Zucchini Brownies
User Reviews
4.7
Zucchini Brownies
Description
Zucchini Brownies blend granulated sugar, avocado or other neutral oil, flour, and unsweetened cocoa powder with fresh shredded zucchini, vanilla extract, salt, and baking soda. The zucchini adds natural moisture, which keeps the brownies tender and moist without watering down the chocolate flavor. Mixing until the dry ingredients resemble wet sand before adding zucchini helps distribute the ingredients evenly for uniform texture.
The chocolate chips folded into the batter provide pockets of melted chocolate throughout the brownies. Baking in a greased 9x13-inch pan at 350°F for 28-32 minutes allows the brownies to set fully while maintaining a tender crumb. Cooling completely before cutting ensures the brownies hold together well.
These brownies can be served as a dessert or snack with their modest sweetness and mild cocoa profile allowing them to pair well with milk, coffee, or tea. They provide a less dense option compared to traditional fudge brownies due to the added vegetable ingredient.
Store leftovers at room temperature for up to three days or freeze for up to three months to preserve freshness. Thaw before serving. The recipe accommodates use of different oils and does not require squeezing the zucchini, which simplifies preparation.
Ingredients
- 1 1/2 cups granulated sugar
- 1/2 cup avocado oil or canola oil or vegetable oil
- 2 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 2 cups zucchini don't squeeze out the moisture, shredded
- 2 teaspoons vanilla extract
- 1 teaspoon salt
- 1 1/2 teaspoons baking soda
- 1 1/4 cups semi-sweet chocolate chips divided
Instructions
- Preheat oven to 350 degrees F. Grease an 9x13 baking pan with cooking spray, set aside.
- In a stand mixer, combine sugar, oil, and flour, combine until mixture resembles wet sand. It will be dry looking and that is ok. While mixing, on low, add cocoa, shredded zucchini, vanilla extract, salt and baking soda. Mix until well combined. The mixture will moisten once the zucchini is added. Stir in one cup of the chocolate chips.
- Pour brownie batter into prepared pan and sprinkle with remaining chocolate chips. Bake for 28-32 minutes or until a toothpick comes out clean and the brownies are set.
- Cool completely on a wire rack. Cut brownies into squares and serve.
Notes
- Keep the moisture from the shredded zucchini in the batter; do not squeeze it out for better texture.
- Store brownies at room temperature for up to 3 days, or freeze for up to 3 months to extend shelf life.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18Serving
Amount Per Serving
Calories 248 kcal
% Daily Value*
| Calories | 248kcal | 12% |
| Carbohydrates | 34g | 11% |
| Protein | 2g | 4% |
| Fat | 11g | 17% |
| Saturated Fat | 3g | 15% |
| Sodium | 223mg | 9% |
| Potassium | 139mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 21g | 42% |
| Vitamin A | 35IU | 1% |
| Vitamin C | 2.5mg | 3% |
| Calcium | 14mg | 1% |
| Iron | 1.7mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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