Zucchini Brownies
These Zucchini Brownies are ultra moist, rich, and chocolatey—no one will guess they’re made with vegetables! A healthier take on a classic dessert.
Ingredients
Brownie Batter
- 1/2 cup vegetable oil
- 1 1/2 cups granulated sugar
- 2 tsp vanilla extract
- 2 cups shredded zucchini excess moisture squeezed out
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup chocolate chips optional, for topping
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x13-inch baking pan or line with parchment paper.
- In a large mixing bowl, combine the vegetable oil, sugar, and vanilla extract. Mix until smooth.
- Stir in the shredded zucchini until fully incorporated.
- In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture and stir until just combined.
- Spread the batter evenly in the prepared pan. Sprinkle chocolate chips on top if using.
- Bake for 30–35 minutes or until a toothpick inserted in the center comes out mostly clean.
- Let cool for at least 10 minutes before cutting into squares and serving.
Notes
For even richer flavor, add a handful of chopped walnuts or use dark chocolate chips. Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Information
- Calories: 165
- Total Fat: 7g
- Saturated Fat: 3g
- Cholesterol: 25mg
- Sodium: 85mg
- Total Carbohydrates: 26g
- Dietary Fiber: 2g
- Total Sugars: 18g
- Protein: 3g
- Vitamin A: 4% DV
- Vitamin C: 5% DV