Description
Ultra fudgy, moist, and deeply chocolatey brownies that incorporate shredded zucchini for added moisture, without compromising on taste.
Ingredients
Brownie Mixture
- 1 cup shredded zucchini (No need to peel, lightly squeezed to remove excess water)
- 1 cup all-purpose flour (Spoon flour into the measuring cup instead of scooping)
- 1/2 cup unsweetened cocoa powder (Use a cocoa powder you like)
- 1 teaspoon baking soda (Leavening agent)
- 1/4 teaspoon salt (Enhances chocolate flavor)
- 1 cup granulated sugar (Or mix of white and brown sugar)
- 2 large eggs (Bind the mixture together)
- 1/2 cup oil or melted butter (Oil gives extra moisture)
- 1 teaspoon vanilla extract (Adds flavor)
- 1 cup chocolate chips or chunks (Optional but highly recommended)
Instructions
Preparation
- Preheat your oven to 350°F. Line an 8×8 pan with parchment or grease it well.
- Shred your zucchini using a box grater, then lightly squeeze it with your hands to remove dripping water.
- In a bowl, whisk together flour, cocoa powder, baking soda, and salt.
- In a separate bowl, stir together sugar, eggs, oil (or butter), and vanilla until smooth and glossy.
- Add the dry mix into the wet mix. Stir until no dry flour streaks are visible.
- Fold in the shredded zucchini. Continue stirring until it forms a thick brownie batter. Fold in chocolate chips if using.
- Spread the batter into the prepared pan.
Baking
- Bake for about 25 to 35 minutes. The center should be set but still soft, and a toothpick should come out with thick moist crumbs.
- Cool before slicing to achieve cleaner cuts.
Notes
Store in an airtight container at room temperature for 2-3 days, or refrigerate for up to 5 days. Can be frozen by slicing, wrapping individually, and placing in a zip-top bag.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Cuisine: American