Rich, moist brownies made extra fudgy with grated zucchini—chocolatey, indulgent, and perfect for sneaking in a little veggie goodness.

Nonstick cooking spray, for greasing

12 tbsp unsalted butter

1 cup dark chocolate chips (divided)

2 cups sugar

1 cup unsweetened cocoa powder

2 tsp kosher salt

4 large eggs

1 cup whole wheat or all-purpose flour

1 tbsp pure vanilla extract

2 medium zucchini, grated or spiralized and chopped

1 cup chopped walnuts (optional)

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Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish with nonstick spray.
In a large saucepan over low heat, melt butter. Stir in 1/2 cup chocolate chips until smooth.
Mix in sugar, cocoa powder, and salt until combined. Add eggs one at a time, mixing well after each.
Stir in flour until just blended. Fold in vanilla, zucchini, remaining chocolate chips, and walnuts if using.
Spread batter evenly in prepared baking dish.
Bake for 30–35 minutes, until brownies are glossy and set.
Cool for at least 30 minutes before slicing into squares.