Zucchini Brownies
Double chocolate zucchini brownies are deliciously decadent and so incredibly moist and a perfect way to use up all that abundance of zucchini from the garden.
Servings 12
Calories 300kcal
Ingredients
- 1/2 cup vegetable or canola oil
- 1 1/2 cups granulated sugar
- 1 tablespoon vanilla
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 3 cups shredded zucchini
- 1 1/4 cups chocolate chips divided
Instructions
- Preheat the oven to 350 degrees. Line a 9x13 baking pan with parchment paper or spray with cooking spray.
- Shred the zucchini using a cheese grater or food processor with the grater option into a bowl and set aside. (Do not drain)
- In a large bowl add the oil, sugar, and vanilla and mix with a wooden spoon until combined.
- In a small bowl add the flour, cocoa powder, baking soda, and salt mix until combined.
- Add the dry ingredients to the wet and use the wooden spoon to mix. The batter will be dry.
- Fold in the shredded zucchini and let rest for 10 minutes so the zucchini can release its liquid, then finish mixing the batter.
- Fold 1 cup of the chocolate chips into the batter. Spread batter into the prepared baking pan. Sprinkle the remaining chocolate chips on top.
- Bake for 25-35 minutes you know when they are done by inserting a toothpick into the center and it comes out clean.
Video
Notes
1. Use a cheese grater to shred your grated zucchini.
2. Don't squeeze or drain your zucchini.
3. The batter will seem dry, but the excess moisture from the zucchini will allow the batter to come together.
4. Store in an airtight container at room temperature for 4-5 days.
5. Freezing-you can wrap each brownie in plastic and place it into a freezer bag and freeze for 2 months.
Nutrition
Serving: 1brownie | Calories: 300kcal | Carbohydrates: 57g | Protein: 4g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Sodium: 341mg | Fiber: 3g | Sugar: 36g