Fudgy Double Chocolate Zucchini Brownies No Flour Easy Recipe
These fudgy double chocolate zucchini brownies are a moist, rich, and flourless treat that sneak in veggies while delivering indulgent chocolate flavor. Perfect for a quick, easy, and crowd-pleasing dessert.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Total Time: 40-45 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 1 ½ cups shredded zucchini (about 1 medium zucchini, unpeeled and grated)
- ½ cup unsweetened cocoa powder (preferably Dutch-processed)
- 4 oz semi-sweet chocolate, chopped and melted
- ¾ cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon baking powder
- ¼ teaspoon salt
- Optional add-ins: ¼ cup chopped walnuts or pecans, ⅓ cup mini chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy removal.
- Grate the zucchini using a box grater or food processor. Gently squeeze out excess moisture using a clean kitchen towel or paper towels so it is moist but not soggy.
- Melt the chopped semi-sweet chocolate in a microwave-safe bowl in 20-second bursts, stirring between each until smooth and glossy. Let cool slightly.
- In a large bowl, whisk together cocoa powder, granulated sugar, baking powder, and salt until well combined.
- In a separate bowl, lightly beat the eggs and vanilla extract until combined.
- Pour the beaten eggs and melted chocolate into the dry ingredients. Stir gently until just combined, being careful not to overmix.
- Fold in the drained shredded zucchini and any optional nuts or mini chocolate chips.
- Spread the batter evenly in the prepared pan and smooth the top with a spatula.
- Bake for 25-30 minutes, starting to check at 25 minutes by inserting a toothpick in the center. It should come out with a few moist crumbs but no wet batter.
- Let the brownies cool in the pan on a wire rack for at least 20 minutes before slicing and serving.
Notes
Drain zucchini well to avoid gummy brownies. Use room temperature eggs for better mixing. Stir batter gently to prevent toughness. Check oven temperature to avoid dry edges. Melt chocolate carefully to avoid scorching. Optional add-ins like nuts or mini chips add texture and flavor. For dairy-free, use dairy-free chocolate and coconut oil. For vegan, replace eggs with flax eggs and sugar with maple syrup.
Nutrition
- Serving Size: 1 brownie (1/12th of
- Calories: 140
- Sugar: 14
- Fat: 7
- Carbohydrates: 20
- Fiber: 3
- Protein: 2
Keywords: fudgy brownies, double chocolate, zucchini brownies, no flour, gluten-free, easy dessert, healthy brownies, chocolate zucchini dessert