Description
Indulge in a guilt-free treat with these moist and decadent Zucchini Brownies. Made with shredded zucchini for a hidden veggie boost, these fudgy brownies are a perfect way to satisfy your sweet tooth while sneaking in some extra nutrients.
Ingredients
Scale
Dry Ingredients:
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
Wet Ingredients:
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
Add-ins:
- 2 cups finely shredded zucchini (with moisture)
- 1/2 cup chopped walnuts or chocolate chips (optional)
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C) and grease or line an 8×8-inch baking pan with parchment paper.
- Mix Wet Ingredients: In a large bowl, whisk together the oil, sugar, and vanilla until smooth.
- Combine Dry Ingredients: In another bowl, mix the flour, cocoa powder, baking soda, and salt. Add the dry mix to the wet ingredients and stir until just combined.
- Add Zucchini and Mix-ins: Fold in the shredded zucchini and mix until the batter loosens. Stir in walnuts or chocolate chips if desired.
- Bake: Spread the batter into the pan and bake for 25–30 minutes. Let cool before slicing into squares.
Notes
- Do not squeeze the zucchini dry for a fudgy texture.
- These brownies taste better the next day.
- Store covered at room temperature for up to 3 days or refrigerate for up to a week.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 160
- Sugar: 14g
- Sodium: 130mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
