Description
Deliciously moist and chocolatey zucchini brownies that perfectly balance rich cocoa and subtle vegetable sweetness. These fudgy brownies incorporate shredded zucchini to add moisture and nutrition without compromising on flavor, making them an irresistible treat for any chocolate lover.
Ingredients
Scale
Wet Ingredients
- ½ cup (112 g) vegetable oil
- 1 ½ cups (300 g) granulated sugar
- 1 tablespoon vanilla extract
Dry Ingredients
- 2 cups (256 g) all-purpose flour
- ½ cup (64 g) unsweetened cocoa powder
- 1 ½ teaspoon baking soda
- 1 teaspoon kosher salt
Others
- 3 cups finely shredded zucchini (DO NOT DRAIN)
- 1 ¼ cups semi-sweet chocolate chunks
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (177°C). Grease a 9×13-inch baking pan with butter or baking spray and line it with parchment paper, ensuring the paper extends up the sides for easy removal of the brownies.
- Mix Wet Ingredients: In a large bowl, combine the vegetable oil, granulated sugar, and vanilla extract. Stir thoroughly until fully incorporated to create a smooth base.
- Add Dry Ingredients: Add the all-purpose flour, unsweetened cocoa powder, baking soda, and kosher salt to the wet mixture. Mix until just combined. The batter will appear very dry at this stage.
- Fold in Zucchini: Gently fold the finely shredded, undrained zucchini into the batter by hand. Let the batter rest for 5 minutes. This rest time allows the zucchini moisture to hydrate the dry ingredients.
- Add Chocolate Chunks and Stir: Stir in the semi-sweet chocolate chunks until evenly distributed. After adding the chocolate, the batter should become more wet. If it still seems dry, allow it to rest for another 5 minutes and then stir again.
- Bake: Spread the brownie batter evenly into the prepared pan. Bake in the preheated oven for 25 to 35 minutes. The brownies are done when a toothpick inserted into the center comes out with just moist crumbs and no wet batter.
Notes
- Do not drain the shredded zucchini, as the moisture is essential for the brownie texture.
- Allowing the batter to rest after adding zucchini and chocolate chunks helps hydrate the dry ingredients and improves the batter consistency.
- For best results, line the baking pan with parchment paper that extends up the sides for easy brownie removal.
- Check the brownies starting at 25 minutes to prevent overbaking and maintain fudgy texture.
Nutrition
- Serving Size: 1 brownie (approx. 1/12 of pan)
- Calories: 280
- Sugar: 25g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 3.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
