Description

These Zucchini Brownies are a delightful twist on traditional brownies. With their rich chocolate flavor and added moisture from zucchini, they’re perfect for a quick dessert or a sweet treat that even the kids will love!

Ingredients

Scale

2 cups (240g) all-purpose flour
1 tsp salt
1 tsp baking soda
½ cup (42g) natural unsweetened cocoa powder
½ cup (113g) unsalted butter
½ cup (3 oz) semi-sweet chocolate chips
1 ½ cups (297g) granulated sugar
½ cup (118ml) vegetable oil
1 large egg
1 tsp vanilla extract
2 cups (206g) shredded zucchini
⅓ cup (79ml) milk
5 tbsp natural unsweetened cocoa powder
½ cup (113g) unsalted butter
3 cups (341g) powdered sugar, sifted
2 tsp vanilla extract
½ tsp salt

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Instructions

Preheat the oven to 350ºF and prepare a 9×13-inch baking pan with nonstick spray or parchment paper.
Whisk together flour, salt, baking soda, and cocoa powder in a medium bowl; set aside.
Melt butter and chocolate chips in a saucepan over low heat, stirring until smooth. Remove from heat.
Stir in granulated sugar, vegetable oil, egg, and vanilla extract into the melted mixture until fully combined.
Gradually add dry ingredients to the wet mixture and stir until just mixed.
Fold in the shredded zucchini until evenly distributed throughout the batter.
Transfer the batter to the prepared pan, smoothing out the top.
Bake for 25–35 minutes or until a toothpick inserted comes out with a few moist crumbs.
Allow to cool completely before frosting or serving.

Notes

You can substitute the vegetable oil with applesauce for a healthier option.
These brownies can be stored in an airtight container for up to a week.
Add nuts or extra chocolate chips for added texture and flavor.

Nutrition

Serving Size: 1 brownie
Calories: 250
Sugar: 20g
Sodium: 150mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 2g
Protein: 3g
Cholesterol: 25mg