Zucchini Brownies
If you’re looking for a way to sneak some veggies into your dessert, zucchini brownies are the perfect solution! These fudgy brownies not only satisfy your sweet tooth but also provide a moist texture thanks to the grated zucchini. You’ll be amazed at how deliciously rich they are while still being a healthier option. Perfect for a snack or dessert, these brownies are sure to impress both kids and adults alike.
Ingredients
– 1 cup grated zucchini
– 1/2 cup unsweetened cocoa powder
– 1 cup granulated sugar
– 1/2 cup vegetable oil
– 2 large eggs
– 1 teaspoon vanilla extract
– 1 cup all-purpose flour
– 1/2 teaspoon baking soda
– 1/4 teaspoon salt
– 1/2 cup chocolate chips (optional)
Servings and Cooking Time
This recipe makes 16 brownies. Preparation time is about 15 minutes, and cooking time is approximately 25-30 minutes.
Nutritional Value
Each serving (1 brownie) contains approximately 150 calories, 6g of fat, 23g of carbohydrates, 2g of protein, and 1g of fiber. This nutritional breakdown is based on the standard ingredients listed above.
Step-by-Step Cooking Process
1. Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking pan.
2. In a large bowl, mix the grated zucchini, sugar, and vegetable oil.
3. Add the eggs one at a time, mixing well after each addition.
4. Stir in the vanilla extract until combined.
5. In another bowl, whisk together the flour, cocoa powder, baking soda, and salt.
6. Gradually add the dry ingredients to the wet mixture, folding gently until just combined.
7. If desired, fold in the chocolate chips for extra richness.
8. Pour the batter into the prepared baking pan and spread evenly.
9. Bake in the preheated oven for 25-30 minutes, or until a toothpick comes out clean.
10. Allow to cool in the pan before cutting into squares and serving.
Alternative Ingredients
You can substitute granulated sugar with coconut sugar for a lower glycemic index option. For a gluten-free version, use almond flour or a gluten-free flour blend instead of all-purpose flour. Applesauce can also replace oil for a lighter version.
Serving and Pairings
These zucchini brownies are delightful on their own but can be served with a scoop of vanilla ice cream or a dollop of whipped cream. Pair them with fresh berries for a refreshing contrast that enhances the chocolatey goodness.
Storage and Reheating
Store leftover brownies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week or freeze for up to 3 months. To reheat, simply microwave for a few seconds until warm.
Cooking Mistakes
– Avoid overmixing the batter; it can lead to tough brownies.
– Make sure to squeeze excess moisture from the zucchini before adding it to the mix.
– Don’t skip the baking soda; it helps the brownies rise.
– Allow the brownies to cool completely before cutting for cleaner edges.
– Check for doneness early to prevent overbaking.
Helpful Tips
– Use dark cocoa powder for a richer flavor.
– Experiment with add-ins like nuts or dried fruit.
– Let the brownies sit for a day for enhanced flavor.
– Always measure zucchini after grating to ensure accuracy.
– For extra fudginess, reduce the flour slightly.
FAQs
Can I use frozen zucchini?
Yes, you can use frozen zucchini. Just thaw it and drain excess moisture before using.
Are these brownies gluten-free?
You can make them gluten-free by substituting all-purpose flour with a gluten-free blend.
How do I know when my brownies are done?
Insert a toothpick into the center; if it comes out with a few moist crumbs, they are done.
Can I make these brownies vegan?
Yes, substitute eggs with flax eggs and use a plant-based oil.
What can I add to enhance the flavor?
Consider adding vanilla extract, espresso powder, or spices like cinnamon for a flavor boost.
Conclusion
Zucchini brownies are a fantastic way to enjoy a sweet treat while sneaking in some veggies. With their rich chocolate flavor and moist texture, they’re sure to become a favorite in your dessert repertoire. Try this recipe today and indulge guilt-free!
Zucchini Brownies
Ingredients
- 1 cup grated zucchini
- 1/2 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup chocolate chips optional
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9x9-inch baking pan.
- In a large bowl, mix the grated zucchini, sugar, and vegetable oil.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract until combined.
- In another bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, folding gently until just combined.
- If desired, fold in the chocolate chips for extra richness.
- Pour the batter into the prepared baking pan and spread evenly.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick comes out clean.
- Allow to cool in the pan before cutting into squares and serving.
