Description
Delicious and moist zucchini brownies that combine the rich flavors of cocoa with the subtle moisture of shredded zucchini. Perfect for a healthier twist on a classic treat, these brownies are topped with a smooth chocolate frosting and offer a delightful balance of fudgy texture with a hint of crunch from optional walnuts.
Ingredients
Scale
Dry Ingredients
- 2 cups (248g) all-purpose flour
- ½ cup (40g) unsweetened cocoa powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
Wet Ingredients
- 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
Optional
- ½ cup chopped walnuts
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 lightly spray it with cooking spray to ensure the brownies do not stick.
- Prepare the dry ingredients: In a medium-sized bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt until evenly combined. Set aside for later use.
- Mix the wet ingredients: Using an electric mixer with a paddle attachment, blend the vegetable oil, granulated sugar, and vanilla extract until the mixture is smooth and well combined.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture and stir together. Fold in the shredded zucchini carefully. Allow the batter to rest for a few minutes so the zucchini moisture is absorbed. If the batter remains too powdery or dry, add water one tablespoon at a time, mixing thoroughly after each addition until the batter becomes thick but not runny. For thicker consistency, use your hands to further incorporate the mixture. If using, fold in the chopped walnuts at this stage.
- Transfer to the pan: Evenly spread the batter into the prepared baking pan, smoothing the surface with a spatula.
- Bake the brownies: Place the pan in the preheated oven and bake for 25–30 minutes. Check doneness by gently pressing the surface; the brownies should spring back slightly.
- Prepare the frosting: In a mixing bowl, whisk together the melted unsalted butter, cocoa powder, salt, and powdered sugar. Gradually add the milk and vanilla extract, whisking continuously until the frosting is smooth and creamy.
- Frost the brownies: Once the brownies have cooled completely, spread the frosting evenly over the top. Cut into squares and chill in the refrigerator to allow the frosting to semi-set, achieving a slightly hardened surface with a gooey texture underneath.
- Store properly: Store the frosted brownies in an airtight container. They are best consumed within 2 days but can be refrigerated to extend freshness by an additional day.
Notes
- Ensure the zucchini is shredded finely for better moisture distribution in the batter.
- Do not add too much water; the batter should be thick but not runny.
- Walnuts are optional but add a nice crunch and nutty flavor.
- Allow the brownies to cool fully before frosting to prevent melting.
- Chilling helps the frosting set and enhances texture contrast.
- Store brownies in an airtight container to maintain freshness.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
