These Fudgy Dark Chocolate Zucchini Brownies are so rich, delicious, and full of chocolate goodness. You will never know there is a green veggie hiding inside this homemade brownie recipe.
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I really do love all things zucchini. We eat it all the time in different dinners. Everyone in our family loved these Bacon Cheeseburger Stuffed Zucchini, even our youngest who is quite picky.
Although, I think he mostly ate the filling…so, we might need to make more until I can convince him that he really does love zucchini.
Even though, we use zucchini 90% of the time in healthy dinner recipe, my absolute favorite way to enjoy zucchini is covered in chocolate.
Last week I shared these Frosted Zucchini Brownies with you and told you I was testing a fudgy zucchini brownie recipe too.
Well, today is the day I am sharing it with you. Trust me, you won’t even know there is a veggie in these rich and gooey brownies. They are that good!
Zucchini is quite the magical ingredient when it comes to baked goods. The moisture from the veggie makes these homemade chocolate brownies so rich, gooey, and delicious.
This Dark Chocolate Zucchini Cake is another one that always amazes me because of how the zucchini bakes!
When the warm pan of brownies comes out of the oven, you will be shocked at how amazing they look. I know I was blown away at how good they were.
Of course, the sprinkle of coarse sea salt on top is an absolute must. It just adds a little something extra to the dark chocolate goodness.
Tips for making Zucchini Brownies:
- Shred your zucchini on the smallest side of your grater. You want the zucchini to be tiny and blend into the brownies, so that it is hidden.
- Do not squeeze out the moisture from the shredded zucchini. You need it to be moist in order for the brownies to bake up nice and fudgy. If your zucchini is extremely wet, you can squeeze a little out with a paper towel.
- You can use soft coconut oil or melted butter in this recipe. Either one works and tastes great.
- Use dark cocoa powder to give the brownies the darkest and richest color and taste. Regular cocoa powder works too, just know your brownies will be a little lighter.
- A little bit of cinnamon adds that extra little bit of spice and flavor. Feel free to use all-spice if you want to add a little bit more to it.
- Sprinkle the top of the brownie batter with dark chocolate chips before baking. Some of them will sink into the brownies and some will stay on top. The hidden ones are a fun surprise to bite into.
- If you like sweet and salty desserts, add coarse sea salt to the top of the brownies. I loved the chocolate zucchini brownies without it, but then I tried the sea salt and totally fell in love.
How to make Fudgy Dark Chocolate Zucchini Brownies:
- Mix together the coconut oil (or butter) and sugar until it looks like wet sand.
- Add the eggs, vanilla, and shredded zucchini and mix again.
- Slowly add the flour, cocoa, baking powder, salt, and cinnamon until it looks like brownie batter.
- Pour into a prepared pan.
- Sprinkle the top of the brownies with some dark chocolate chips. Feel free to add more or less depending on your mood or taste.
- Bake and cool.
- Cut the zucchini brownies into small squares and add a pinch of sea salt to the top.
More easy zucchini dessert recipes you may like:
Three times the chocolate makes this Ultimate Chocolate Zucchini Bundt Cake a decadent and fun way to eat your greens. It’s such a great summer dessert!
This Zucchini Banana Cake is loaded with fruits and veggies. A layer of caramel frosting makes it an awesome way to eat green veggies.
These Banana Chocolate Chip Zucchini Cookies are so soft and delicious. Such a great way to sneak some fruits and veggies into your dessert.
Pineapple and coconut add a fun tropical flair to this delicious Pina Colada Zucchini Cake. This is a fun way to use up zucchini.
Grab a few of these Spiced Zucchini Oatmeal Bites as you are running out the door on busy mornings. Little no bake snacks loaded with flavor and nutrition make them perfect for breakfast or snacking.
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Fudgy Dark Chocolate Zucchini Brownies
These Fudgy Dark Chocolate Zucchini Brownies are a delicious and rich summer dessert. You will never know there is a green veggie hiding under all that chocolate.
Ingredients
- 1/4 cup solid coconut oil
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 1/2 cups finely shredded zucchini
- 1/4 teaspoon cinnamon
- 2/3 cup dark cocoa powder
- 1/2 cup all purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2-3 Tablespoons dark chocolate chips
- coarse sea salt, for garnish if desired
Instructions
- Preheat oven to 350 degrees. Spray an 8x8 square pan with nonstick baking spray.
- Mix the coconut oil and sugar together. Add the vanilla, eggs, and shredded zucchini and mix again.
- Stir in the cinnamon, cocoa, flour, baking powder, and salt until a brownie batter forms.
- Spread the batter in the prepared pan. Sprinkle the top with dark chocolate chips.
- Bake for 28-30 minutes. Remove and cool.
- Cut into squares and sprinkle with coarse sea salt, if desired. Store in a tightly sealed container.
Notes
You can also use melted butter instead of the coconut oil if you prefer that instead.
Nutrition Information:
Yield:
16Serving Size:
1Amount Per Serving: Calories: 123Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 35mgSodium: 132mgCarbohydrates: 16gFiber: 1gSugar: 11gProtein: 3g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.
Leslie Fisher says
Can I use something other than coconut oil for this?
Jocelyn says
You sure can. In the blog post I talked about using melted butter instead of the oil. I went ahead and added a note to the recipe card about that. I hope you enjoy the brownies as much as I did!
Rachel says
These brownies look delicious! I might try them with a few shots of espresso added for a great adult treat. What do you think?
Jocelyn says
As long as you are not adding the espresso to the brownies, I think it sounds like an awesome dessert plan. More liquid added to the brownie batter will totally change the texture and how it bakes. If you want to add a shot of coffee flavor in the brownies, I would add espresso powder in the batter before baking them.
Bethany says
These look delicious! I’m looking for a recipe that I can make for a vegan friend. So you think the egg could be substituted with avocado or applesauce in this recipe?
Jocelyn says
I have not tried this particular recipe with either of those instead of the eggs, but I have done it with other recipes using 1/4 cup banana for each egg and had success. Keep me posted if you try it with a sub for the eggs because I would love to hear how it turns out.
Leo says
Awesome recipe! I’m about to bake my second batch. Worked perfectly in a 8 x 6 baking tin. One question, how long would these brownies last if kept refrigerated?
Jocelyn says
I am so happy to hear you are enjoying this recipe. It’s one of my favorites. I honestly do not know how long they would last in the fridge because we ate them way too fast. LOL! My guess is 3-4 days if covered tightly.
Iveta says
I made Mexican Zucchini boats and saved
the pulp to make these brownies. They
We’re delicious. Used coconut sugar instead of regular sugar. Will make again.
Lisa says
I made these brownies last night. They had a nice flavor but were a little too moist for my liking. When I printed the recipe there were tips added which are no longer here. One of the tips was to not squeeze out moisture from the zucchini. After making the brownies, I feel like the moisture needed to be squeezed out. I will definitely try this recipe again to see how they come out without the extra liquid.
Jocelyn says
I make these quite often and I do not squeeze the moisture from the zucchini. The tips for baking these brownies are still in the post where I say NOT to squeeze moisture out. Now if you shred your zucchini and they are extremely wet, you could squeeze just a little bit out. Another thing that can affect it is oven temperature. You may just need to bake it 1-2 minutes longer in your oven. If your oven runs a little bit on the lower side, they will not bake as fast. Not sure which it could be…I’m just trying to offer a few suggestions.