Chocolate Zucchini Brownies

Chocolate Zucchini Brownies

Author: Chef Elsa Prep Time: 15 min
Cook Time: 30 min Total Time: 45 min
Yield: 4 servings Category: Desserts And Drinks Cuisine: American Diet: Vegetarian

Description

Description Decadent brownies featuring tender zucchini for moisture and a fudgy texture without the vegetable taste.

Ingredients

  • 1 cup all-purpose flour
  • ¾ cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup vegetable oil (or melted coconut oil)
  • 1 cup granulated sugar
  • ½ cup light brown sugar, packed
  • 2 large eggs, at room temperature
  • 1 tablespoon vanilla extract
  • 1½ cups finely grated zucchini, excess moisture squeezed out
  • ½ cup semi-sweet chocolate chips, plus more for topping
  • ½ cup chopped walnuts or pecans
  • 1 teaspoon espresso powder
  • Swirl of peanut butter or almond butter
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Instructions

  1. Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy removal.
  2. In a large mixing bowl, whisk together the oil, granulated sugar, and brown sugar until well combined.
  3. Add the eggs and vanilla extract. Whisk until smooth and slightly thickened.
  4. Sift in the cocoa powder, flour, baking soda, and salt. Stir gently with a spatula until just combined—do not overmix.
  5. Fold in the grated zucchini, making sure it’s evenly distributed throughout the batter.
  6. Stir in the chocolate chips, reserving a few for the top if desired.
  7. Spread the batter evenly in the prepared pan. Sprinkle reserved chocolate chips on top.
  8. Bake for 28–32 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
  9. Remove from the oven and let cool completely in the pan on a wire rack.
  10. Once cooled, lift brownies out using the parchment paper and slice into squares. Enjoy!

Notes

  1. Notes
  2. For variations, try a nut-free version or double the chocolate chips for a richer brownie.