Fudgy Zucchini Brownies

These brownies have a secret! The addition of shredded zucchini makes them moist and delicious. Bake up a batch for an easy dessert.

4.74 from 15 votes

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Prep Time: 15

Cook Time: 25

Total Time: 40

Servings: Brownies

Author: Kris Bordessa, National Geographic author

Preheat oven to 350 degrees.
Grease an 8″ square pan.
Melt chocolate and butter in double boiler (or over very low heat in a saucepan), stirring until melted.
2 ounces unsweetened baking chocolate, 1/4 cup butter
Stir in sugar; mix well.
3/4 cup sugar
Allow to cool then stir in egg, salt, baking powder, and vanilla, mixing until well combined.
3/4 teaspoon baking powder, 1 teaspoon vanilla, 1 egg, 1/4 teaspoon salt
Add flour.
2/3 cup all-purpose flour
Stir in zucchini and walnuts if desired.
1 cup zucchini, 3/4 cup walnuts
Pour batter into baking pan.
Bake 25 minutes. Cool before slicing.

If you prefer a gluten free brownie, you can substitute brown rice flour for the all-purpose flour. If you'd like to make it dairy free, too, use coconut oil instead of butter.