Fudgy Zucchini Brownies
One bowl, no mixer, and 45 minutes to the best fudgy brownies you'll ever eat. The secret ingredient is zucchini - and no one will ever know.
Equipment
- 9x9 Square Baking Pan
- Box grater
- Kitchen towel
- Mixing bowls
- Whisk
- Rubber Spatula
- Parchment Paper
Ingredients
- 1 1/2 cups shredded zucchini, squeezed dry
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1/2 cup semi-sweet chocolate chips
Instructions
- Grate and Squeeze: Grate the zucchini on the large holes of a box grater. Transfer to a clean kitchen towel, wrap it up, and wring it out over the sink. You'll be shocked how much liquid comes out. This is the most important step in the whole recipe.
- Melt Butter: Melt the butter in a microwave or on the stove. Let it cool slightly so it doesn't scramble the egg when you mix.
- Mix Wet: In a large bowl, whisk the melted butter and sugar together until smooth. Add the egg and vanilla and whisk vigorously until it's light, glossy, and slightly thickened. This takes about 1 full minute. This is where the crackly top starts. The longer you whisk here, the better.
- Add Dry: Sift the cocoa powder, flour, salt, and baking soda over the wet ingredients. Fold gently with a spatula until just combined - about 8 folds. Stop when you can't see any more dry streaks. Do not overmix or you'll end up with tough brownies.
- Add Zucchini & Chips: Fold in the squeezed zucchini and chocolate chips. The batter will look thick and almost too thick to spread - that's exactly what you want. It should cling to the spatula. If it looks soupy, you didn't squeeze hard enough.
- Bake: Spread the batter evenly in the prepared pan. It will seem like not enough batter. Trust it. Bake for 28-32 minutes, until a toothpick inserted in the center comes out with a few moist crumbs. Not wet batter. The top should look set and perfectly crackled.
- Cool: Let them cool completely in the pan on a wire rack. This takes about 2 hours. I know it's torture. Walk away. The structure needs to set. If you slice too early, you'll get a gooey mess instead of a clean, fudgy slice.
Notes
Storage: Store in an airtight container in the fridge for up to 5 days. They get fudgier on day two. Freeze for up to 3 months: wrap individually in plastic wrap then foil. Reheat in microwave for 15 seconds. For gluten-free: use a 1:1 gluten-free baking blend. For dairy-free: use melted coconut oil or vegan butter. For kid-friendly version with no green flecks: peel the zucchini before grating.