Description
Zucchini Brownies are the perfect twist on the classic chocolate brownie, providing a moist and fudgy experience without altering the beloved chocolate flavor.
Ingredients
Scale
- ½ cup (112 g) vegetable oil (or coconut/avocado oil)
- 1 ½ cups (300 g) granulated sugar
- 1 tablespoon vanilla extract
- 2 cups (256 g) all-purpose flour (or gluten-free flour blend)
- ½ cup (64 g) unsweetened cocoa powder
- 1 ½ teaspoons baking soda
- 1 teaspoon kosher salt
- 3 cups finely shredded zucchini (do not drain)
- 1 ¼ cups semi-sweet chocolate chunks
Instructions
- Preheat your oven to 350°F (175°C) and prepare a greased 9×13-inch baking pan lined with parchment paper.
- In a large bowl, mix the vegetable oil, granulated sugar, and vanilla extract until smooth.
- Add the all-purpose flour, cocoa powder, baking soda, and salt; mix gently until just combined.
- Fold in the shredded zucchini, letting the batter rest for 5 minutes.
- Gently add semi-sweet chocolate chunks, ensuring even distribution.
- Spread the batter in the pan and bake for 25–35 minutes until a toothpick comes out with moist crumbs. Cool before cutting into squares.
Notes
These brownies store well for a week at room temperature or longer in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
Nutrition
- Calories: 200 kcal
- Sodium: 150 mg
- Protein: 3 g