Description
These Zucchini Brownies are a delightful twist on classic brownies, incorporating shredded zucchini for added moisture and a subtle vegetable boost. Rich, fudgy, and topped with a creamy cocoa frosting, they offer a delicious treat that’s perfect for sharing or any occasion.
Ingredients
Scale
Brownie Batter
- 2 cups (248g) all-purpose flour
- ½ cup (40g) unsweetened cocoa powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- ½ cup (118g) vegetable oil
- 1 ½ cups (300g) granulated sugar
- 2 teaspoons vanilla extract
- 2 cups shredded zucchini (1 large or 2 small zucchinis)
- 3-5 tablespoons (15-75ml) water
- ½ cup chopped walnuts (optional)
Frosting
- 3 tablespoons (15g) unsweetened cocoa powder
- ¼ cup (59ml) unsalted butter, melted
- 2 cups powdered sugar
- ¼ cup (59ml) milk
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with foil and spray it with cooking spray to ensure easy removal of the brownies.
- Prepare the dry ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt until well combined. Set this mixture aside.
- Mix the wet ingredients: Using an electric mixer fitted with a paddle attachment, beat the vegetable oil, granulated sugar, and vanilla extract together until the mixture is smooth and well combined.
- Combine wet and dry ingredients and add zucchini: Gradually add the dry ingredient mixture to the wet ingredients, stirring until just combined. Fold in the shredded zucchini. Allow the batter to rest for a few minutes to let the zucchini’s moisture absorb into the batter.
- Adjust batter consistency: If the batter still appears too powdery after resting, add water one tablespoon at a time, incorporating thoroughly after each addition until the batter is thick but no longer powdery. You might find using your hands helpful to fully mix in the water. Fold in chopped walnuts if using.
- Transfer to the pan: Spread the thick brownie batter evenly into the prepared baking pan, smoothing out the top.
- Bake the brownies: Bake in the preheated oven for 25 to 30 minutes, or until the brownies spring back when gently pressed and a toothpick inserted near the center comes out with a few moist crumbs.
- Prepare the frosting: While the brownies bake, whisk together melted butter, cocoa powder, salt, and powdered sugar in a bowl. Gradually add milk and vanilla extract, whisking until the frosting is smooth and spreadable.
- Frost the brownies: Once the brownies are completely cooled, spread the cocoa frosting evenly over the top. Cut into squares and chill to allow the frosting to semi-set, creating a slightly hardened surface with a gooey underneath texture.
- Store properly: For best freshness, store the brownies in an airtight container. They are best enjoyed within 2 days at room temperature, or refrigerated if you want them to last an additional day.
Notes
- Using shredded zucchini adds moisture without a strong vegetable taste, making the brownies fudgy and delightful.
- Walnuts are optional but add a nice crunch and flavor contrast.
- Add water gradually to avoid making the batter too thin—it should remain thick for best results.
- Allow the brownies to cool completely before frosting to prevent melting and running of the frosting.
- Store refrigerated for longer freshness, but bring to room temperature before serving for a softer texture.
