1-Getting ready: Getting ready to bake these zucchini brownies is as easy as it gets, and you’ll have a warm treat in no time. Start by preheating your oven to 350°F and greasing a baking pan, then line it with parchment paper that extends up the sides for easy removal. This step sets the stage for a smooth baking process.

2-Blend ingredients: In a large bowl, blend the ½ cup vegetable oil, 1 ½ cups granulated sugar, and 1 tablespoon vanilla extract until the mixture is smooth and well combined. Next, add the 2 cups all-purpose flour, ½ cup cocoa powder, 1 ½ teaspoons baking soda, and 1 teaspoon kosher salt, mixing everything together until it forms a dry batter. At this point, fold in the 3 cups finely shredded zucchini by hand and let the batter rest for 5 minutes to let the moisture spread through.

3-Mix chocolate and bake: After resting, stir in the 1 ¼ cups semi-sweet chocolate chunks and mix again; if the batter still seems dry, rest and stir once more after another 5 minutes. Spread the batter evenly in the prepared pan and bake for 25-35 minutes, or until a toothpick inserted comes out with crumbs but no wet batter. For the best results, keep the zucchini undrained to maintain that essential moisture, resulting in brownies with a cake-like texture that’s perfect for vegan diets.

4-Cool and serve: Once baked, let the brownies cool in the pan before cutting. The total time is about 45 minutes, with 10 minutes for prep and 35 for cooking, yielding 12 servings. Baking with zucchini can add amazing texture, as you’ll discover with this easy recipe.