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Fudgy Sourdough Zucchini Brownies

Deliciously rich and fudgy brownies made with sourdough starter and zucchini, providing a unique flavor and moisture while sneaking in some nutrition.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 9 squares
Course: Baking, Dessert
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup adult sourdough starter Use day-old sourdough for richer flavor.
  • 1 cup grated zucchini About 1 medium zucchini, grated finely.
  • ½ cup vegetable oil
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
Dry Ingredients
  • ½ cup unsweetened cocoa powder
  • 1 cup all-purpose flour
  • ½ teaspoon baking soda
  • a pinch salt

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a 9x9-inch baking pan or line it with parchment paper.
  2. In a large bowl, combine the sourdough starter, grated zucchini, vegetable oil, sugar, eggs, and vanilla extract. Mix until well combined.
  3. In another bowl, whisk together the cocoa powder, all-purpose flour, baking soda, and salt.
  4. Gradually add the dry mixture into the wet mixture, stirring until just combined. Do not overmix!
Baking
  1. Pour the batter into your prepared baking pan and smooth out the top.
  2. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Cooling and Serving
  1. Allow the brownies to cool in the pan for about 10 minutes before transferring to a wire rack.
  2. Cut into squares and enjoy!

Notes

These brownies are delicious on their own, or you can serve them with whipped cream or vanilla ice cream. Experiment with add-ins like chocolate chips or nuts for added flavor. Store in an airtight container at room temperature for up to 3 days, refrigerated for up to a week, or freeze for up to 3 months.