Zucchini Brownies
Zucchini Brownies are rich, chocolatey brownies with a soft, fudgy texture and a hidden boost from shredded zucchini.
Ingredients
- ½ cup butter
- ½ cup semi-sweet chocolate chips
- ½ cup maple syrup
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup oat flour
- ½ cup cocoa powder
- 1 cup shredded zucchini
Instructions
- Preheat the oven to 350°F. Line an 8x8 baking dish with parchment paper.
- Melt the butter and semi-sweet chocolate chips together in a medium saucepan over low heat, stirring often until smooth.
- Remove the pan from the heat and let the chocolate mixture cool slightly.
- Whisk the maple syrup, eggs, and vanilla extract directly into the saucepan until smooth.
- Add the oat flour and cocoa powder, then stir until just combined.
- Fold in the shredded zucchini.
- Pour the batter into the prepared baking dish and spread it evenly.
- Bake for 25-30 minutes, or until the edges are set and the center no longer jiggles.
- Let the brownies cool completely before slicing.
Nutrition
Notes
- Do not drain the zucchini: The moisture from the shredded zucchini helps keep the brownies soft and fudgy.
- Let the chocolate mixture cool slightly: Give the melted butter and chocolate a few minutes to cool before whisking in the eggs so they do not scramble.
- Stir just until combined: Once the oat flour and cocoa powder are added, mix only until the batter comes together.
- Use certified gluten-free oat flour if needed: Oats can be cross-contaminated with wheat, so certified gluten-free oat flour is best for a fully gluten-free brownie.
- Cool completely before slicing: The brownies need time to set after baking so they hold together and slice cleanly.
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