Description
These rich and fudgy zucchini chocolate brownies are a delicious way to sneak in some veggies! Moist, chocolatey, and perfect for satisfying your sweet tooth, this recipe is sure to become a favorite.
Ingredients
Scale
- 1 cup grated zucchini (about 1 medium zucchini)
- 1/2 cup unsweetened cocoa powder
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×9 inch baking pan or line it with parchment paper.
- In a large mixing bowl, combine the grated zucchini, vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract. Mix until well combined.
- In another bowl, whisk together the cocoa powder, flour, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Fold in the chocolate chips if using.
- Pour the batter into the prepared baking pan and spread it evenly.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Allow the brownies to cool in the pan for at least 10 minutes before cutting into squares and serving.
Notes
- Make sure to squeeze excess moisture out of the grated zucchini using a clean kitchen towel before adding it to the batter.
- These brownies can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Keywords: zucchini chocolate brownies recipe, healthy brownies, chocolate zucchini brownies, easy brownie recipe, fudgy brownies, vegetable brownies