Instructions
Step 1: Preheat your oven to 350°F (175°C). Grease or line an 8×8-inch baking pan with parchment paper.
Step 2: In a large bowl, mix together the vegetable oil, granulated sugar, brown sugar, and vanilla extract until well combined.
Step 3: Stir in the shredded zucchini.
Step 4: In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
Step 5: Gradually fold the dry ingredients into the wet mixture until just combined. Do not overmix.
Step 6: Fold in the chocolate chips.
Step 7: Pour the batter into the prepared baking pan and spread it evenly. Sprinkle extra chocolate chips on top.
Step 8: Bake for 30-35 minutes, or until a toothpick inserted in the center comes out with moist crumbs (not wet batter).
Step 9: Let the brownies cool completely in the pan before cutting into squares.
Storage Information
Store these zucchini brownies in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. They can also be frozen for up to 2 months—just wrap them individually and place in a freezer-safe container.
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