Description
Indulge in our delectable Moist Zucchini Brownies recipe! Learn how to make these irresistible chocolate treats with a hidden veggie twist. Click for the full recipe.
Ingredients
- – 1/2 cup (112 g) vegetable oil
- – 1 1/2 cups (300 g) granulated sugar
- – 1 tablespoon (15 ml) vanilla extract
- – 2 cups (256 g) all-purpose flour
- – 1/2 cup (64 g) unsweetened cocoa powder
- – 1 1/2 teaspoon (8 ml) baking soda
- – 1 teaspoon (5 ml) kosher salt
- – 3 cups (720 ml) finely shredded zucchini DO NOT DRAIN
- – 1 1/4 cups (300 ml) semi-sweet chocolate chunks
Instructions
- Set your oven to 350°F and get a 9×13 baking dish ready by greasing it with butter or a baking spray, then line it with parchment paper, allowing the paper to extend up the sides for easy lifting later.
- In a large mixing bowl, blend the oil, sugar, and vanilla thoroughly until well mixed.
- Incorporate the flour, cocoa, baking soda, and salt into the mixture. Stir until everything is just combined; the mixture will be quite dry.
- Gently fold in the shredded zucchini using your hands and let the mixture sit for about 5 minutes.
- Mix in the chocolate chunks and stir once more. The batter should now appear more moist. If it still seems too dry, let it sit for an additional 5 minutes and stir again.
- Pour the brownie batter into the prepared baking dish and place it in the oven for 25 to 35 minutes. The brownies are ready when a toothpick inserted into the center comes out with moist crumbs attached, but no wet batter.
Notes
- Thoroughly blend the oil, sugar, and vanilla for a smooth mixture.
- Maintain the moisture by not draining the shredded zucchini.
- Let the batter sit after adding zucchini for better absorption.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 300
- Fat: 15g
- Protein: 5g
Keywords: zucchini brownies, chocolate chunks, moist brownies, easy recipe, gluten-free option
