Zucchini Brownies
These fudgy Zucchini Brownies are a delicious, easy dessert perfect for busy weeknights, featuring rich cocoa flavor and optional chocolate chips.
Ingredients
Main Ingredients
- 1 cup grated zucchini Use fresh, firm zucchini.
- 1 cup all-purpose flour Can substitute with gluten-free flour.
- 1 cup cocoa powder Use unsweetened for the best flavor.
- 1 cup sugar Regular granulated sugar.
- 1/2 cup vegetable oil
- 1/4 cup almond milk Can substitute with regular or oat milk.
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda Ensure it’s fresh for proper rise.
- 1/2 teaspoon salt
- 1/2 cup chocolate chips Optional; save a few for topping.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease a baking pan.
- In a large bowl, combine the grated zucchini, sugar, and vegetable oil.
- Stir in the almond milk and vanilla extract until well blended.
- In another bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in chocolate chips if using.
- Pour the batter into the prepared pan and smooth the top.
Baking
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Let cool before cutting into squares and serving.
- Chilling the brownies for an hour makes them easier to cut and enhances the fudgy texture.
Notes
Store leftovers in an airtight container for up to three days. For longer storage, freeze them well-wrapped for up to three months.