These fudgy zucchini brownies taste like pure chocolate indulgence — no one will ever guess there is a whole vegetable hiding inside. The zucchini keeps them incredibly moist while cocoa and a touch of coffee deepen the chocolate flavor. Finished with a warm cocoa yogurt glaze and a sprinkle of dark chocolate, they are delicious both warm and cold.
If you love chocolate bakes, try my Fudgy Chocolate Brownies with Nuts or this Simple Chocolate Pudding (Vegan) next. According to the USDA, zucchini is a light, nutrient-rich vegetable — one more reason to feel good about sneaking it into dessert.
Ingredients
- For the batter: 300 g (10.5 oz) zucchini
- 2 eggs
- 1 tsp instant coffee
- 1/2 tsp ground cinnamon
- 40 g (1/2 cup) cocoa powder
- 30 g (1/3 cup) rolled oats
- 50 g (1/3 cup + 1 tbsp) all-purpose flour
- 30 g (2 tbsp) butter, melted
- 10 g (2 tsp) baking powder
- 7 g sugar substitute
- 15 g (0.5 oz) 70% dark chocolate for decorating
- For the glaze: 100 g (3.5 oz) Greek yogurt
- 15 g (2 tbsp) cocoa powder
- Sugar substitute to taste
Instructions
- Blend the zucchini into a smooth puree. Blend the rolled oats into a fine powder.
- Melt the butter in the microwave.
- Mix all the batter ingredients together until smooth, then transfer to a baking dish.
- Bake in a preheated oven at 180 C (350 F) for about 40 minutes. The brownies are delicious both warm and cold.
- For the glaze, whisk the Greek yogurt, cocoa and sugar substitute, then warm over medium heat for 3–4 minutes, stirring constantly.
- Drizzle the warm glaze over the brownies and sprinkle with chopped dark chocolate before serving.
Tips
- If the zucchini puree looks very watery, squeeze out the excess liquid — this keeps the brownies fudgy instead of soggy.
- Do not overbake: the brownies should look just set in the center when you take them out.
- The glaze thickens as it cools, so drizzle it over the brownies while it is still warm.
Nutrition (per 100 g): 154 kcal, protein 7 g, fat 7.8 g, carbs 11.9 g.