Zucchini Brownies
The most fudgy, chocolatey, and delicious brownies, packed with 3 cups of grated zucchini for a treat that you can feel good about.
Servings: 12
Calories: 300kcal
Ingredients
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 1/2 cup granulated sugar
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 3 cups finely shredded zucchini about 2 medium zucchini, do not drain
- 1 1/2 cup chocolate chips/chunks
Instructions
Prepare the Zucchini:
- Grate the zucchini into medium to fine grate. Don't squeeze out the excess moisture.
Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease and/or flour an 8x8-inch baking pan or line it with parchment paper.
Mix Dry Ingredients:
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, salt, and cinnamon.
Combine Wet Ingredients + Sugar:
- In a large bowl, the sugar, vegetable oil and vanilla extract.
Incorporate Zucchini:
- Fold the shredded zucchini into the wet mixture.
Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
Add Chocolate Chips:
- Fold in chocolate chips.
Bake the Brownies:
- Pour the batter into the prepared baking pan and spread it evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out mostly clean (a few moist crumbs are okay).
Cool the Brownies:
- Allow the brownies to cool in the pan for 10 minutes, then either leave in pan, or transfer to a wire rack to allow to cool completely.
Nutrition
Calories: 300kcal | Carbohydrates: 58g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Sodium: 335mg | Potassium: 224mg | Fiber: 2g | Sugar: 39g | Vitamin A: 62IU | Vitamin C: 6mg | Calcium: 30mg | Iron: 2mg