Ingredients:

  • 1 cup (125g) all-purpose flour
  • 1/2 cup (45g) unsweetened cocoa powder
  • 1/2 tsp (3g) baking soda
  • 1/2 tsp (3g) baking powder
  • 1/4 tsp (1.5g) salt
  • 1 cup (200g) granulated sugar
  • 1/2 cup (120ml) vegetable oil
  • 1 large (50g) egg, room temperature
  • 1 tsp (5ml) vanilla extract
  • 1 1/2 cups (170g) grated zucchini

Instructions:

  1. Preheat your oven to 350°F (175°C) and line an 8x8 inch pan with parchment paper, leaving an overhang on the sides.
  2. Grate the zucchini using the medium holes of a box grater, keeping all the natural moisture.
  3. In a large bowl, whisk together the vegetable oil and granulated sugar until combined.
  4. Beat in the egg and vanilla extract until the mixture is glossy.
  5. Stir in the grated zucchini until evenly distributed.
  6. Sift the all-purpose flour, cocoa powder, baking soda, baking powder, and salt directly into the wet ingredients.
  7. Fold gently with a spatula just until no streaks of flour remain.
  8. Pour the batter into the prepared pan and smooth the top with a spatula.
  9. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
  10. Allow the brownies to cool completely in the pan before slicing to ensure the fudgy structure sets.