Zucchini Brownies: Sneak Veggies, Delight Tastebuds!
These rich, fudgy zucchini brownies are a clever way to sneak vegetables into your dessert while delivering decadent chocolate flavor. Moist, indulgent, and secretly packed with nutrients!
Equipment
- Mixing Bowls
- Whisk
- Spatula
- 8x8 inch baking pan
- Grater for zucchini
- Measuring cups and spoons
Ingredients
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- ½ tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, melted
- 1 cup granulated sugar
- ½ cup packed brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup grated zucchini, excess moisture squeezed out
- ½ cup chocolate chips (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour an 8x8 inch baking pan.
- In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt.
- In a large bowl, mix melted butter, granulated sugar, and brown sugar until well combined.
- Beat in eggs one at a time, then add vanilla extract.
- Gradually mix dry ingredients into wet mixture just until combined.
- Fold in grated zucchini and optional chocolate chips.
- Pour batter into prepared pan and spread evenly. Bake for 25–30 minutes or until toothpick comes out with moist crumbs.
- Cool brownies completely in the pan before cutting into squares.
Notes
Optional add-ins like chocolate chips, walnuts, or espresso powder can enhance the flavor. Be sure to squeeze out excess zucchini moisture for best results.