Description
Deliciously fudgy brownies made with fresh zucchini for a moist texture and a hidden vegetable kick!
Ingredients
Scale
- 1 cup grated zucchini (about 1 medium zucchini, squeezed dry)
- 1/2 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup chocolate chips (optional)
- 1/2 cup chopped nuts (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease and line a 9×9 inch baking pan with parchment paper.
- In a large bowl, mix together the grated zucchini, cocoa powder, sugar, vegetable oil, eggs, and vanilla extract until well combined.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Avoid overmixing.
- Fold in chocolate chips and nuts if using.
- Pour the batter into the prepared baking pan and spread evenly.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
- Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Cut into squares and enjoy!
Notes
- Make sure to squeeze out excess moisture from the grated zucchini for better texture.
- You can store leftover brownies in an airtight container at room temperature for up to 3 days.
Nutrition
- Calories: 150
- Sugar: 18
- Sodium: 45
- Fat: 7
- Carbohydrates: 22
- Fiber: 2
- Protein: 2
- Cholesterol: 25
Keywords: zucchini brownie recipe, healthy brownies, chocolate zucchini brownies, vegetable brownies, easy brownie recipe