Description
Enjoy these incredibly moist and rich zucchini brownies, a delightful treat that secretly incorporates vegetables for guilt-free indulgence. They are easy to make and offer a fudgy texture with a deep chocolate flavor.
Ingredients
Scale
- 1 cup All-purpose flour
- 1/2 cup Cocoa powder
- 1 cup Granulated sugar
- 1/2 cup Brown sugar
- 1/2 teaspoon Salt
- 2 large Eggs
- 1/2 cup Vegetable oil
- 1 teaspoon Vanilla extract
- 1 medium Zucchini, grated and drained
- Optional Toppings:
- 1/2 cup Chocolate chips
- 1/2 cup Nuts, chopped
Instructions
- Preheat your oven to 350°F (175°C) and grease an 8×8 inch baking pan.
- Grate one medium zucchini and squeeze out excess moisture using a clean towel.
- In a large bowl, whisk together flour, cocoa powder, granulated sugar, brown sugar, and salt.
- In a separate bowl, whisk together eggs, oil, and vanilla. Mix in the drained zucchini.
- Gently fold the wet mixture into the dry ingredients until just combined.
- Spread the batter into the prepared baking pan.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
- Let the brownies cool before slicing.
- Optional: Top with powdered sugar before serving.
Notes
- Store brownies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- Freeze individual portions, wrapped tightly, for up to 3 months.
- For a gluten-free option, substitute all-purpose flour with a gluten-free flour blend.
- Ensure all ingredients, including chocolate chips, are gluten-free if needed.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 150 kcal
- Sugar: 10 g
- Sodium: 100 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg