Description
Discover the ultimate fudgiest zucchini brownies, a healthier twist on a classic dessert. These brownies are moist, rich, and a perfect way to sneak in some vegetables.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups grated zucchini, squeezed dry
- ½ cup vegetable oil
- ¼ cup milk
- 1 teaspoon vanilla extract
- ½ cup chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.
- In a separate bowl, mix together grated zucchini, vegetable oil, milk, and vanilla extract.
- Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
- Fold in the chocolate chips.
- Pour batter into the prepared baking pan and spread evenly.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
- Let cool in the pan before cutting into squares.
Notes
- Make sure to squeeze the grated zucchini well to remove excess moisture.
- Do not overbake the brownies to keep them fudgy.
- Store leftovers in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie