Description
Deliciously rich and fudgy brownies that incorporate grated zucchini for added moisture and nutrition.
Ingredients
Scale
- 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)
Instructions
- Preheat oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
- In a large bowl, whisk together vegetable oil, granulated sugar, and brown sugar until smooth.
- Add the eggs and vanilla extract, whisking until slightly thickened.
- Sift in cocoa powder, flour, baking soda, and salt, and stir gently until combined.
- Fold in finely grated zucchini until evenly distributed.
- Stir in semi-sweet chocolate chips, reserving a few for topping.
- Spread the batter into the prepared pan and sprinkle reserved chocolate chips on top.
- Bake for 28 to 32 minutes, until a toothpick inserted comes out with a few moist crumbs.
- Cool completely on a wire rack before slicing into squares.
Notes
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.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 180
- Sugar: 15g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 30mg
Keywords: brownies, zucchini, chocolate, dessert, baking