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Zucchini Brownies Recipe

Moist Zucchini Brownies Recipe: A Sneaky Sweet Delight

Enjoy this Zucchini Brownies Recipe that combines delicious chocolate flavor with hidden veggies for a moist and fudgy treat.
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Prep Time 15 minutes
Cook Time 40 minutes
Cooling Time 20 minutes
Total Time 1 hour 15 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Base Ingredients
  • 1 cup unsalted butter Substitute with coconut oil for a dairy-free version.
  • 2 cups semisweet chocolate chips Dark chocolate for less sweetness.
  • 2 large eggs No direct substitutes, consider flax eggs for vegan.
  • 1 cup granulated sugar Brown sugar enhances flavor depth.
  • 1/2 cup light olive oil or vegetable oil Any neutral oil can work.
  • 2 teaspoons vanilla extract Almond extract offers a delightful twist.
Dry Ingredients
  • 1 cup all-purpose flour Switch to gluten-free flour as needed.
  • 1/2 cup unsweetened cocoa powder Avoid sweetened types.
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon fine sea salt Substitute regular salt, reducing amount slightly.
Star Ingredient
  • 1 cup shredded zucchini Don’t drain for best moisture.

Equipment

  • 9x13 metal pan
  • medium saucepan
  • mixing bowls
  • Whisk
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a 9×13 metal pan with butter and parchment paper.
  2. Melt 2 cups of semisweet chocolate chips and 1 cup unsalted butter over medium-low heat, whisking until smooth. Cool for 15 minutes.
  3. Sift together 1 cup all-purpose flour, 1/2 cup cocoa powder, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt in a separate bowl.
  4. Combine 2 large eggs, 1 cup granulated sugar, 1/2 cup olive oil, and 2 teaspoons vanilla extract in a large bowl, whisking until smooth.
  5. Mix the cooled chocolate into the egg mixture until fully combined.
  6. Gently fold the dry ingredients into the wet mixture until just incorporated, then fold in 1 cup shredded zucchini.
  7. Pour the batter into the prepared pan and sprinkle with remaining chocolate chips.
  8. Bake for 35 to 40 minutes, checking with a toothpick for doneness.
  9. Cool in the pan for at least 20 minutes before lifting out and cutting into squares.

Nutrition

Serving: 1sliceCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 150mgPotassium: 150mgFiber: 2gSugar: 15gVitamin A: 100IUVitamin C: 2mgCalcium: 20mgIron: 1mg

Notes

Allow brownies to cool completely before slicing for clean cuts. Store in an airtight container at room temperature for up to 1 week.

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