Double Chocolate Zucchini Brownies
These Double Chocolate Zucchini Brownies are rich, fudgy, and secretly packed with veggies for an irresistible treat everyone will love!
Servings: 9 servings
Ingredients
- 1 cup grated zucchini squeeze out excess moisture for best texture
- 0.5 cup granulated sugar
- 0.5 cup brown sugar packed
- 0.5 cup vegetable oil or any neutral oil like canola
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 0.33 cup unsweetened cocoa powder
- 0.5 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 1 cup semi-sweet chocolate chips
Instructions
- Start by washing and finely grating 1 cup of zucchini. Place the grated zucchini in a clean kitchen towel or paper towels and gently squeeze out excess water. This step is crucial to avoid soggy brownies.
- In a large bowl, whisk together the granulated sugar, brown sugar, and vegetable oil until fully combined. Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, sift together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. This ensures even distribution and prevents lumps.
- Gradually add the dry ingredients into the wet mixture, folding gently until just combined. Avoid overmixing to keep brownies tender. Then fold in the grated zucchini and chocolate chips, distributing them evenly throughout the batter.
- Preheat your oven to 350°F (175°C). Line a 9x9 inch baking pan with parchment paper or grease it well. Transfer the brownie batter into the pan, spreading it evenly. Bake for 25-30 minutes or until a toothpick inserted near the center comes out with moist crumbs.
- Allow the brownies to cool completely in the pan on a wire rack. Once cooled, lift them out using the parchment paper edges and cut into squares. These brownies are perfect served with a glass of cold milk or a scoop of vanilla ice cream.
Equipment
- Grater
- Mixing bowls
- Measuring cups and spoons
- Spatula or wooden spoon
- 9x9 inch baking pan
- Parchment paper or non-stick spray
- Cooling rack
Notes
- Make sure to squeeze out excess water from the grated zucchini to avoid soggy brownies.
- Do not overmix the batter to keep the brownies tender and fudgy.
- Store brownies in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.
