Description
Ultra-moist zucchini brownies baked in a 9×13 pan with optional chocolate frosting. No one will guess the veggie! Storage & freezing tips included.
Ingredients
- 1/2 cup vegetable oil
- 1 cup sugar
- 1/4 cup light brown sugar, packed
- 2 teaspoons vanilla extract
- 1 egg
- 2 cups flour
- 1/2 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon fine sea salt
- 1 cup semi-sweet chocolate chips
- 2 cups zucchini, finely shredded (do not squeeze out moisture)
Instructions
1. Preheat the oven to 350°F and spray a 9 x 13 inch pan with nonstick cooking spray or line with parchment paper. Set aside.
2. In the bowl of a stand mixer fitted with a paddle attachment or a large mixing bowl using an electric hand mixer, whisk together the vegetable oil, sugar, brown sugar, vanilla extract, and egg until combined.
3. Sift or whisk together the flour, cocoa powder, baking powder, and sea salt. Slowly add to the wet mixture, then stir in the chocolate chips and zucchini by hand.
4. Spread evenly into the prepared baking pan.
5. Bake for 20–25 minutes, or until it passes the toothpick test. Remove and allow to cool fully before slicing.
Notes
Store brownies in the refrigerator in an airtight container or resealable bag for up to 1 week. You can also wrap them individually in aluminum foil.
Freeze brownies for up to 3 months in a freezer bag, freezer-safe container, plastic wrap, or in a single layer for best results.
Nutrition
- Serving Size: 1 brownie
- Calories: 206
- Sugar: 16 g
- Sodium: 67 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 1 g
- Carbohydrates: 29 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 9 mg