Double chocolate zucchini brownies 

 

Ingredients:

• 1/2 cup unsalted butter
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup shredded zucchini (about 1 medium zucchini), excess moisture squeezed out
• 1/2 cup semisweet chocolate chips or chunks

Instructions:

Preheat the oven and prepare the pan:

1. Preheat your oven to 350°F (175°C). Grease and line an 8×8 inch baking pan with parchment paper, leaving some overhang for easy removal.

Melt the butter:

1. In a medium saucepan, melt the butter over low heat. Once melted, remove from heat and let it cool slightly.

Mix wet ingredients:

1. In a large mixing bowl, whisk together the melted butter and granulated sugar until well combined.
2. Add the eggs, one at a time, beating well after each addition.
3. Stir in the vanilla extract until smooth.

Combine dry ingredients:

1. In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt.

Mix batter:

1. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
2. Fold in the shredded zucchini until evenly distributed throughout the batter.
3. Gently fold in the chocolate chips or chunks.

Bake:

1. Pour the batter into the prepared baking pan, spreading it out evenly.
2. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).

Cool and serve:

1. Remove the brownies from the oven and let them cool in the pan for about 10-15 minutes.
2. Using the parchment paper overhang, lift the brownies out of the pan and transfer them to a wire rack to cool completely.
3. Once cooled, cut into squares and serve.
4. These double chocolate zucchini brownies are moist, fudgy, and rich in chocolate flavor. The addition of zucchini adds extra moisture and a hint of freshness, making them a perfect treat for any chocolate lover. Enjoy!