Zucchini Brownies
Grated zucchini is the secret ingredient to incredibly rich ooey gooey chocolate brownies! Who knew?!
Print
Pin
Servings: 16
Calories: 150kcal
Ingredients
- ¼ cup unsalted butter softened
- 1 ¼ cup granulated sugar
- 2 beaten eggs
- 1- teaspoon pure vanilla extract
- 1 cup finely grated zucchini water squeezed out
- ½ cup cocoa powder
- ¾ cup white whole-wheat flour
- ¼ teaspoon salt
- ½ teaspoon baking powder
- ¼ cup semi-sweet chocolate chips
Instructions
- Preheat oven to 350 degrees.
- In a medium to large mixing bowl mix together the sugar and butter until combined. Mix in the eggs until mixture is creamy and blended.
- Stir in the vanilla and zucchini.
- On top of the wet ingredients place the cocoa powder, flour, salt, and baking powder. Stir until all the ingredients are combined and batter is rich and chocolately.
- Slowly stir in the chocolate chips.
- Pour into a 9-inch baking pan and bake for 23 - 25 minutes or until you can insert a toothpick and crumbs stick to it. You don't want to overcook the brownies or they will be dry. My brownies cook perfect at 24 minutes but it depends on your oven.
- Take out of the oven and let sit for 1/2 hour to 1-hour. Cut into 16 squares and enjoy.
Notes
sugar: 21 grams.
Make-ahead instructions
These brownies can be made ahead of time and kept in the refrigerator up to 5 - 7 days and frozen up to 3 months. I recommend freezing into portions so you can grab a little treat when you want.
Nutrition
Serving: 1g | Calories: 150kcal | Carbohydrates: 27g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Fiber: 2g