Ingredients
Scale
- 2 cups (240g) all-purpose flour
- 1 tsp salt
- 1 tsp baking soda
- ½ cup (42g) natural unsweetened cocoa powder
- ½ cup (113g) unsalted butter
- ½ cup (3 oz) semi-sweet chocolate chips
- 1 ½ cups (297g) granulated sugar
- ½ cup (118ml) vegetable oil
- 1 large egg
- 1 tsp vanilla extract
- 2 cups (206g) shredded zucchini
- ⅓ cup (79ml) milk
- 5 tbsp natural unsweetened cocoa powder
- ½ cup (113g) unsalted butter
- 3 cups (341g) powdered sugar, sifted
- 2 tsp vanilla extract
- ½ tsp salt
Instructions
- Preheat the oven to 350ºF and lightly spray a 9×13-inch baking pan with nonstick spray or line it with parchment paper.
- In a medium bowl, whisk together the flour, salt, baking soda, and cocoa powder. Set the mixture aside.
- Melt the butter and chocolate chips in a saucepan over low heat, stirring until smooth, then remove from heat.
- Mix in the granulated sugar, vegetable oil, egg, and vanilla extract to the melted chocolate mixture, stirring until well combined.
- Add the dry ingredients to the wet mixture and stir until just combined, then fold in the shredded zucchini until evenly distributed.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 25–35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Let the brownies cool completely before frosting or slicing and serving.
Notes
Allow the brownies to cool completely before cutting to get clean edges.
These brownies can also be topped with a simple chocolate ganache for extra flavor.
Store leftovers in an airtight container to maintain freshness.
Nutrition
- Serving Size: 1 brownie
- Calories: 245
- Sugar: 22g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.