Fudgy Double Chocolate Zucchini Beet Brownies

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Do not dismiss these double chocolate zucchini brownies until you have tasted them. They are rich, fudgy, deeply chocolatey, and layered with a subtle sweetness from zucchini and beetroot. For the best flavor and texture, let the brownies rest in the refrigerator overnight. The chocolate settles, the crumb becomes even fudgier, and every bite tastes more intense.

Fudgy brownies are one of my favorite snack-time treats. They are the kind of dessert I like to enjoy quietly, without distraction, with a cup of coffee or tea nearby. Brownies have seen me through breakups, losses, long days, and plenty of emotional eating moments. My waistline may have evidence, but I still believe a good brownie is worth it.

I decided to add vegetables to these brownies as a way to make them feel a little more balanced. We are keeping this a judgment-free zone, so if you have ever eaten more than one brownie square in a sitting, you are not alone. These healthy-ish chocolate zucchini brownies still taste indulgent, but the zucchini and beetroot bring moisture, texture, and a touch of natural sweetness to the batter.

A little back story: I first made a version of these fudgy zucchini brownies for my sister and her colleagues in the U.S. Army while they were deployed in Poland in August 2018. The feedback was wonderful. They could not believe the brownies had vegetables in them, especially zucchini and spinach at the time. A few months later, I wanted to recreate the recipe for my boys and share it here, but I could not find the notes I had written down. That meant going back to the kitchen and testing the recipe again from scratch.

So, What Changed?

After several experiments, I realized not every vegetable works well in a brownie. The earlier version used spinach, but both spinach and zucchini hold a lot of water. The extra moisture made the brownies lean more cakey than fudgy, and that was not the texture I wanted. I wanted brownies that were dense, dark, rich, and slightly sticky in the middle.

Beetroot turned out to be the missing piece. Cooked and grated beetroot adds moisture without making the brownies too light, and it also gives a gentle sweetness that works beautifully with dark chocolate. After a few test batches, zucchini and beetroot became the winning combination.

These double chocolate zucchini and beet brownies are fudgy, dark, and deeply satisfying. They are made with Swerve sweetener instead of regular granulated sugar, which keeps the recipe refined sugar-free as written. They are easy to put together, perfect for chocolate lovers, and likely to disappear soon after baking.

How to Make Double Chocolate Zucchini Fudgy Brownies

To make these melt-in-your-mouth double chocolate zucchini brownies, you will need a few simple baking ingredients, plus grated zucchini and cooked beetroot. The dark chocolate bars and dark cocoa powder give the brownies their deep chocolate flavor, while instant espresso enhances the richness without making the brownies taste like coffee.

Butter, at room temperature
Dark chocolate bars, chopped
Instant espresso
Hot water
Swerve sweetener, or any granulated sweetener
Eggs
All-purpose flour
Dark cocoa powder
Salt
Zucchini, grated and squeezed to remove excess water
Beetroot, cooked and grated
Walnuts, optional
Semi-sweet chocolate, optional

Method

Preheat the oven to 350°F. Line an 8-inch baking pan with foil or parchment paper, then spray it generously with cooking spray. Set the pan aside.
Stir the instant espresso into the hot water until dissolved, then set it aside.
Place the chopped dark chocolate and butter in a heat-resistant bowl set over a saucepan with about an inch of simmering water. Make sure the bottom of the bowl does not touch the water. Stir gently in a circular motion until the chocolate and butter are completely melted. Remove from the heat and allow the mixture to cool slightly.
Transfer the melted chocolate mixture to the bowl of an electric mixer. Add the sweetener and mix on medium speed for about 3 minutes, until smooth. Add the eggs one at a time, mixing well after each addition. Beat for about 4 minutes, until the mixture looks slightly airy. Add the espresso mixture and beat for another minute.
In a separate bowl, whisk together the flour, dark cocoa powder, and salt.
Fold the dry ingredients into the chocolate batter until just combined. Fold in the grated zucchini, grated beetroot, walnuts, and chopped semi-sweet chocolate.
Spread the batter evenly into the prepared 8 x 8-inch pan. Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out slightly sticky. Let the brownies cool in the pan on a wire rack for at least 2 hours, or chill overnight for a denser texture. Remove from the pan and cut into squares.

