Description
Delicious Homemade Zucchini Brownies are a moist and rich chocolate treat that incorporate finely grated zucchini for added moisture and subtle sweetness. These brownies offer a perfect balance of cocoa flavor and sweetness enhanced by both granulated and brown sugars, with an optional crunch from walnuts or chocolate chips.
Ingredients
Scale
Main Ingredients
- 1 cup Zucchini, finely grated
- 1/2 cup Cocoa Powder, unsweetened
- 1 cup All-Purpose Flour
- 1 cup Granulated Sugar
- 1/2 cup Brown Sugar
- 2 large Eggs
- 1/2 cup Vegetable Oil
- 1 teaspoon Vanilla Extract
- 1 pinch Salt
- 1/2 cup Walnuts or Chocolate Chips (optional)
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) to prepare for baking the brownies.
- Prepare the baking pan: Grease a 9×9 inch baking pan or line it with parchment paper to prevent sticking.
- Mix sugars and oil: In a large mixing bowl, combine granulated sugar, brown sugar, and vegetable oil. Whisk until smooth and well blended.
- Add eggs: Add eggs one at a time to the sugar and oil mixture, whisking thoroughly after each addition to ensure they are fully incorporated.
- Add zucchini and vanilla: Stir in the finely grated zucchini and vanilla extract into the wet mixture until fully combined, adding moisture and flavor.
- Combine dry ingredients: In a separate bowl, sift together the all-purpose flour, unsweetened cocoa powder, and salt to ensure even distribution and avoid lumps.
- Fold dry into wet mixture: Gradually fold the dry ingredients into the wet ingredients until just combined, being careful not to overmix to keep the brownies tender.
- Add optional mix-ins: If desired, fold in walnuts or chocolate chips for additional texture and flavor.
- Pour batter: Pour the batter into the prepared baking pan and smooth the top evenly.
- Bake: Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Cool: Allow the brownies to cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely before cutting.
- Serve: Slice into 12 squares and serve.
Notes
- Grate the zucchini finely and squeeze out excess moisture if your zucchini is very watery to avoid soggy brownies.
- You can substitute walnuts with other nuts or omit them for a nut-free version.
- Ensure not to overbake to keep brownies moist and fudgy.
- If you prefer sweeter brownies, you can increase the sugar by up to 1/4 cup total.
- Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
