Zucchini brownies
Zucchini brownies are soft, fudgy, and full of chocolate flavour. The shredded zucchini melts into the batter, creating a moist texture without being noticeable. They are a healthier alternative to classic brownies while still tasting decadent and satisfying.
Ingredients
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup vegetable oil or melted butter
- 1 cup sugar (or coconut sugar for healthier option)
- 2 teaspoons vanilla extract
- 2 cups shredded zucchini
- chocolate
Instructions
- Preheat oven to 350°F (175°C). Grease or line a baking pan.
- In a bowl, whisk flour, cocoa, baking soda, and salt.
- In another bowl, mix oil, sugar, and vanilla until smooth.
- Fold in shredded zucchini.
- Add dry ingredients to wet mixture and stir until combined.
- Spread batter into the pan and sprinkle chocolate chips on top.
- Bake for 30–35 minutes or until a toothpick comes out mostly clean.
- Cool before cutting into squares.
Notes
- Do not squeeze zucchini; its moisture keeps brownies fudgy.
- Use whole wheat flour for extra fiber.
- Replace half the oil with applesauce for lighter brownies.
- Dark chocolate chips intensify the flavor.
- Store brownies in the fridge for longer freshness.