Description
These Double-Chocolate Zucchini Brownies are a guilt-free indulgence that merges health and taste in the best possible way.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/4 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup shredded zucchini (about 1 medium zucchini)
- 1/2 cup mini chocolate chips
- 1/2 cup semisweet chocolate chips
- 1/4 cup milk (or dairy-free alternative)
- 2 tablespoons butter, melted
Instructions
- Preheat your oven to 350°F (175°C). Prepare a 9×9-inch baking pan by greasing it lightly or lining it with parchment paper.
- In a large mixing bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt until well combined.
- In another bowl, mix the granulated sugar, packed brown sugar, and vegetable oil. Add the eggs and vanilla extract, then mix until smooth.
- Stir in the shredded zucchini until fully combined.
- Carefully add the dry ingredients to the wet mixture and stir until combined; a few lumps are fine.
- Fold in the mini chocolate chips and semisweet chocolate chips.
- Pour the brownie batter into the prepared baking pan and spread evenly.
- Bake for 25-30 minutes, testing with a toothpick for doneness.
- Let cool completely in the pan before cutting into squares.
- Drizzle with melted butter mixed with milk as a finishing touch before serving.
Notes
These brownies keep well in an airtight container for up to a week.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
Nutrition
- Calories: 180 kcal
- Sodium: 150 mg
- Protein: 3 g