Description
Zucchini Brownies are moist, fudgy chocolate brownies that sneak in shredded zucchini for natural moisture and a subtle veggie boost. This healthier twist on a classic dessert keeps all the rich chocolate flavor while adding extra nutrition, making it perfect for family treats or using up garden zucchini.
Ingredients
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1 1/2 cups all-purpose flour
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1/2 cup unsweetened cocoa powder
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1 teaspoon baking soda
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1/2 teaspoon salt
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1/2 cup unsalted butter, melted
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1 cup granulated sugar
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2 large eggs
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1 teaspoon vanilla extract
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1 1/2 cups shredded zucchini (about 1 medium zucchini)
- 1/2 cup chocolate chips (optional)
Instructions
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Preheat Oven:
Preheat oven to 350°F (175°C). Grease or line an 8×8-inch baking pan with parchment paper. -
Mix Dry Ingredients:
In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. -
Combine Wet Ingredients:
In a large bowl, mix melted butter and sugar.
Beat in eggs one at a time, then stir in vanilla extract. -
Add Zucchini:
Fold shredded zucchini into the wet mixture. -
Combine:
Gradually add dry ingredients to wet ingredients, stirring until just combined.
Fold in chocolate chips if using. -
Bake:
Pour batter into prepared pan and smooth the top.
Bake for 25-30 minutes or until a toothpick inserted in the center comes out with moist crumbs. -
Cool and Serve:
Allow brownies to cool completely before cutting into squares.
Notes
No need to peel zucchini; skin adds nutrients and color.Use thawed and well-drained frozen zucchini if fresh isn’t available.Add nuts like walnuts or pecans for extra crunch.Enhance flavor with cinnamon or espresso powder.Substitute sugar with coconut sugar or maple syrup for alternative sweeteners.Top with cream cheese frosting or chocolate ganache for extra indulgence.
