Description

These Fudgy Zucchini Brownies combine rich chocolate flavor with the hidden benefit of shredded zucchini, creating ultra-moist, chewy brownies that are as indulgent as they are secretly nutritious.

Ingredients

1 cup all-purpose flour

½ cup unsweetened cocoa powder

1 teaspoon baking powder

¼ teaspoon salt

½ cup granulated sugar

½ cup packed brown sugar

2 large eggs, room temperature

½ cup vegetable oil (or melted coconut oil)

1 teaspoon pure vanilla extract

1 cup finely shredded zucchini, squeezed to remove excess moisture

½ cup dark chocolate chips (plus extra for sprinkling on top)

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Instructions

Preheat oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal.
In a mixing bowl, whisk together flour, cocoa powder, baking powder, and salt.
In a separate bowl, beat granulated sugar, brown sugar, eggs, oil, and vanilla until smooth.
Fold dry ingredients into wet ingredients until just combined.
Stir in shredded zucchini and chocolate chips.
Pour batter into prepared pan, smooth the top, and sprinkle with extra chocolate chips.
Bake for 25–30 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs.
Cool completely in the pan on a wire rack before lifting out and cutting into squares.

Notes

Squeeze zucchini well to avoid excess moisture and soggy brownies.

Leave zucchini skin on for color and added nutrients.

Can be made into muffins: bake at 350°F for 18–20 minutes.

Store at room temperature or freeze for longer storage.

Warm in microwave for 10–15 seconds for extra gooey texture.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 brownie
Calories: 240
Sugar: 18g
Sodium: 90mg
Fat: 13g
Saturated Fat: 4g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 3g
Cholesterol: 35mg