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Chocolate Zucchini Brownies

Close-up of a fudgy chocolate zucchini brownie on a white plate, with more brownies in the background.
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Fudgy chocolate brownies with hidden zucchini for extra moisture and nutrition. Perfect for lunchboxes or a simple weeknight treat.

Ingredients

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  • 1 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, melted
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup grated zucchini (about 1 medium zucchini), excess moisture squeezed out
  • 1/2 cup chocolate chips (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour an 8×8 inch baking pan, or line it with parchment paper.
  2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
  3. In a large bowl, whisk together the granulated sugar, melted butter, eggs, and vanilla extract until well combined.
  4. Add the grated zucchini to the wet ingredients and stir until just incorporated.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  6. If using, fold in the chocolate chips.
  7. Pour the batter into the prepared baking pan and spread evenly.
  8. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached.
  9. Let the brownies cool completely in the pan before cutting into squares.

Notes

  • For extra fudgy brownies, do not overbake.
  • Store cooled brownies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
  • These brownies freeze well. Wrap individual brownies tightly in plastic wrap, then place in a freezer bag for up to 3 months.

Nutrition

Find it online: https://cutcooktaste.com/chocolate-zucchini-brownies/