Description
These Fudgy Chocolate Zucchini Brownies combine rich cocoa flavor with the moisture of grated zucchini to create a delightfully moist and indulgent treat. Perfect for a snack or dessert, these brownies offer a sneaky way to enjoy some veggies while satisfying your chocolate cravings.
Ingredients
Scale
Dry Ingredients
- 1 cup All-Purpose Flour (whole wheat flour can be used as a healthier alternative)
- 1/2 cup Unsweetened Cocoa Powder (Dutch-processed cocoa can substitute for a softer taste)
- 1 teaspoon Baking Soda (ensure it’s fresh for best results)
- 1/4 teaspoon Salt (sea salt or kosher salt can be used)
Wet Ingredients
- 1 cup Grated Zucchini (make sure to squeeze out excess moisture to avoid a soggy texture)
- 1 cup Granulated Sugar (brown sugar can be used for a chewier brownie)
- 1/2 cup Vegetable Oil (melted coconut oil or applesauce work as healthier substitutes)
- 1 teaspoon Vanilla Extract (almond extract can be used for a delightful twist)
Add-ins
- 1 cup Chocolate Chips (choose dark chocolate for richer taste or omit for lower sugar option)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and grease or line an 8×8 inch baking pan with parchment paper to prevent sticking.
- Prepare Zucchini: Grate the zucchini and squeeze out as much excess moisture as possible using a clean kitchen towel or cheesecloth to avoid soggy brownies.
- Mix Dry Ingredients: In a medium bowl, sift together the all-purpose flour, cocoa powder, baking soda, and salt to ensure even distribution.
- Combine Wet Ingredients: In a larger bowl, whisk together the granulated sugar, vegetable oil, and vanilla extract until well combined. Then fold in the grated zucchini.
- Combine Wet and Dry: Gradually add the dry mixture into the wet ingredients, stirring gently until just combined to avoid overmixing which can make brownies tough.
- Add Chocolate Chips: Fold in the chocolate chips evenly throughout the batter for pockets of melted chocolate goodness.
- Bake: Pour the batter into the prepared pan and spread it evenly. Bake in the preheated oven for 30-35 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 in the pan on a wire rack before cutting into 16 slices and serving.
Notes
- Squeezing out excess moisture from the zucchini is key to preventing soggy brownies.
- For a healthier option, substitute vegetable oil with melted coconut oil or unsweetened applesauce.
- Using brown sugar instead of granulated sugar adds chewiness and depth of flavor.
- Omitting chocolate chips reduces sugar content but keeps the fudgy texture intact.
- Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
