Chocolate Zucchini Brownies

Chocolate Zucchini Brownies

Author: Chef Elsa Prep Time: 15 min
Cook Time: 30 min Total Time: 45 min
Yield: 16 servings Category: Desserts And Drinks Cuisine: American Diet: Vegetarian

Description

Description Deliciously rich and fudgy brownies that incorporate grated zucchini for added moisture and nutrition.

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 (about 1 medium), 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 (optional)
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Instructions

  1. Preheat oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
  2. In a large bowl, whisk together vegetable oil, granulated sugar, and brown sugar until smooth.
  3. Add the eggs and vanilla extract, whisking until slightly thickened.
  4. Sift in cocoa powder, flour, baking soda, and salt, and stir gently until combined.
  5. Fold in finely grated zucchini until evenly distributed.
  6. Stir in semi-sweet chocolate chips, reserving a few for topping.
  7. Spread the batter into the prepared pan and sprinkle reserved chocolate chips on top.
  8. Bake for 28 to 32 minutes, until a toothpick inserted comes out with a few moist crumbs.
  9. Cool completely on a wire rack before slicing into squares.

Notes

  1. Notes
  2. Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. Brownies freeze well for up to 2 months.