Description
These zucchini brownies are incredibly moist, fudgy, and chocolatey. The shredded zucchini melts into the batter, providing a soft texture while making the treat a bit healthier. It’s a delicious way to sneak in some veggies without sacrificing flavor.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 2 cups shredded zucchini (excess moisture squeezed out)
- 1/2 cup chopped walnuts (optional)
- 1/2 cup chocolate chips (optional)
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish or line it with parchment paper.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- In a large bowl, mix the sugar, vegetable oil, and vanilla extract until smooth.
- Stir the dry ingredients into the wet mixture until just combined; the batter will be thick.
- Fold in the shredded zucchini and mix until evenly distributed.
- Gently stir in chopped walnuts and/or chocolate chips, if using.
- Spread the batter evenly into the prepared pan.
- Bake for 30–35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Let the brownies cool completely in the pan before slicing into squares.
Notes
- Don’t peel the zucchini—the skin softens and blends in once baked.
- If the batter looks too dry before adding zucchini, that’s normal; it will moisten once zucchini is mixed in.
- For a deeper chocolate flavor, add a teaspoon of espresso powder.
- Store in an airtight container for up to 3 days at room temperature or up to a week in the fridge.
- Can be frozen for up to 2 months.
Nutrition
- Serving Size: 1 brownie
- Calories: 150
- Sugar: 12g
- Sodium: 85mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
