Fudgy Zucchini Brownies
Ooey-gooey and super fudgy, these zucchini brownies are a healthier alternative to typical brownies--but you'd never know it from the way they taste!
Equipment
- 1 Stand Mixer (KitchenAid or other stand mixer, or, you may substitute a handheld mixer)
Ingredients
- 1 c zucchini finely grated
- 1/3 c semi-sweet or dark chocolate chips
- 2 eggs beaten
- 1/4 c unsalted butter softened
- 1 c granulated sugar
- 1 tsp pure vanilla extract
- 1/2 c cocoa powder
- 3/4 c white or whole wheat flour
- 1/4 tsp salt
- 1/2 tsp baking powder
Instructions
- Finely grate or shred the zucchini, using a sharp knife, vegetable peeler, cheese grater, or slicer/shredder attachment on your KitchenAid. Place the shredded zucchini in a strainer and, using paper towels or a clean, absorbent cloth, gently squeeze as much moisture out of the zucchini as you can. Allow to rest on paper towels to continue to soak any excess water.
- Preheat oven to 350℉.
- Using a mixer, cream together the sugar and butter. Mix in the eggs until the mixture is completely blended and has a creamy consistency.
- Then, stir in the vanilla and grated zucchini.
- Turn off the mixer for the time being and add all of the dry ingredients on top of the zucchini mixture: the cocoa powder, flour, salt, and baking powder. Gently beat on low speed, or stir by hand, until all ingredients are fully-incorporated. The batter should appear to be rich and chocolatey.
- Gently fold the chocolate chips into the batter.
- Pour the brownie mix into a 9" baking pan and bake at 350℉ for 20-25 minutes.
- Important Note: Do not over-bake! The batter may be somewhat wet in the middle when done, as these brownies have a very fudgy consistency (hence, the name). However, the brownies are done when the edges are firm and begin to pull away from the pan.
- Remove from oven and allow to cool on wire rack for at least 30 minutes prior to cutting and serving. Store leftovers (if there are any) in the fridge.