Zucchini Brownies
These fudgy zucchini brownies are rich, moist, and chocolatey — with a sneaky serving of vegetables! Zucchini melts into the batter, creating an ultra-moist crumb with no veggie taste, just decadent flavor.
Equipment
- 9x13 baking pan
- Mixing Bowls
- Measuring cups and spoons
- grater or food processor for zucchini
- cheesecloth or towel to squeeze zucchini
- Spatula
Ingredients
- 1 cup unsalted butter, melted
- 2 cups granulated sugar
- 1 cup unsweetened cocoa powder
- 1 tsp salt
- 1 tsp baking powder
- 1 tsp vanilla extract
- 4 large eggs
- 1 cup all-purpose flour
- 2 cups grated zucchini, moisture squeezed out
- 1 cup chocolate chips (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, combine melted butter, sugar, cocoa powder, salt, baking powder, and vanilla. Mix well.
- Add eggs one at a time, mixing well after each addition.
- Gradually add flour and mix until just combined. Do not overmix.
- Stir in grated zucchini and chocolate chips (if using).
- Pour batter into prepared pan and spread evenly.
- Bake 25–30 minutes, or until a toothpick inserted comes out with moist crumbs.
- Cool completely in pan before cutting into squares.
Notes
Be sure to squeeze excess moisture from the grated zucchini. For fudgier results, slightly underbake. Store in an airtight container at room temp for 3 days or refrigerate for a week. Optional: Add chocolate chips or swirl in Nutella for variation.