Description
These delicious zucchini brownies are rich, fudgy, and a great way to sneak in some veggies while satisfying your sweet tooth!
Ingredients
Scale
- 1 cup grated zucchini, excess moisture squeezed out
- 1/2 cup unsweetened cocoa powder
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup chocolate chips (optional)
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×9-inch baking pan.
- In a bowl, mix together the grated zucchini, cocoa powder, flour, baking powder, and salt.
- In another bowl, whisk together the granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in chocolate chips if using.
- Pour the batter into the prepared baking pan and spread evenly.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
- Store brownies in an airtight container at room temperature for up to 3 days.
- You can add nuts or other mix-ins for extra flavor and texture.
- Feel free to adjust the sweetness by adding more or less sugar based on your preference.
Nutrition
- Serving Size: 1 brownie
- Calories: 150
- Sugar: 10
- Sodium: 50
- Fat: 7
- Saturated Fat: 1
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 20
- Fiber: 2
- Protein: 2
- Cholesterol: 30
Keywords: zucchini brownie recipe, healthy brownies, fudgy brownies, vegetable brownies, easy brownie recipe