Description
Indulge in these decadent Zucchini Brownies for a deliciously moist and fudgy treat that sneaks in some veggies for added nutrition. Topped with a rich chocolate frosting, these brownies are sure to satisfy any sweet tooth.
Ingredients
Scale
Brownies:
- 1/2 cup vegetable oil
- 1 1/2 cups granulated sugar
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 cups finely shredded zucchini
- 1/2 cup chopped walnuts or chocolate chips (optional)
Frosting:
- 1/4 cup unsalted butter
- 1/4 cup milk
- 1/4 cup unsweetened cocoa powder
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven: Preheat the oven to 350°F and grease a 9×13-inch baking dish.
- Mix wet ingredients: In a large bowl, combine oil, sugar, and vanilla.
- Combine dry ingredients: Sift together flour, cocoa powder, baking soda, and salt in another bowl.
- Mix batter: Add dry ingredients to wet mixture and stir until crumbly. Fold in zucchini and nuts/chocolate chips if using.
- Bake: Spread batter in the pan and bake for 30–35 minutes.
- Make frosting: Melt butter, milk, and cocoa in a saucepan. Remove from heat and whisk in powdered sugar and vanilla.
- Frost brownies: Spread frosting over warm brownies and cool before slicing.
Notes
- These brownies stay moist thanks to the zucchini.
- No need to squeeze out zucchini liquid.
- Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 210
- Sugar: 23 g
- Sodium: 180 mg
- Fat: 9 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 10 mg
