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Chocolate Zucchini Brownies


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  • Author: Clara Hastings
  • Total Time: 45 minutes
  • Yield: 12 servings 1x
  • Diet: Vegetarian

Description

Indulge in these delicious and healthy chocolate zucchini brownies that are rich in flavor and packed with hidden nutrients.


Ingredients

Scale
  • 2 cups of all-purpose flour
  • 1⁄2 cup of unsweetened cocoa powder
  • 1 1/2 teaspoons of baking soda
  • 1 teaspoon of salt
  • 1⁄2 cup of unsalted butter, melted
  • 1 1/2 cups of granulated sugar
  • 2 teaspoons of vanilla extract
  • 2 cups of finely shredded zucchini
  • 3⁄4 cup of chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
  2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt until well combined.
  3. In a large bowl, mix the melted butter, sugar, and vanilla extract until smooth and creamy.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. The batter will be thick.
  5. Gently fold in the shredded zucchini and chocolate chips until evenly distributed throughout the batter.
  6. Transfer the batter to the prepared baking dish, spreading it evenly with a spatula.
  7. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the brownies comes out clean.
  8. Remove from the oven and allow the brownies to cool in the pan on a wire rack before slicing and serving.

Notes

  • For a more intense chocolate flavor, use dark cocoa powder.
  • Store leftovers in an airtight container at room temperature for up to 3 days.
  • You can use gluten-free flour as a substitute for all-purpose flour if needed.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 brownie
  • Calories: 180
  • Sugar: 14g
  • Sodium: 150mg
  • Fat: 7g
  • Saturated Fat: 4g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 26g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 15mg