Ingredients
Scale
- 1/2 cup vegetable oil (or melted unsalted butter)
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg, room temperature
- 1/2 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1.5 cups finely shredded zucchini (squeezed of excess moisture)
- 1/2 cup semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking pan with butter or non-stick spray, or line it with parchment paper leaving an overhang for easy removal.
- In a large mixing bowl, combine the vegetable oil, granulated sugar, and vanilla extract. Whisk in the egg until the mixture is smooth and well-combined.
- In a separate small bowl or directly into the wet ingredients, whisk together the flour, cocoa powder, baking soda, and salt. Ensure there are no large cocoa lumps before stirring into the wet mixture.
- Gently fold in the shredded and squeezed zucchini along with the chocolate chips using a spatula. Mix just until everything is evenly distributed; do not overmix.
- Pour the batter into the prepared baking pan and spread it evenly. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs attached.
- Remove the pan from the oven and let the brownies cool completely on a wire rack. This is crucial as the brownies set while cooling. Slice into 16 squares once cool.
- Cook Time: 45 minutes
- Diet: Vegetarian