Description

Moist, fudgy, and surprisingly healthy — these chocolate zucchini brownies sneak in vegetables while delivering rich chocolate flavor. A delicious way to satisfy your sweet tooth with a nutritious twist.

Ingredients

Scale

3 cups shredded zucchini (about 500 grams)
1 to 1¼ cups granulated sugar
½ to 1 cup vegetable oil or melted butter
2 to 2¼ cups all-purpose flour
½ cup unsweetened cocoa powder
1 to 1½ teaspoons baking soda
1 teaspoon salt
2 teaspoons vanilla extract
1 to 1¾ cups semi-sweet or dark chocolate chips

Instructions

Preheat your oven to 350°F (175°C). Grease or line a 9×13-inch baking pan with parchment paper.
In a large bowl, whisk together flour, cocoa powder, baking soda, and salt.
In another bowl, mix sugar, oil (or butter), and vanilla extract.
Fold in shredded zucchini with its moisture and let the mixture rest for 5 minutes.
Stir in chocolate chips, reserving some for the top.
Spread batter evenly in the prepared pan. Bake for 25 to 35 minutes or until a toothpick comes out with moist crumbs.
Cool completely in the pan before slicing. Optionally, dust with powdered sugar or frost.

Notes

Do not squeeze out the zucchini moisture. For vegan or gluten-free versions, use flax eggs and gluten-free flour. Store in an airtight container for 3 days or freeze for up to 3 months.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 brownie
Calories: 220
Sugar: 18g
Sodium: 180mg
Fat: 12g
Saturated Fat: 5g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 3g
Protein: 5g
Cholesterol: 10mg

Keywords: chocolate, zucchini, brownies, healthy, dessert