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Fudgy Kid Friendly Zucchini Brownies

Rich, moist, chocolatey zucchini brownies with a soft fudgy center and kid-friendly flavor.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 12 brownies
Calories 229 kcal

Equipment

  • 1 8-inch square baking pan lined with parchment paper
  • 1 box grater for shredding zucchini
  • 2 mixing bowl one medium and one large
  • 1 Whisk
  • 1 spatula

Ingredients
  

Dry ingredients

  • 1 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt

Wet ingredients

  • 2 large eggs
  • 3/4 cup granulated sugar
  • 1/4 cup light brown sugar
  • 1/2 cup vegetable oil
  • 1/4 cup plain yogurt
  • 2 teaspoons vanilla extract

Zucchini and mix-ins

  • 1 1/2 cups zucchini finely shredded and lightly squeezed
  • 3/4 cup semisweet chocolate chips

Instructions
 

  • Preheat the oven to 350°F. Line an 8-inch square baking pan with parchment paper.
  • In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
  • In a large bowl, whisk the eggs, granulated sugar, brown sugar, vegetable oil, yogurt, and vanilla until smooth and glossy.
  • Stir the shredded zucchini into the wet mixture.
  • Add the dry ingredients to the wet ingredients and fold gently just until combined.
  • Fold in the chocolate chips, reserving a small handful for the top if desired.
  • Spread the batter evenly into the prepared pan and sprinkle the reserved chocolate chips on top.
  • Bake for 28 to 32 minutes, until the top is set and a toothpick inserted near the center comes out with a few moist crumbs.
  • Cool completely in the pan before lifting out, slicing, and serving.

Notes

Lightly squeeze the shredded zucchini to remove excess moisture, but do not dry it out completely. Finely shred the zucchini so it blends into the batter. For fudgy brownies, avoid overmixing and do not overbake. Cool completely before slicing for the best texture.