Description
Deliciously moist zucchini brownies made with shredded zucchini for a hidden veggie twist. These chocolate brownies are rich, fudgy, and perfect for a wholesome dessert or snack. The zucchini adds moisture without affecting the classic brownie flavor, and optional walnuts or chocolate chips add texture and extra indulgence.
Ingredients
Scale
Wet Ingredients
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 1 tablespoon vanilla extract
- 2 cups finely shredded zucchini
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
Optional Add-ins
- 1/2 cup chopped walnuts or chocolate chips
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan to ensure the brownies don’t stick.
- Combine Wet Ingredients: In a large mixing bowl, whisk together the vegetable oil, sugar, and vanilla extract until the mixture is smooth and well combined. Stir in the finely shredded zucchini, making sure it is evenly distributed in the mixture.
- Mix Dry Ingredients: In a separate bowl, sift or whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt to ensure they are well mixed and aerated.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients into the wet mixture, stirring gently until just combined. The batter will be thick; avoid overmixing and do not add extra liquid.
- Add Optional Ingredients: Fold in the chopped walnuts or chocolate chips if using, to add texture and flavor.
- Spread Batter and Bake: Spread the batter evenly into the prepared baking pan. Bake in the preheated oven for 25 to 30 minutes or until the brownies are set and a toothpick inserted in the center comes out with moist crumbs.
- Cool and Serve: Allow the brownies to cool completely in the pan before cutting into 16 squares. This resting time helps enhance their texture and flavor.
Notes
- These brownies are extra moist thanks to the zucchini and taste even better the next day.
- You can peel the zucchini for a more traditional look, but it’s not necessary.
- For a fudgier texture, underbake slightly and chill before slicing.