Description
Rich, chocolatey brownies with hidden vegetables that nobody will ever detect.
Ingredients
- 2 medium zucchini, finely grated (about 2 cups)
- 3/4 cup vegetable oil
- 1 cup granulated sugar
- 1 1/2 teaspoons vanilla extract
- 1 3/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 3/4 cup vegan chocolate chips
- 1/2 cup chopped walnuts (optional)
Instructions
- Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.
- In a large bowl, whisk together oil, sugar, and vanilla until sandy and combined.
- Add flour, cocoa powder, baking powder, baking soda, and salt. Stir until just combined.
- Gently fold in grated zucchini by hand. Let mixture rest for 8 minutes.
- Fold in chocolate chips and nuts if using.
- Pour batter into prepared pan and spread evenly.
- Bake for 28-32 minutes until edges are set but center still jiggles slightly.
- Cool completely before cutting into squares.
Notes
- Don’t drain the grated zucchini – the moisture creates the perfect fudgy texture
- Avoid overbaking for the best results
- Store covered at room temperature for up to 4 days
- Prep Time: 15 minutes
- Cook Time: 30 minutes