ZUCCHINI

BROWNIES

MOIST AND DELICIOUS

TWOSLEEVERS.COM

WHY YOU'LL LOVE THEM

If you're looking for the ultimate way to sneak veggies into dessert, you’re going to fall in love with these moist and fudgy Zucchini Brownies! They’re ultra-chocolatey, made with simple pantry staples, and you’d never guess there’s a whole zucchini packed into the batter. Perfectly gooey, rich, and irresistible, this is one brownie recipe you’ll make on repeat.

TWOSLEEVERS.COM

INGREDIENTS

Zucchini All-Purpose Flour Unsweetened Cocoa Powder Granulated Sugar Brown Sugar Baking Soda Salt Vegetable Oil Vanilla Extract Chocolate Chips

TWOSLEEVERS.COM

PREP THE ZUCCHINI

Grate the zucchini using a box grater. Don’t peel it. The green flecks disappear during baking. Lightly blot with a paper towel to remove excess moisture, but do not wring it dry. You want the natural moisture to help hydrate the batter.

TWOSLEEVERS.COM

MIX WET INGREDIENTS

In a large mixing bowl, whisk together the oil, sugars, and vanilla extract until smooth and well combined.

TWOSLEEVERS.COM

ADD DRY INGREDIENTS

Stir in the flour, cocoa powder, baking soda, and salt. The mixture may look dry at this point, but don’t worry! The zucchini will bring in the moisture.

TWOSLEEVERS.COM

FOLD IN ZUCCHINI

Add the grated zucchini and stir until a thick, rich batter forms. The moisture from the zucchini will loosen the mixture into a pourable consistency.

TWOSLEEVERS.COM

ADD CHOCOLATE CHIPS

Fold in the chocolate chips. This step is optional but highly recommended for next-level gooey brownies.

TWOSLEEVERS.COM

BAKE

Spread the batter into a greased or parchment-lined 8x8-inch baking pan. Bake at 350°F for 30–35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (but no wet batter).

TWOSLEEVERS.COM

COOL AND SLICE

Let the brownies cool completely in the pan before slicing. This allows them to set for clean cuts and maximum fudginess.

TWOSLEEVERS.COM