waiting for you on my Pinterest boards.

Ready to Bake Your Zucchini Brownies?

Now that you know all my secrets, it’s your turn to wow everyone with this magical recipe! I can’t wait to hear how your batch turns out—tag me in your baking adventures or leave a comment with your favorite variation. Need more sneaky-dessert ideas? My Pinterest is packed with garden-inspired treats that’ll make you the hero of every potluck. Happy baking!

Ultra-Fudgy Zucchini Brownies

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Indulge in these secretly healthy zucchini brownies that are ultra-fudgy, easy to make, and perfect for picnics. Packed with grated zucchini, they’re a delicious way to sneak in veggies.

• Author: Sophia Collins
• Prep Time: 10 mins
• Cook Time: 25 mins
• Total Time: 35 mins
• Yield: 12 brownies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 1 cup grated zucchini
• 1/2 cup unsweetened cocoa powder
• 1/2 cup almond flour
• 1/4 cup maple syrup
• 1/4 cup melted coconut oil
• 1 tsp vanilla extract
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup dark chocolate chips

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Instructions

1. Preheat oven to 350°F and line a baking pan with parchment paper.
2. Squeeze excess moisture from grated zucchini.
3. Mix all dry ingredients in a bowl.
4. Add wet ingredients and stir until combined.
5. Fold in chocolate chips.
6. Spread batter evenly in the pan.
7. Bake for 25 minutes or until a toothpick comes out clean.
8. Let cool before slicing.

Notes

• Store in an airtight container for up to 3 days.
• For gluten-free, ensure cocoa powder and chocolate chips are certified gluten-free.
• Add nuts for extra crunch.

Nutrition

• Serving Size: 1 brownie
• Calories: 120
• Sugar: 8g
• Sodium: 85mg
• Fat: 7g
• Saturated Fat: 4g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 12g
• Fiber: 2g
• Protein: 2g
• Cholesterol: 0mg