Description
Moist, rich, and secretly packed with veggies, these zucchini brownies are the perfect way to satisfy a chocolate craving while sneaking in something nutritious.
Ingredients
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated sugar
1/2 cup vegetable oil
2 teaspoons vanilla extract
2 cups shredded zucchini (excess moisture squeezed out)
1/2 cup chopped walnuts (optional)
1/2 cup chocolate chips (optional)
Instructions
Preheat the oven to 350°F (175°C) and grease or line a 9×13-inch baking dish.
In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
In a large bowl, mix sugar, vegetable oil, and vanilla extract until smooth.
Stir dry ingredients into wet mixture until just combined — batter will be thick.
Fold in shredded zucchini until evenly distributed.
Stir in walnuts and/or chocolate chips, if using.
Spread batter evenly into prepared pan.
Bake for 30–35 minutes, or until a toothpick comes out with moist crumbs.
Cool completely before slicing into squares.
Notes
No need to peel zucchini; the skin softens when baked.
Batter may seem dry until zucchini is added — that’s normal.
Add 1 tsp espresso powder for richer chocolate flavor.
Store in an airtight container for 3 days at room temp, 1 week refrigerated, or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
