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Fudgy Zucchini Brownies with Walnuts

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These fudgy zucchini brownies with walnuts are moist, dense, and rich with a perfect crunchy contrast from toasted walnuts. A unique, veggie-packed twist on classic brownies that satisfy any sweet tooth.

Ingredients

Scale
  • 1 ½ cups shredded zucchini (about 1 medium zucchini, finely grated and excess moisture squeezed out)
  • ½ cup unsalted butter, melted
  • 1 cup granulated sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • ¾ cup all-purpose flour (or almond flour for gluten-free option)
  • ½ cup unsweetened cocoa powder
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ¾ cup chopped walnuts (toasted lightly for extra flavor)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving an overhang for easy brownie removal.
  2. Finely shred about 1 ½ cups of zucchini using a box grater. Place the shredded zucchini in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible.
  3. In a medium bowl, whisk together the melted butter and granulated sugar until smooth and slightly glossy. Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract.
  4. In a separate bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt.
  5. Gradually fold the dry mixture into the wet ingredients using a rubber spatula until just combined.
  6. Fold in the shredded zucchini and half of the chopped walnuts.
  7. Spread the batter evenly in the prepared pan. Sprinkle the remaining walnuts on top.
  8. Bake for 30-35 minutes, starting to check at 30 minutes by inserting a toothpick in the center; it should come out with a few moist crumbs but not wet batter.
  9. Let the brownies cool completely in the pan on a wire rack for at least 20 minutes before slicing.

Notes

Squeeze out excess moisture from zucchini to avoid soggy brownies. Use room temperature eggs for better mixing. Fold batter gently to prevent toughness. Toast walnuts for extra flavor. Start checking brownies at 30 minutes to avoid overbaking. Brownies improve in flavor and texture after a day or two in the fridge.

Nutrition

Keywords: fudgy brownies, zucchini brownies, walnut brownies, moist brownies, healthy brownies, chocolate brownies, easy dessert, homemade brownies

Find it online: https://twirltaste.com/fudgy-zucchini-brownies-with-walnuts-easy-moist-homemade-recipe/