Fudgy zucchini brownies

We’ve finally cracked the code on decadent, fudgy zucchini brownies. Zucchini usually has so much moisture that it makes zucchini brownies cakey. So for fudgy brownie lovers like me, they always feel like a letdown. But with a few tweaks, we’ve managed to pull off a fudgy brownie recipe that is supremely moist, unctuously rich and decadently chocolaty—and still packed with 2 cups of shredded zucchini.

How? The secret is in the ratios and the techniques. Less flour and more eggs mean more fat and less structure. Squeezing the water from the zucchini also allows the fat from the butter and eggs to shine. And lastly, melting the butter with the sugar instead of creaming them prevents the formation of air pockets, resulting in dense, fudgy brownies.

Ingredients for Fudgy Zucchini Brownies

• Sugars: A combo of granulated and brown sugar adds sweetness while deepening the flavor with a touch of molasses. If you only have one or the other, you can use just one type.
• Butter: Cube the butter to melt it more quickly. Whenever I make desserts with a lot of butter (there’s almost a whole cup here!) I splurge on the best butter for a quality flavor.
• Chocolate chips: Since the chocolate chips are so integral to the brownie’s chocolate flavor, splurge on the best chocolate chips. We recommend semisweet, but you can use dark (or a mixture of both) if you prefer a bitter chocolate flavor.
• Eggs: Bring four eggs to room temperature before using them in this recipe. Room-temperature eggs blend better with the batter. Cold eggs will seize the butter and ruin the emulsion.
• All-purpose flour: There’s just enough flour in this recipe to create structure. That was Katharine Hepburn’s brownie hack for the ultimate fudgy brownies, too!
• Zucchini: Grate the zucchini on a box grater, then squeeze out the excess water. To do this, place the shredded zucchini in a large piece of cheesecloth or a clean kitchen towel. Gather up the sides and wring out as much moisture as you can. Finally, use paper towels to dab up any remaining water.

Directions

Step 1: Melt the wet ingredients

Preheat the oven to 325°F. Line a 13×9-inch baking pan with aluminum foil, letting the ends extend up and over the sides.

In a large heavy saucepan, combine the granulated sugar, brown sugar, cubed butter and water. Bring them to a boil, stirring constantly.

Remove the saucepan from the heat and add the chocolate chips. Stir them in until they’re melted, then let the mixture cool slightly.

In a separate bowl, whisk the four eggs until they’re foamy, about three minutes. Add the vanilla extract and gradually whisk the mixture into the chocolate mixture.

Editor’s Tip: It’s important to let the chocolate mixture cool slightly. The eggs will scramble if you add them too soon.

Step 2: Add the dry ingredients and zucchini

In another bowl, whisk together the all-purpose flour, baking soda and salt. Use a rubber spatula or wooden spoon to stir the flour mixture into the chocolate mixture. Fold in grated zucchini until it’s evenly dispersed.

Step 3: Bake the brownies

Pour the brownie batter into the prepared pan. Bake the brownies on a lower oven rack until a toothpick inserted in the center comes out with moist crumbs, 33 to 36 minutes. Do not overbake them.

Let the brownies cool in the pan on a wire rack. Lifting by the foil, remove the brownies from the pan. Let them cool completely to room temperature. Discard the aluminum foil, and cut the brownies into bars.

Recipe Variations

• Brown the butter: Browning the butter toasts the milk solids, giving them a very nutty, malty flavor. Brown the butter before melting it with the sugars, and add a few extra tablespoons since some of the water content will evaporate.
• Make them even more chocolaty: Fold chocolate chips into the batter for more pockets of chocolate. I’d use the best chocolate chips for cookies here, since the disk shape layers nicely and creates bigger pools of chocolate.
• Add mix-ins: Like any other brownie recipe, feel free to fold in chopped Oreos, Reese’s, M&Ms, toasted walnuts, toffee or hazelnuts.
• Finish with frosting: Who can say no to frosted brownies? Finish yours with our favorite chocolate frosting, creamy peanut butter frosting or decadent fudge frosting.

How to Store Fudgy Zucchini Brownies

Allow leftover fudgy zucchini brownies to cool to room temperature, then cover the pan tightly with storage wrap. If there are only a few left over, transfer them to an airtight container. Store the brownies in the fridge for up to four days.

Can you freeze fudgy zucchini brownies?

Yes, you can freeze fudgy zucchini brownies. Once they’ve cooled to room temperature, either wrap the top of the pan in storage wrap or transfer the brownies to an airtight, freezer-safe container. Freeze the brownies for up to two months, and thaw them overnight in the fridge.

Fudgy Zucchini Brownies Tips

Why did my brownies turn out cakey?

Your zucchini brownies may have turned out cakey if you didn’t squeeze the excess moisture from the zucchini. Skipping this step will make your brownies cakey. Shredded zucchini is about 90% water—that’s a lot!

How can I add even more veggies to these brownies?

I wouldn’t add more veggies to these brownies, as the extra moisture can really throw off the texture and flavor. However, if you want to add more veggies—like carrots or shredded beets—to your brownies, try our hidden veggie brownies recipe.

Can you make fudgy zucchini brownies gluten free?

Yes, you can make fudgy zucchini brownies gluten free. Instead of all-purpose flour, use one of the best gluten-free flour blends as a 1-to-1 substitute. Make sure all other packaged goods are gluten free, too. If you’re one to use baking spray instead of parchment paper, make sure to buy a gluten-free version. Most baking sprays contain flour.