Zucchini Fudge Brownies Recipe

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Grease and line a square baking pan (8×8 inch) with parchment paper.
In a medium saucepan, combine the shredded zucchini (squeeze out excess moisture), granulated sugar, and butter. Cook over medium heat, stirring occasionally, until the zucchini is tender and the mixture has thickened, about 10-15 minutes.
Remove from heat and stir in the evaporated milk, chocolate chips, and vanilla extract. Stir until the chocolate chips are completely melted and the mixture is smooth and glossy.
Pour the fudge mixture into the prepared baking pan and spread evenly.
Refrigerate for at least 2-3 hours, or until firm.
Once firm, lift the fudge out of the pan using the parchment paper. Cut into small squares.
Store in an airtight container in the refrigerator.

Make sure to squeeze out as much moisture as possible from the shredded zucchini to prevent watery fudge.
For a smoother fudge, you can process the cooked zucchini mixture briefly in a food processor before adding the chocolate chips.
Feel free to add chopped nuts or sprinkles for extra texture and flavor.
This fudge is best stored in the refrigerator due to the zucchini content.