Good to Know:

If you are worried about tasting the vegetables, do not be. The dark chocolate and cocoa powder mask the zucchini and beetroot very well, leaving you with a rich chocolate brownie flavor.
When melting chocolate over simmering water, make sure the bowl fits snugly over the saucepan and that the water does not touch the bottom of the bowl. The water should simmer gently, not boil. Too much steam can create droplets that fall into the chocolate and cause it to seize or harden.
For the fudgiest brownies, avoid overbaking. A toothpick should come out with moist, sticky crumbs rather than completely clean.
Letting the brownies rest before cutting makes a big difference. They firm up as they cool, and chilling them overnight creates an even richer texture.

If you are looking for easy, delicious desserts to serve at your next gathering, chocolate is always a good place to start. A few dessert ideas to try next include raspberry chocolate ganache, zucchini and beetroot cake, classic tiramisu, and a s’mores martini.

Go ahead and give this double chocolate zucchini brownies recipe a try. Are you a fan of fudgy brownies, or do you prefer cakey brownies? Share your thoughts in the comments.

Peace & Love

Maureen

📖 Recipe

Double Chocolate Zucchini & Beets Fudgy Brownies

These double chocolate zucchini and beet brownies are dark, fudgy, moist, and satisfying. They are made with grated zucchini, cooked beetroot, dark chocolate, cocoa powder, and Swerve sweetener for a healthy-ish brownie that still tastes rich and indulgent.

5 from 5 votes

Course:
Dessert, Snack

Cuisine:
American

Prep Time:
10 minutes

Cook Time:
35 minutes

Total Time:
45 minutes

Servings:
9

Calories:
386kcal

Author:
Maureen Celestine

Ingredients

½ cup butter, at room temperature
7 oz dark chocolate bars, chopped
2 teaspoons instant espresso
1 tablespoon hot water
1 cup Swerve sweetener (or another granulated sweetener)
3 large eggs
⅔ cup all-purpose flour
4 tablespoons dark cocoa powder
Pinch of salt
1 cup zucchini, grated and squeezed to remove excess water
⅓ cup beetroot, cooked and grated
½ cup walnuts (optional)
½ cup semi-sweet chocolate, chopped

Instructions

Preheat the oven to 350°F. Line an 8-inch baking pan with foil or parchment paper, then spray it generously with cooking spray. Set aside.
Dissolve the instant espresso in the hot water and set it aside.
Place the chopped dark chocolate and butter in a heat-resistant bowl over a saucepan with about an inch of simmering water. Make sure the bowl does not touch the water. Stir until completely melted, then remove from the heat and cool slightly.
Transfer the melted chocolate mixture to the bowl of an electric mixer. Add the sweetener and mix on medium speed for 3 minutes, until smooth. Add the eggs one at a time, mixing well after each addition. Beat for about 4 minutes, then add the espresso mixture and beat for 1 more minute.
In a separate bowl, whisk together the flour, cocoa powder, and salt.
Fold the dry ingredients into the chocolate batter until incorporated. Fold in the grated zucchini, grated beetroot, walnuts, and chopped semi-sweet chocolate.
Spread the batter evenly into the prepared pan. Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out slightly sticky. Cool in the pan on a wire rack for at least 2 hours, or refrigerate overnight before cutting into squares.

Notes

Cook’s Tips:

The vegetables are not noticeable in the finished brownies. The dark chocolate and cocoa powder create a bold flavor that covers the zucchini and beetroot.
Squeeze as much excess water as possible from the grated zucchini so the brownies stay fudgy instead of cakey.
Use gentle simmering water when melting the chocolate. If water or too much steam gets into the chocolate, it may seize and become grainy or hard.
For cleaner slices, chill the brownies before cutting.

Nutrition