Irresistible Zucchini Brownies
Indulge Your Sweet Tooth with These Irresistible Zucchini Brownies!
Are you ready to take your brownie game to the next level? Say hello to zucchini brownies – the sneaky, veggie-packed treat that’s about to become your new obsession! These decadent delights are rich, fudgy, and oh-so-chocolatey, with a secret ingredient that adds moisture and a hint of healthiness. Get ready to dive into a pan of pure bliss!
Ingredients:
- 1 cup grated zucchini (about 1 medium zucchini)
- 1/2 cup unsweetened cocoa powder
- 1/2 cup melted butter or coconut oil
- 1 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup chocolate chips (optional, but highly recommended for extra indulgence!)
Instructions:
Preparation Time: 15 minutes
Baking Time: 25-30 minutes
Total Time: 40-45 minutes
1. Preheat and Prep
Preheat your oven to 350°F (175°C) and grease or line an 8×8 inch baking pan or bread loaf pan with parchment paper.
2. Grate the Zucchini
Using a box grater or food processor, grate the zucchini until you have about 1 cup’s worth. Then, using a clean kitchen towel or paper towels, squeeze out any excess moisture from the grated zucchini.
3. Mix the Wet Ingredients
In a large mixing bowl, combine the melted butter or coconut oil, granulated sugar, eggs, and vanilla extract. Mix until well combined and smooth.
4. Add the Dry Ingredients
Add the grated zucchini to the wet ingredients and mix until evenly distributed. Then, sift in the cocoa powder, all-purpose flour, baking powder, and salt. Mix until just combined, being careful not to overmix.
5. Fold in the Chocolate Chips (Optional)
For an extra chocolatey kick, fold in the chocolate chips until evenly distributed throughout the batter. This step is optional, but highly recommended for all you chocolate lovers out there!
6. Bake to Perfection
Pour the batter into the prepared baking pan and spread it out evenly with a spatula. Place the pan in the preheated oven and bake for 25-30 minutes, or until the edges are set and a toothpick inserted into the center comes out mostly clean with a few moist crumbs.
7. Cool and Cut
Once baked, remove the pan from the oven and let the brownies cool in the pan for at least 10 minutes. Then, using the parchment paper as handles, carefully lift the brownies out of the pan and transfer them to a wire rack to cool completely before cutting into squares.
8. Serve and Enjoy!
Once cooled, slice your zucchini brownies into squares and serve them up to eager taste testers. Enjoy them as is or with a scoop of vanilla ice cream for the ultimate indulgence!
Tips and Tricks:
- Make sure to properly drain the grated zucchini to prevent excess moisture in your brownies.
- If you’re feeling adventurous, try adding chopped nuts or dried fruit to the batter for extra texture and flavor.
- Store leftover brownies in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. They also freeze well for longer storage.
Serving Size: Makes about 16 brownies
Storage: Store leftovers in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week.
So there you have it – a deliciously decadent way to sneak some veggies into your dessert routine! Whip up a batch of these zucchini brownies and prepare to be amazed by how moist, chocolatey, and downright irresistible they are. Happy baking!
