Description
Indulge in these rich and moist Zucchini Brownies that are a delightful twist on traditional brownies. With a hidden veggie surprise, these fudgy treats are sure to please both kids and adults alike.
Ingredients
Scale
Dry Ingredients:
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- 1½ teaspoons baking soda
- ½ teaspoon salt
Wet Ingredients:
- ½ cup vegetable oil
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
- 2 cups shredded zucchini (moist, but not drained)
- ½ cup chopped walnuts or chocolate chips (optional)
For the Frosting (optional):
- ½ cup semisweet chocolate chips
- 2 tablespoons butter
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and grease or line an 8×8-inch baking pan with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- Combine Wet Ingredients: In a large bowl, mix the oil, sugar, and vanilla. Stir in the shredded zucchini. Gradually add the dry mixture, then fold in walnuts or chocolate chips.
- Bake: Spread the batter in the pan and bake for 25–30 minutes. Let cool.
- Optional Frosting: Melt chocolate chips and butter, then spread over cooled brownies. Allow to set before cutting.
Notes
- Do not squeeze the moisture from the zucchini—it helps keep the brownies moist.
- Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 210
- Sugar: 17 g
- Sodium: 180 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 0 mg
