Zucchini Brownies Recipe
These zucchini brownies are rich, fudgy, chocolatey, and moist which are all things we real chocolate lovers dream about.
Equipment
- 9x13-inch Baking Pan
- Oven
Ingredients
- 2 cups all-purpose flour
- 2 cups shredded zucchini with all the moisture
- 1½ cups granulated sugar
- 1½ cups semi-sweet chocolate chips
- ⅔ cup unsweetened cocoa powder
- ½ cup avocado oil
- 1 tablespoon vanilla extract
- 1½ teaspoons baking soda
- 1 teaspoon salt
Instructions
- Preheat your oven to 350°F (or 175°F). Coat your baking pan with baking spray, and line with parchment paper covering the sides.
- In a large bowl, add in the oil, sugar, and vanilla extract, and mix until they are well combined.
- Proceed to add in the flour, cocoa powder, baking soda, and salt. Mix until they are well combined, be expecting a very dry batter at this point.
- Fold in the shredded zucchini with all of its moisture into the batter and allow it to rest for about 5 minutes.
- Stir in a large part of chocolate chips, at this point, the batter should be more wet, but if it isn't, allow the batter to sit for an additional 5 minutes.
- Transfer the batter into the pre-lined baking pan, and spread it out evenly. Sprinkle a little bit of chocolate chips over it, and bake in your pre-heated oven for 20-25 minutes, or until a toothpick comes out clean and the brownies are set.
- Take the brownies out of the oven and set on a wire rack to cool completely. Cut brownies into squares and serve. Enjoy!
Notes
- If you can't get your hands on some avocado oil, vegetable oil or canola oil does a good enough job as a substitute.
- Being the luckiest person on earth, if you have some leftovers, you can store them in a cool, dry place for up to 3 days, and in the refrigerator for up to 7 days. It can also be frozen for up to 3 months but that won't be needed.
Nutrition
Serving: 1gCalories: 299kcalCarbohydrates: 46gProtein: 4gFat: 18gSodium: 423mgPotassium: 278mgFiber: 2gSugar: 35gCalcium: 21mg
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