Zucchini Brownie

A delicious, decadent brownie with zucchini to make it moist and semi healthy!

Course Dessert, dessert for a crowd, healthy dessert

Cuisine American, dessert

Prep Time 20

Cook Time 30

Servings brownies

Calories 403kcal

Author Kathi & Rachel

1/2 cup oil (olive or vegetable)
1.5 cups white granulated sugar
2 tbsp vanilla extract
3/4 cup unsweetened cocoa powder
2 cups all purpose flour
1.5 tsp baking soda
1.5 tsp salt
3 cups grated zucchini (not strained to leave moisture in)
1 cup semisweet chocolate chips
.5 cup chocolate bar chunked up (optional for topping, dark chocolate is preferred)

Preheat oven to 350 degrees farenheit. Cover a 9x13 inch pan with butter, and lay parchment paper in 'T' shape covering entirety of pan (this will help remove the brownies once cooked). Spray parchment with nonstick spray.
In a large standmixer or bowl with handheld mixer, combine oil, sugar and vanilla. Mix on low just to combine.
Add flour, cocoa powder, baking soda and salt. Stir to combine, until crumb like texture is formed. Be cautious not to overmix.
Add zucchini to mixing bowl, folding in by hand. Allow to rest for 10 minutes. Once 10 minutes is up, stir with handmixer on low for 30 seconds. Batter should become more moist. If it still seems dry, allow batter to rest for another 5 minutes and stir again. Fold in chocolate chunks by hand.
Spread brownie mixture into pan and bake for 30-35 minutes, or until a toothpick inserted is removed without batter and only crumbs.
While brownies are cooling, spread chocolate bar on top.
Serve & enjoy!