Description
Indulge in these incredibly rich and moist fudgy zucchini brownies. This recipe ingeniously hides grated zucchini within a deep, chocolatey batter, creating a melt-in-your-mouth texture that is completely irresistible. Perfect for using up summer garden harvests, these brownies are easy to make with simple pantry staples, ensuring professional bakery-style results that will leave everyone craving another bite.
Ingredients
1/2 cup vegetable or canola oil
1 cup granulated sugar
2 teaspoons pure vanilla extract
1 large egg
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon instant espresso powder
2/3 cup semisweet chocolate chips
2 cups grated zucchini
Instructions
Preheat your oven to 350 degrees Fahrenheit and grease a baking pan.
In a large bowl, whisk together the vegetable oil, sugar, vanilla extract, and egg until smooth.
In a separate bowl, combine the flour, cocoa powder, baking soda, salt, and espresso powder.
Gradually stir the dry ingredients into the wet mixture until just combined.
Fold in the grated zucchini and semisweet chocolate chips.
Spread the batter evenly into the prepared pan.
Bake for 25 minutes or until a toothpick inserted into the center comes out mostly clean.
Allow the brownies to cool completely before slicing to ensure the best texture.
Notes
Ensure you measure the zucchini after it has been grated for accuracy. Do not peel the zucchini as the green skin disappears entirely in the finished bake. Store in an airtight container at room temperature for up to three days or refrigerate for longer freshness.
- Prep Time: 15
- Cook Time: 25
- Category: Desserts & Sweets
- Method: Baking
- Cuisine: American