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Fudgy Kid Friendly Zucchini Brownies

Rich, moist, fudgy chocolate brownies made with finely shredded zucchini for a kid-friendly treat.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 brownies
Course: Dessert
Cuisine: American
Calories: 255
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine salt
Wet Ingredients
  • 1/2 cup vegetable oil
  • 1/2 cup unsalted butter melted and slightly cooled
  • 1 cup granulated sugar
  • 1/2 cup light brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 1/2 cups zucchini finely shredded and lightly patted dry
Optional Mix-In
  • 1/2 cup mini chocolate chips optional

Equipment

  • 1 8-inch square baking pan lined with parchment paper
  • 2 mixing bowls
  • 1 whisk
  • 1 rubber spatula
  • 1 box grater for shredding zucchini

Method
 

  1. Preheat the oven to 350°F and line an 8-inch square baking pan with parchment paper.
  2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
  3. In a large bowl, whisk the vegetable oil, melted butter, granulated sugar, and brown sugar until glossy.
  4. Add the eggs and vanilla extract to the wet mixture and whisk until smooth.
  5. Stir in the shredded zucchini.
  6. Add the dry ingredients to the wet ingredients and fold gently just until combined. Fold in the mini chocolate chips if using.
  7. Spread the batter evenly into the prepared pan and smooth the top.
  8. Bake for 28 to 32 minutes, until the top is set and crackly and a toothpick inserted near the center comes out with moist crumbs.
  9. Cool completely in the pan before lifting out, slicing, and serving.

Notes

Finely shred the zucchini for the best texture. Lightly pat off excess surface moisture, but do not squeeze it completely dry. Do not overbake if you want a fudgy center. Cool fully before slicing for neat brownies.