Description
These fudgy zucchini brownies are a delicious way to sneak some extra veggies into your dessert! They’re moist, chocolatey, and no one will ever guess there’s zucchini inside.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups grated zucchini, excess moisture squeezed out
- 1 cup chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- In a separate bowl, whisk together granulated sugar, brown sugar, melted butter, eggs, and vanilla extract.
- Add the dry ingredients to the wet ingredients and mix until just combined.
- Gently fold in the grated zucchini and chocolate chips.
- Pour batter into the prepared pan and spread evenly.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
- Let cool completely before cutting and serving.
Notes
- Squeeze as much moisture out of the zucchini as possible to prevent soggy brownies.
- For extra chocolate flavor, add a tablespoon of instant coffee granules to the wet ingredients.
- Store leftover brownies in an airtight container at room temperature for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 180
- Sugar: 20g
- Sodium: 75mg
- Fat: 8g
- Saturated Fat: 5g
- Carbohydrates: 25g
- Protein: 2g