Here’s a super sneaky way to sneak in those greens while also enjoying a decadent, fudgy brownie!

If you’ve got too many zucchinis, this is one of my favorite ways to use them up in a fudgy, eggless, soft chocolatey brownie. 😍🤤

What you’ll need:

– 1 cup bread flour

– 1/3 cup cocoa powder (sweetened or unsweetened, per preference)

– 3/4 tsp baking soda

– 1/2 tsp salt

– 2/3 cup brown sugar

– 1/4 cup oil

– 1 tsp vanilla extract

– 1 cup grated zucchini. lightly packed

Steps:

Preheat your oven to 350ºF. Prep an 8×8 baking dish with parchment paper, cooking spray, or butter for an easy, non-stick removal.

In a medium bowl mix flour, cocoa powder, baking soda, and salt. Set aside.

In a medium-large bowl, mix sugar, oil, and vanilla extract until a thick paste forms.

Add dry ingredients to your wet ingredients and mix until well combined. Your batter may be slightly dry.

Add zucchini and stir. Your batter will thicken and be much more wet.

Pour into your prepared baking dish and bake for at least 20 minutes. After 20 minutes, monitor the brownies and remove from oven when a toothpick or skewer inserted in the center comes out slightly wet. If it comes out dry, you’ve over baked it. The brownies will continue to cook after removed from the oven, so don’t worry about the slightly wet middle. Make sure it doesn’t completely coat the toothpick, but the toothpick shouldn’t be dry, either.

Let cool for at least 5 minutes before removing from dish to cool on a wire cooling rack. Slice into 16 portions and enjoy!

Additions;

If you want to add chocolate chips, add 1/3 cup when mixing the zucchini into the bowl of batter.

Feel free to top with chocolate drizzle, frosting, or whatever your heart(and stomach) desires!