These Zucchini Brownies are a delightful way to sneak in some extra vegetables while indulging in a rich, fudgy treat. The zucchini keeps the brownies moist and tender without imparting any strong vegetable flavor, making them perfect for those who may not be fans of the green veggie. These brownies are dense, chocolatey, and sure to satisfy any sweet tooth. Plus, they offer a slightly healthier twist on a classic dessert with the addition of zucchini. A great recipe for using up any surplus zucchini from the garden!
Ingredients:
- 1 ½ cups granulated sugar
- ½ cup vegetable oil
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 ½ tsp baking soda
- 1 tsp salt
- 2 cups finely shredded zucchini
- ½ cup semi-sweet chocolate chips (optional)
- ½ cup chopped nuts (optional)
Instructions:
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment paper.
- In a large bowl, mix together the sugar, oil, and vanilla extract until well combined.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until well combined. The batter will be dry and crumbly at this point, but don’t worry!
- Fold in the shredded zucchini. The moisture from the zucchini will help bring the batter together. Mix until the batter is smooth.
- If desired, fold in the chocolate chips and chopped nuts for extra texture and flavor.
- Pour the batter into the prepared baking pan and spread it evenly.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Let the brownies cool in the pan before slicing and serving.
Enjoy these zucchini brownies with a dusting of powdered sugar or a drizzle of chocolate sauce for an extra decadent treat!
