Fudgy Kid Friendly Zucchini Brownies
Rich, moist, kid-friendly chocolate brownies made with shredded zucchini for an extra fudgy texture.
Equipment
- 1 8x8-inch baking pan lined with parchment or greased
- 1 box grater for shredding zucchini
- 2 mixing bowls
- 1 Whisk
- 1 spatula for folding batter
Ingredients
Brownie Batter
- 1 cup zucchini finely shredded, lightly packed
- 1/2 cup unsalted butter melted
- 1 cup granulated sugar
- 1/2 cup light brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3/4 cup unsweetened cocoa powder
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 cup mini chocolate chips plus extra for topping
Instructions
- Preheat the oven to 350°F and grease or line an 8x8-inch baking pan with parchment paper.
- Finely shred the zucchini. If it is very wet, blot lightly with a paper towel but do not squeeze it dry.
- In a medium bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth and glossy.
- Add the eggs and vanilla extract and whisk until thick and fully combined.
- Stir in the cocoa powder until no dry streaks remain.
- Add the flour, salt, and baking powder and fold gently until almost combined.
- Fold in the shredded zucchini and mini chocolate chips until the batter is thick and evenly mixed.
- Spread the batter evenly into the prepared pan and top with a few extra mini chocolate chips.
- Bake for 28 to 32 minutes, until the top is set and crackly and a toothpick inserted near the center comes out with moist crumbs.
- Cool completely in the pan before slicing into 12 brownies.
Notes
Finely shred the zucchini so it blends into the brownies. Do not squeeze it completely dry or the texture may be less fudgy. For neat slices, cool fully before cutting.