Description
Rich and fudgy chocolate brownies made with grated zucchini for extra moisture and tenderness while keeping a deep chocolate flavor.
Ingredients
- 1 cup finely grated zucchini
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup vegetable oil
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1/2 cup chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
- In a bowl, mix the flour, cocoa powder, baking soda, and salt until evenly combined.
- In another bowl, whisk together vegetable oil, granulated sugar, brown sugar, vanilla extract, and egg until smooth.
- Add the grated zucchini to the wet ingredients and stir until well incorporated.
- Gradually mix the dry ingredients into the wet mixture until a thick batter forms.
- Fold in the chocolate chips.
- Spread the batter evenly into the prepared baking pan.
- Bake for 25–30 minutes until the center is set and a toothpick inserted near the middle comes out mostly clean.
- Allow the brownies to cool completely before slicing and serving.
Notes
- Chopped walnuts or pecans can be added for extra texture.
- A small amount of cinnamon or espresso powder deepens the chocolate flavor.
- Dark chocolate chunks can replace chocolate chips for a richer taste.
- Do not squeeze moisture out of the zucchini to keep the brownies soft.
- Store brownies in an airtight container at room temperature for up to 3 days.
- Refrigerate for up to 5 days or freeze for up to 2 months.
- Warm a brownie in the microwave for 10–15 seconds before serving if desired.
Nutrition
- Serving Size: 1 brownie
- Calories: 210
- Sugar: 18g
- Sodium: 120mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 20mg
