Ultra Fudgy Chocolate Zucchini Brownies
Indulge in these moist and chocolatey brownies made with grated zucchini, perfect for satisfying your sweet cravings while sneaking in some veggies.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1 cup unsweetened cocoa powder Adjust sweetness to preference
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup vegetable oil
- 1/4 cup applesauce Adds moisture and reduces fat
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Main Ingredients
- 1 cup grated zucchini Use fresh zucchini. Remove skin if tough.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking pan or line it with parchment paper.
- Grate the zucchini finely, and if it’s particularly watery, squeeze out excess moisture using a clean kitchen towel.
Mixing Batter
- In a large bowl, combine the vegetable oil, applesauce, granulated sugar, brown sugar, and eggs. Beat well until the mixture is smooth. Stir in the vanilla extract.
- In a separate bowl, sift together the flour, cocoa powder, baking soda, and salt. Gradually fold the dry mixture into the wet ingredients until just combined.
- Gently fold in the grated zucchini, ensuring it’s evenly distributed throughout the brownie batter.
Baking
- Transfer the brownie batter into the prepared baking pan, spreading it evenly with a spatula.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out mostly clean (with a few moist crumbs). Don’t overbake for that ultimate fudgy texture!
- Allow the brownies to cool in the pan for at least 10 minutes before transferring them to a wire rack. Once cooled, cut them into squares and serve!
Notes
Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. Reheat in the microwave for a few seconds before serving.