Zucchini Brownies
These fudgy and moist Zucchini Brownies combine rich chocolate flavor with hidden health benefits, making them a perfect guilt-free dessert.
Ingredients
For the Brownies
- 1 cup grated zucchini Use fresh zucchini for best results.
- 1 cup all-purpose flour Can substitute with whole wheat or gluten-free flour.
- 1/2 cup unsweetened cocoa powder Provides rich chocolate flavor.
- 1/2 cup sugar Use alternatives like coconut sugar for a lower-calorie option.
- 1/4 cup vegetable oil Can be replaced with applesauce to reduce fat.
- 1/4 cup almond milk Any dairy or plant-based milk works.
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup vegan chocolate chips Optional for added texture.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a baking pan.
- In a large bowl, combine the grated zucchini, sugar, vegetable oil, almond milk, and vanilla extract. Mix well until all ingredients are smoothly combined.
- In another bowl, sift together the flour, cocoa powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. If using, fold in the vegan chocolate chips.
- Pour the batter into the prepared pan and spread it evenly.
Baking
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Let the brownies cool in the pan for about 10 minutes before slicing into squares and serving.
Notes
For an extra indulgent dessert, serve warm with a scoop of vanilla ice cream. Brownies can be made ahead of time and stored in the fridge for up to a week.