Zucchini Brownies
These Zucchini Brownies are moist, soft, and ultra chocolatey! The outside is chewy and the inside is super fudgy and rich! You'll never be able to tell these are made with zucchini!
Servings: 20 brownies
Equipment
Ingredients
- 1/2 cup canola or vegetable oil
- 1 cup granulated sugar
- 1/4 cup brown sugar
- 2 teaspoons vanilla extract
- 1 whole egg
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon fine sea salt
- 1 cup semi-sweet chocolate chips
- 2 cups shredded zucchini do not squeeze out the moisture
Instructions
- Preheat oven to 350 degrees F and spray a 9 x 13-inch pan with nonstick cooking spray or line with parchment paper.
- In a large bowl, whisk together the oil, sugars, vanilla extract, and egg until combined. Stir in the flour, cocoa powder, salt, and chocolate chips just until all of the ingredients are mixed together- do not over-mix.
- Fold in the shredded zucchini and spread evenly into prepared baking pan. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Let cool, then slice into squares and enjoy!
Notes
Recipe Tips:
To Store: It’s best to store these Zucchini Brownies in the refrigerator in an airtight container since they contain a lot of moisture. Store for up to one week. Eat straight from the fridge or allow the brownies to sit out for a few minutes.
To Freeze: Store in an airtight container and if you need to layer the brownies place a piece of parchment paper in between each layer. Store for up to 3 months. To thaw, let the brownies thaw in the refrigerator or bring them to room temperature until defrosted.
Recipe adapted from: Savory Experiments