Ingredients
Scale
- 1 medium zucchini, finely grated (about 1 to 1½ cups, not squeezed)
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup granulated sugar
- ½ cup packed brown sugar
- ½ cup vegetable oil (or coconut oil)
- 1 teaspoon vanilla extract
- Optional: ½ cup chocolate chips or chopped nuts
Instructions
- Preheat oven to 350°F (175°C). Grease or line an 8×8-inch pan.
- In a medium bowl, whisk flour, cocoa powder, baking soda, and salt.
- In a large bowl, mix oil, granulated sugar, brown sugar, and vanilla until smooth.
- Add dry ingredients to wet ingredients and stir until just combined.
- Fold in grated zucchini and any optional mix-ins.
- Spread batter evenly in the pan.
- Bake for 30–35 minutes, or until a toothpick comes out with moist crumbs.
- Let cool before slicing for best texture.
Notes
- Don’t squeeze the zucchini—it adds natural moisture.
- For extra fudginess, add chocolate chips or ¼ cup melted chocolate.
- Best enjoyed after cooling, or even the next day for enhanced flavor.
- Prep Time: 15 minutes
- Cook Time: 30–35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 16
- Calories: 180
- Sugar: 14g
- Sodium: 85mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg