Description
Zucchini Brownies are a deliciously moist, chocolatey treat made with grated zucchini that adds natural moisture without any vegetable taste. These brownies are rich and fudgy, with melted butter and chocolate chips boosting their decadence. They are simple to make, perfect for sneaking extra veggies into dessert, and can be served alone or with a scoop of your favorite ice cream.
Ingredients
- 1 cup grated zucchini, drained
- 1/2 cup melted butter
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1/2 cup chocolate chips
Instructions
- Preheat oven to 350°F and grease an 8×8 inch baking pan.
- Grate the zucchini and squeeze out excess moisture.
- In a bowl, mix together melted butter, granulated sugar, eggs, and vanilla extract.
- In another bowl, whisk together cocoa powder, all-purpose flour, salt, and baking powder.
- Combine wet and dry ingredients until just mixed.
- Fold in the grated zucchini and chocolate chips.
- Pour batter into prepared pan and spread evenly.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Cool completely before cutting into squares.
Notes
Substitute melted coconut oil for butter to make dairy-free brownies, or use gluten-free flour for those with sensitivities. For make-ahead, store brownies tightly covered at room temperature for 3 days or refrigerate for up to a week. Freeze in single layers up to 3 months. If brownies are too moist, drain zucchini thoroughly; excess moisture can affect texture. Overbaking leads to dryness—check brownies at 25 minutes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 140
- Sugar: 14g
- Sodium: 65mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 24mg