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Dark Chocolate Zucchini Brownies — Fudgy, Chocolatey, and Family-Friendly Pinterest recipe pin

Fudgy Dark Chocolate Zucchini Brownies

Fudgy dark chocolate zucchini brownies with a dense, moist crumb made by combining melted dark chocolate, a measured amount of shredded zucchini, and a slightly reduced flour ratio.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 1 hour 20 minutes
Servings: 12 brownies
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

  • 4 ounces dark chocolate 60–70%, chopped
  • 6 tablespoons unsalted butter
  • 3/4 cup packed dark brown sugar
  • 2 large eggs
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon instant espresso powder optional
  • 3/4 cup all-purpose flour
  • 1/3 cup unsweetened cocoa powder
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon fine salt
  • 1 cup packed shredded zucchini about 1 medium zucchini, gently pressed
  • 3/4 cup chopped dark chocolate or chips optional
Optional toppings
  • Flaky sea salt for sprinkling optional

Equipment

  • 1 8×8-inch baking pan
  • 1 Mixing bowls and rubber spatula
  • 1 Heatproof bowl and small saucepan for double-boiler

Method
 

Prepare chocolate and pan
  1. Preheat oven to 350°F and line an 8×8-inch pan with parchment, leaving an overhang for easy removal.
  2. Chop 4 ounces dark chocolate and place with 6 tablespoons butter in a heatproof bowl; melt over simmering water or in 20-second microwave bursts, stirring until smooth. Let cool 5 minutes.
Prepare dry and wet ingredients
  1. In a medium bowl whisk 3/4 cup flour, 1/3 cup cocoa powder, 1/2 teaspoon baking powder, and 1/4 teaspoon salt.
  2. In a large bowl whisk 3/4 cup packed dark brown sugar with 2 eggs and 1 yolk until glossy, about 1 minute.
  3. Stir the warm chocolate-butter mixture into the sugar-egg mix until combined, then add 1 teaspoon vanilla and 1/2 teaspoon instant espresso powder if using.
Combine batter
  1. Fold the dry ingredients into the chocolate mixture in two additions until just combined, then fold in 1 cup packed shredded zucchini and 3/4 cup chopped chocolate if using.
Bake and cool
  1. Spread batter into the prepared pan and smooth the top; sprinkle flaky sea salt if desired.
  2. Bake at 350°F for 28–32 minutes, checking at 26 minutes. Brownies are done when edges are set and center still jiggles slightly; a toothpick should show moist crumbs.
  3. Cool in the pan on a wire rack for at least 30 minutes before lifting out using the parchment overhang and slicing into 12 squares.

Notes

Measure flour using the spoon-and-level method to avoid cakey brownies. Use 1 cup packed shredded zucchini pressed gently — don’t squeeze completely dry. For a larger batch, double and bake in a 9×13 pan, checking for doneness earlier and extending time as needed.