Zucchini Brownies

Deliciously moist and fudgy brownies made with grated zucchini, perfect for satisfying your sweet tooth while sneaking in some veggies.

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Course: Dessert

Cuisine: American

Keyword: brownies, Chocolate, zucchini

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings: brownies

Calories: 150kcal

Ingredients

For the Brownies

1 cup grated zucchini squeeze out excess moisture
1 cup granulated sugar can substitute with coconut sugar for a healthier option
1/2 cup brown sugar packed
1/2 cup unsweetened cocoa powder sifted
1 cup all-purpose flour sifted
1/2 teaspoon baking powder ensure it's fresh for proper rising
1/2 teaspoon baking soda ensure it's fresh for proper rising
1/4 teaspoon salt to enhance flavor
1/2 cup vegetable oil can substitute with melted coconut oil
2 large eggs room temperature
1 teaspoon vanilla extract for flavor
1/2 cup chocolate chips optional, for extra chocolatey goodness

Instructions

Prepare the Baking Pan

Preheat your oven to 350°F (175°C). This ensures that the brownies bake evenly and rise properly.
Line a 9x13 inch baking pan with parchment paper, leaving some overhang on the sides. This will make it easier to lift the brownies out later.

Mix the Dry Ingredients

In a large mixing bowl, whisk together the granulated sugar, brown sugar, cocoa powder, flour, baking powder, baking soda, and salt until well combined. This helps to evenly distribute the leavening agents and ensures a uniform texture.

Combine the Wet Ingredients

In another bowl, whisk together the vegetable oil, eggs, and vanilla extract until smooth. This emulsifies the mixture, which helps to create a moist brownie.

Combine Wet and Dry Ingredients

Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined. Be careful not to overmix, as this can lead to tough brownies.
Fold in the grated zucchini and chocolate chips (if using) until evenly distributed.

Bake the Brownies

Pour the brownie batter into the prepared baking pan and spread it out evenly. This ensures even baking.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. This indicates that the brownies are done but still fudgy.

Cool and Serve

Allow the brownies to cool in the pan for about 10 minutes, then lift them out using the parchment paper and transfer to a wire rack to cool completely. This prevents them from becoming soggy.
Once cooled, cut into squares and enjoy your delicious zucchini brownies!

Notes

These brownies are best stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. They can also be frozen for up to 3 months.

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