Description
These Kid-Friendly Zucchini Brownie Bites are a perfect way to sneak vegetables into a delicious treat. They are quick to make and appeal to picky eaters, making mealtime less stressful for busy parents.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup granulated sugar
- ½ cup packed brown sugar
- ½ cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups grated zucchini (about 1 medium zucchini), squeezed dry
- ½ cup chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C). Line a mini muffin tin with paper liners or grease it well.
- In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- In a separate bowl, whisk together the granulated sugar, brown sugar, melted butter, eggs, and vanilla extract until smooth.
- Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
- Gently fold in the grated zucchini and chocolate chips (if using).
- Spoon the batter into the prepared mini muffin tin, filling each cup about two-thirds full.
- Bake for 12-15 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
- Let the brownie bites cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Squeezing the excess water from the zucchini is key for the right brownie texture.
- These brownie bites are perfect for lunchboxes or after-school snacks.
- Store leftover brownie bites in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 mini brownie bites
- Calories: 150
- Sugar: 18g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg