Zucchini Brownies
User Reviews
5
Zucchini Brownies
Description
Zucchini Brownies are made by blending flour, cane sugar, canola oil, cocoa powder, shredded zucchini, vanilla extract, baking soda, and salt into a brownie batter. The inclusion of two cups of shredded zucchini adds moisture and helps create a tender texture, while not altering the chocolate flavor significantly. Chocolate chips mixed into the batter and sprinkled on top add bursts of melted chocolate throughout the brownies. Baking at 350°F until a toothpick inserted comes out clean ensures the brownies have cooked through and pulled slightly from the edges of the pan, forming a crust.
These brownies balance the dense, rich chocolate with the moisture from zucchini, making for a soft yet sturdy dessert bar. The use of canola oil contributes to a moist crumb without adding strong flavor. They can be cut into squares and served for dessert or snacks.
Leftover brownies should be stored in an airtight container in the refrigerator and can last about 5 to 7 days. Cooling completely on a wire rack before cutting helps maintain shape and texture. This recipe was adopted from Two Peas and Their Pod without modifications.
Ingredients
- 2 cups all-purpose flour
- 1 ½ cups cane sugar
- ½ cup canola oil
- ¼ cup cocoa powder
- 2 cups zucchini shredded
- 2 teaspoons vanilla extract
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 1 ¼ cups chocolate chips divided
Instructions
- Preheat oven to 350°F. Grease a 9x13 baking pan with cooking spray.
- Place the flour, sugar and oil in a large bowl and blend with an electric mixer or whisk. Once the oil and sugar are well incorporated into the flour, add the cocoa powder, shredded zucchini, vanilla extract, baking soda and salt. Continue to blend with the electric mixer until well combined. Fold in one cup of the chocolate chips.
- Pour brownie batter into prepared baking pan and sprinkle remaining chocolate chips on top. Bake for 28-32 minutes or until a toothpick comes out clean and the brownies pull away from edges of the pan.
- Cool completely on a wire rack. Cut brownies into squares and serve.
Notes
- Store leftover brownies in an airtight container in the refrigerator for 5 to 7 days to maintain freshness.
- Allow brownies to cool completely on a wire rack before cutting to prevent crumbling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 366 kcal
% Daily Value*
| Calories | 366kcal | 18% |
| Carbohydrates | 53g | 18% |
| Protein | 4g | 8% |
| Fat | 16g | 25% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 1mg | 0% |
| Sodium | 353mg | 15% |
| Potassium | 222mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 32g | 64% |
| Vitamin A | 41IU | 1% |
| Vitamin C | 4mg | 4% |
| Calcium | 66mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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