Ingredients
Main Ingredients
- 1.5 cups shredded zucchini (do not peel or squeeze dry)
- 2 large eggs
- 0.5 cups melted unsalted butter (or coconut oil)
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 0.5 cups unsweetened cocoa powder
- 1 cup granulated sugar
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 0.5 cups semi-sweet chocolate chips optional
- 0.5 cups chopped walnuts or pecans optional
Optional Toppings
- 1 scoop vanilla ice cream optional
- 1 tablespoon chocolate sauce optional
- 1 cup fresh berries optional
- whipped cream optional
- 1 tablespoon powdered sugar optional
Method
Preparation
- Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking pan or line it with parchment paper.
- Shred the zucchini using the large holes of a box grater. Do not peel it and do not squeeze out the moisture.
- In a large bowl, whisk together the eggs, melted butter, and vanilla extract.
- Stir the shredded zucchini into the wet ingredients until evenly combined.
- Add the flour, cocoa powder, sugar, baking soda, and salt. Mix just until combined. The batter will seem thick at first but will loosen as the zucchini releases moisture.
- Fold in the chocolate chips or nuts if you’re using them.
- Spread the batter evenly into the prepared baking pan.
Baking
- Bake for 25–30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Allow the brownies to cool in the pan for at least 20 minutes before slicing.
Serving
- Serve as is or with your favorite toppings.
Nutrition
Serving: 1gCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 9gSaturated Fat: 5gSodium: 170mgFiber: 2gSugar: 15g
Notes
These brownies can be stored in an airtight container at room temperature for up to three days. For longer storage, refrigerate for about a week or freeze individual pieces wrapped in plastic wrap.
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