When I want a treat that feels indulgent yet includes a veggie boost, these Triple‑Chocolate Zucchini Brownies are my secret weapon. Shredded zucchini melts invisibly into the batter, ensuring a super‑moist crumb, while dark, milk, and white chocolate chunks provide textural contrast and bursts of melty goodness. Perfect for bake sales, after‑school snacks, or anytime you crave chocolate. Here’s how to nail them:

Ingredients

• 1 cup all‑purpose flour

• ½ cup unsweetened cocoa powder

• ½ tsp baking powder

• ½ tsp salt

• ½ cup melted butter (or coconut oil)

• 1 cup granulated sugar

• 2 large eggs

• 1 tsp vanilla extract

• 1 cup finely shredded zucchini, squeezed dry

• ½ cup dark chocolate chunks

• ½ cup milk chocolate chunks

• ½ cup white chocolate chips

Step‑by‑Step Process

1. Prep & Preheat
   Preheat oven to 350 °F (175 °C). Line an 8×8‑inch pan with parchment.

2. Dry Mix
   Whisk flour, cocoa, baking powder, and salt.

3. Wet Mix
   In another bowl, whisk melted butter, sugar, eggs, and vanilla until smooth. Fold in shredded zucchini.

4. Combine & Add Chocolate
   Gently fold dry ingredients into wet until just combined. Stir in all three chocolates, reserving a handful for topping.

5. Bake
   Spread batter in pan, sprinkle reserved chunks on top. Bake 25–30 minutes until a toothpick yields a few moist crumbs.

6. Cool & Serve
   Let cool completely to set before slicing into squares.

Why It Works

• Zucchini Moisture: Keeps brownies extra‑fudgy without a veggie taste.

• Triple Chocolate: Varied textures and sweetness levels for depth.

• Proper Cooling: Prevents crumbling and creates clean cuts.

These brownies satisfy chocolate cravings and sneak in a serving of vegetables—no one will guess the secret ingredient!