Description
Rich, fudgy, and moist zucchini brownies that sneak in garden freshness while delivering indulgent chocolate flavor. Perfect for family treats, parties, or make-ahead desserts.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups granulated sugar
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 2 cups grated zucchini
- 1 cup chocolate chips
Instructions
- Preheat oven to 350°F (175°C) and line a 9×13 pan with parchment paper.
- In a bowl, whisk flour, cocoa powder, baking soda, and salt.
- In another bowl, mix sugar, oil, and vanilla, then stir in grated zucchini.
- Combine wet and dry mixtures until just blended.
- Pour batter into the prepared pan and spread evenly.
- Sprinkle chocolate chips over the top.
- Bake for 30–35 minutes, or until a toothpick comes out with a few fudgy crumbs.
- Cool completely before slicing and serving.
Notes
- Do not squeeze the zucchini, the moisture keeps brownies fudgy.
- Use high-quality cocoa powder for the best flavor.
- Brownies can be frozen for up to 3 months.
Nutrition
- Serving Size: 1 brownie
- Calories: 210
- Sugar: 20g
- Sodium: 95mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg