Description
Deliciously fudgy brownies that incorporate shredded zucchini for added moisture and nutrition, making them a guilt-free treat.
Ingredients
Scale
- 1½ cups shredded zucchini (do not peel or squeeze dry)
- 2 large eggs
- ½ cup melted unsalted butter (or coconut oil)
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 cup granulated sugar
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup semi-sweet chocolate chips
- ½ cup chopped walnuts or pecans
- Vanilla ice cream
- Chocolate sauce
- Fresh berries
- Whipped cream
- Powdered sugar
Instructions
- Preheat the oven to 350°F (175°C). Grease an 8×8-inch baking pan or line it with parchment paper.
- Shred the zucchini using the large holes of a box grater. Do not peel it and do not squeeze out the moisture.
- Whisk together the eggs, melted butter, and vanilla extract in a large bowl.
- Stir the shredded zucchini into the wet ingredients until evenly combined.
- Add the flour, cocoa powder, sugar, baking soda, and salt. Mix just until combined. The batter will seem thick at first but will loosen as the zucchini releases moisture.
- Fold in the chocolate chips or nuts if using.
- Spread the batter evenly into the prepared baking pan.
- Bake for 25–30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Allow the brownies to cool in the pan for at least 20 minutes before slicing.
- Serve as is or with your favorite toppings.
Notes
For a healthier option, try using sugar substitutes like stevia or monk fruit.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 200
- Sugar: 15g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg