Fudgy Zucchini Brownies with Chocolate Chunks

Fudgy Zucchini Brownies with Chocolate Chunks

These Fudgy Zucchini Brownies with Chocolate Chunks are easy to make and will feed a crowd. They have a great fudge factor without being too dense. And, they’re chock full of grated zucchini. Who can argue with secretly packing brownies full of zucchini!

zucchini brownie on a plate

One of the things I love about these brownies is the use of Dutch cocoa. It brings a soft chocolate taste, very flavorful but not overpowering or bitter. And, at the same time, it bakes up really dark and rich, which I like. Additionally, the coffee enhances the richness of the chocolate but it doesn’t come through as a ‘coffee’ flavor. You won’t even know it’s there, except it will bring more depth of flavor. If you don’t have coffee on hand, it’s ok to skip this step.

If you’re in the mood for more zucchini recipes you might like: LEMON ZUCCHINI BREAD WITH ZESTY LEMON GLAZE and ZUCCHINI SPICE CAKE WITH CREAM CHEESE FROSTING

Enjoy!

Fudgy Zucchini Brownies with Chocolate Chunks

Fudgy zucchini brownies with chocolate chunks and nuts. Rich, moist, and puff up a bit like a cake but has a perfect fudge-factor – you know something is good in there but you can’t see it! 
Prep Time20 mins
Cook Time30 mins
Course: Dessert
Servings: 18
Calories: 192kcal

Ingredients

  • 2 C flour
  • 1/2 C cocoa unsweetened, I use Dutch
  • 1 1/2 tsp baking soda
  • 1 tsp salt
  • 3 C zucchini, grated loosely packed, about 2 medium zucchini
  • 1/2 C unsalted butter, or oil
  • 1 1/2 C sugar
  • 1 tsp vanilla
  • 1 egg
  • 1/4 C coffee prepared
  • 1 C chocolate chunks or chips
  • 1/2 C chopped pecans or walnuts optional

Instructions

Preheat oven 350f

  • Prep a 9×13" cake pan with parchment and spray with non-stick spray or rub with a light coat of oil or butter to prevent sticking. Set aside.
  • Combine dry ingredients. Set aside.
  • Grate the zucchini. Enough for 3 loosely packed cups. Set aside.
  • In a medium-large bowl, beat softened butter (or oil) with sugar. Add vanilla, egg, and the coffee and beat until thoroughly combined. The mixture will lighten and increase in volume.
  • Add the dry ingredients in 2 batches. The batter will be very thick.
    Then add then fold in the zucchini. Batter will be stiff.
  • Stir in the chocolate chunks & nuts. Reserve some of each to sprinkle on the top.
  • Add the batter to the pepared pan, spread evenly. Then top with reserved nuts and chocolate.
  • Bake at 350f for about 30 minutes or until a cake tester comes out clean. Avoid over-baking.
    Let cool, slice & serve.

Nutrition

Calories: 192kcal | Carbohydrates: 30g | Protein: 3g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 23mg | Sodium: 241mg | Potassium: 120mg | Fiber: 2g | Sugar: 17g | Vitamin A: 212IU | Vitamin C: 4mg | Calcium: 13mg | Iron: 1mg

Did you know that I bake at ‘high altitude’? I really should say I bake at high elevation’ because after all,  I’m not baking on an airplane. If you have questions about high elevation baking I would recommend you check out the links below. One is our local Ag Extension at Colorado State University and the other is King Arthur Flour for their guide on baking at elevation. 

King Arthur Flour https://www.kingarthurbaking.com/learn/resources/high-altitude-baking

Colorado State University https://extension.colostate.edu/topic-areas/nutrition-food-safety-health/high-altitude-food-preparation-p41/#3k

Products I used in this post