Description
Fudgy, moist brownies packed with rich cocoa flavor and secretly loaded with zucchini—so delicious you’ll forget there’s a vegetable inside.
Ingredients
- 1 cup shredded zucchini (with moisture, not squeezed out)
- 1 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup granulated sugar
- 1/2 cup vegetable oil or melted coconut oil
- 1 tsp vanilla extract
- Optional: 1/2 cup chocolate chips or chopped nuts
Instructions
- Preheat oven to 350°F (175°C) and grease or line an 8×8-inch baking pan with parchment paper.
- In a large bowl, whisk together flour, cocoa powder, baking soda, and salt.
- Stir in sugar, oil, and vanilla until combined (mixture will appear dry).
- Fold in shredded zucchini. Batter will thicken as zucchini moisture incorporates.
- Fold in chocolate chips or nuts if using.
- Spread batter evenly into the prepared pan.
- Bake for 25–30 minutes, or until a toothpick inserted comes out with moist crumbs.
- Cool completely in pan before slicing into brownies.
Notes
- Do not squeeze moisture from zucchini—it’s key for texture.
- Swirl in peanut butter or Nutella before baking for added flavor.
- Add espresso powder or melted chocolate for extra richness.
- Use whole wheat or gluten-free flour for dietary needs.
- Top with ganache, frosting, or powdered sugar, or enjoy plain.
Nutrition
- Serving Size: 1 brownie (1/16 of pan)
- Calories: 140
- Sugar: 11g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
