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Zucchini Brownies

Indulge in these rich, fudgy zucchini brownies that combine the sweetness of dessert with a sneaky serving of vegetables, perfect for satisfying your sweet tooth healthfully.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 16 brownies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Brownie Ingredients
  • 1 cup grated zucchini Choose firm, unblemished zucchini for the best texture.
  • 1 cup all-purpose flour Can substitute with gluten-free flour for a gluten-free version.
  • 1 cup cocoa powder Opt for Dutch-processed cocoa for a richer flavor.
  • 1/2 cup sugar Can substitute with monk fruit sweetener for lower calories.
  • 1/2 cup maple syrup Enhances natural sweetness.
  • 1/4 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup chocolate chips (optional) Fold in for extra chocolate indulgence.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and prepare an 8x8 inch baking pan by greasing or lining it.
  2. In a mixing bowl, combine the grated zucchini, sugar, maple syrup, vegetable oil, and vanilla extract. Mix well until thoroughly combined.
  3. In another bowl, whisk together the flour, cocoa powder, baking soda, and salt until blended.
  4. Slowly add the dry ingredients to the wet mixture, mixing until just combined. If desired, fold in the chocolate chips.
  5. Pour the batter into the prepared baking pan, smoothing the top.
  6. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
  7. Let the brownies cool in the pan. Cut into squares and enjoy!

Notes

For serving, dust with powdered sugar or serve with vanilla ice cream. These brownies can last up to a week when stored in an airtight container at room temperature.