Rich, moist brownies with sour cream and zucchini — fudgy, tender, and surprisingly irresistible dessert.

Scale

2 cups grated zucchini (about 2 medium zucchinis)

1 cup granulated sugar

½ cup packed brown sugar

½ cup unsalted butter, melted

1 cup sour cream

2 large eggs

1 tsp vanilla extract

1½ cups all-purpose flour

½ tsp baking soda

½ tsp baking powder

½ tsp salt

Optional: ½ cup chopped nuts or chocolate chips

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1. Preheat oven to 350°F (175°C). Prepare an 8×8-inch baking pan with parchment or grease.

2. Grate the zucchini. If very wet, gently squeeze out a bit of excess moisture.

3. In a large bowl, combine melted butter, granulated sugar, and brown sugar. Beat in eggs, sour cream, and vanilla until smooth.

4. Fold in grated zucchini.

5. Whisk together flour, baking soda, baking powder, and salt in a separate bowl.

6. Add dry ingredients into the wet mixture, folding gently until just combined. Fold in nuts or chocolate chips if using.

7. Pour batter into prepared pan and bake for 30–35 minutes or until a toothpick comes out with moist crumbs.

8. Let cool in pan for 10 minutes, then transfer to a wire rack. Slice into 12 brownies.

Don’t overmix the batter — it helps keep them tender.

Use room temperature eggs for better blending.

Check doneness early — ovens vary!

Store in an airtight container to maintain moisture.

Wrap and freeze individual brownies for a quick snack later.