Description
A recipe for rich chocolate brownies made with shredded zucchini for added moisture.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup shredded zucchini, squeezed dry
- 1/2 cup chocolate chips
Instructions
- Preheat your oven to 350 degrees F (175 degrees C). Grease and flour an 8×8 inch baking pan.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
- In a large bowl, whisk the granulated sugar and brown sugar into the melted butter until combined.
- Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Fold in the shredded zucchini and chocolate chips.
- Spread the batter evenly into the prepared baking pan.
- Bake for 25 to 30 minutes, or until a toothpick inserted near the center comes out with moist crumbs attached.
- Let the brownies cool completely in the pan before cutting into squares.
Notes
- Squeeze as much liquid as possible from the shredded zucchini before adding it to the batter.
- For fudgier brownies, slightly underbake them.
- Store cooled brownies in an airtight container at room temperature.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 180
- Sugar: 18
- Sodium: 90
- Fat: 9
- Saturated Fat: 5
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 24
- Fiber: 1
- Protein: 2
- Cholesterol: 30
Keywords: zucchini brownies, chocolate brownies, vegetable brownies, easy dessert, baked goods