Description
Decadent brownies made with shredded zucchini for a fudgy, rich texture without the guilt.
Ingredients
Scale
- 1½ cups shredded zucchini (do not peel or squeeze dry)
- 2 large eggs
- ½ cup melted unsalted butter (or coconut oil)
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 cup granulated sugar
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup semi-sweet chocolate chips
- ½ cup chopped walnuts or pecans
- Vanilla ice cream
- Chocolate sauce
- Fresh berries
- Whipped cream
- Powdered sugar
Instructions
- Preheat the oven to 350°F (175°C).
- Grease an 8×8-inch baking pan or line it with parchment paper.
- Shred the zucchini using the large holes of a box grater. Do not peel it and do not squeeze out the moisture.
- In a large bowl, whisk together the eggs, melted butter, and vanilla extract.
- Stir the shredded zucchini into the wet ingredients until evenly combined.
- Add the flour, cocoa powder, sugar, baking soda, and salt. Mix just until combined; the batter may seem thick at first.
- Fold in the chocolate chips or nuts if using.
- Spread the batter evenly into the prepared baking pan.
- Bake for 25–30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Allow the brownies to cool in the pan for at least 20 minutes before slicing.
- Serve as is or with your favorite toppings.
Notes
These brownies can be stored in an airtight container for up to a week or frozen for up to three months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 200
- Sugar: 15g
- Sodium: 90mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg