Zucchini Brownies
You can see the zucchini, but you’ll only taste the chocolate in these fudgy zucchini brownies. They’re super moist, easy to make, and kid-approved at our house.
Equipment
- 1 square pan either 8 inches by 8 inches or 9 inches by 9 inches, a metal pan will give you better results than a glass pan.
- 1 parchment paper
- 1 Large Mixing Bowl
- 1 Measuring cups and spoons
- 1 Silicone spatula
- 1 Paper towels
Ingredients
- 2 large eggs
- 2/3 cup brown sugar
- 1/2 cup white sugar
- 1 teaspoon vanilla extract
- 1/2 cup butter usually 1 stick, melted
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- ½ teaspoon salt
- 1 medium zucchini shredded
- ¾ cup chocolate chips semi-sweet
Instructions
- Preheat the oven to 350 degrees. Line the square pan with parchment paper or grease the pan well.
- Crack the eggs into a large mixing bowl. Beat the eggs with a whisk or fork until the yolks break. Add sugar, brown sugar and vanilla to the bowl and mix well with a silicone spatula until combined. Pour the melted butter into the bowl with the wet ingredients and mix with a spatula until combined.2 large eggs, 2/3 cup brown sugar, 1/2 cup white sugar, 1 teaspoon vanilla extract, 1/2 cup butter
- Add flour, cocoa and salt to the wet ingredients and mix with a silicone spatula until well combined. Sprinkling the salt around the bowl will help it not to clump in one spot. Watch to make sure all of the flour and cocoa just dissolves into the wet ingredients, but don't overmix as it can give the brownies more of a cake like texture.1 cup all-purpose flour, 1/2 cup unsweetened cocoa powder, ½ teaspoon salt
- Blot the shredded zucchini well with a few paper towels. Add the zucchini and chocolate chips to the batter, then fold it in with a silicone spatula.1 medium zucchini, ¾ cup chocolate chips semi-sweet
- Pour the brownie batter into the pan. Use your spatula to spread the batter evenly in the pan.
- Bake brownies for about 30-35 minutes or until when you insert a toothpick in the center, the brownies are fudgy but not wet with batter. When you tip the pan a little, the center should not move a lot. Allow the brownies to cool in the pan for a while, then slice and enjoy! They are really fudgy and will slice easier once cool.
Notes
Want to double the recipe? Bake it in a 9x13 pan instead of a square pan. You’ll likely need to add 5–10 minutes to the baking time, just keep an eye on the center!
A metal pan will give you chewier edges and a crispier bite. A glass pan works too, but it takes longer to heat up, so the brownies may need extra time in the oven. To check if they’re done, gently insert a toothpick in the center. It should come out with moist crumbs but no wet batter.
Nutrition
Calories: 364kcal | Carbohydrates: 49g | Protein: 5g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 69mg | Sodium: 235mg | Potassium: 270mg | Fiber: 4g | Sugar: 33g | Vitamin A: 426IU | Vitamin C: 4mg | Calcium: 44mg | Iron: 3mg
Found on: onmykidsplate.com/zucchini-brownies/