Description
Indulge in these moist and fudgy Zucchini Brownies that are a perfect combination of rich chocolate and the subtle sweetness of zucchini. A delightful treat that sneaks in a serving of vegetables!
Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1/2 cup vegetable oil
- 1 1/2 cups granulated sugar
- 2 teaspoons pure vanilla extract
- 2 cups finely grated zucchini
- 1/2 cup chopped walnuts (optional)
- 1 cup semisweet chocolate chips (optional)
Dry Ingredients:
Wet Ingredients:
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C) and prepare a 9×13-inch baking pan by greasing it or lining it with parchment paper.
- Mix Wet Ingredients: In a large mixing bowl, combine oil, sugar, and vanilla until well mixed.
- Combine Dry Ingredients: In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt.
- Mix Batter: Add the dry ingredients to the wet ingredients and mix until just combined. Fold in grated zucchini until the batter is spreadable. Add walnuts and chocolate chips if desired.
- Bake: Spread the batter evenly in the prepared pan and bake for 25–30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Cool and Serve: Allow the brownies to cool completely before slicing into squares and serving.
Notes
- For a fudgier texture, slightly underbake the brownies and let them set as they cool.
- These brownies stay moist for several days, making them a great make-ahead dessert option.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 180
- Sugar: 18g
- Sodium: 170mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
