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Zucchini Brownies Recipe

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  • Author: Emily
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 24 brownies 1x
  • Category: Desserts
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

Deliciously moist and gooey zucchini brownies, perfect for dessert. They are rich, chocolaty, and topped with a luscious chocolate frosting that takes them to the next level.

Ingredients

Units Scale

For the brownies:

  • 2 cups (248g) all-purpose flour
  • 1/2 cup (40g) unsweetened cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 1/2 cup (118g) vegetable oil
  • 1 1/2 cups (300g) granulated sugar
  • 2 teaspoons vanilla extract
  • 2 cups shredded zucchini (1 large or 2 small zucchinis)
  • 3–5 tablespoons (15-75ml) water
  • 1/2 cup chopped walnuts (optional)

For the frosting:

  • 3 tablespoons (15g) unsweetened cocoa powder
  • 1/4 cup (59ml) unsalted butter, melted
  • 2 cups powdered sugar
  • 1/4 cup (59ml) milk
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat the oven: Preheat oven to 350°F. Line a 9×13″ baking pan with foil and spray with cooking spray. Set aside.
  2. Prepare the dry ingredients: In a medium bowl, whisk together flour, cocoa, baking soda, and salt. Set aside.
  3. Mix the wet ingredients: Using an electric mixer fitted with a paddle attachment, mix together the oil, sugar, and vanilla until well combined.
  4. Combine the wet and dry ingredients: Add the dry ingredients to the wet mixture and stir. Fold in the shredded zucchini. Let the mixture sit for a few minutes to absorb the moisture from the zucchini. If the batter is still very powdery, gradually add water, 1 tablespoon at a time, stirring well after each addition until the batter is thick but not powdery. Avoid adding too much water. For a thick dough consistency, you may need to use your hands to incorporate the water. Stir in the walnuts if desired.
  5. Transfer to the pan: Spread the dough evenly into the prepared baking pan.
  6. Bake: Bake the brownies for 25-30 minutes, or until they spring back when gently touched.
  7. Prepare the frosting: To make the frosting, whisk together the butter, cocoa powder, salt, and powdered sugar in a bowl. Add the milk and vanilla extract, and whisk until smooth.
  8. Frost the brownies: Spread the frosting over the cooled brownies. Cut into squares and chill to let the frosting semi-set. The frosting will harden slightly on the surface but stay gooey underneath.
  9. Store: For best results, store the brownies in an airtight container and consume them within 2 days. You can refrigerate them to extend their freshness by an extra day.

Notes

  • These brownies are best stored in an airtight container and eaten within 2 days. Chilling them helps extend their freshness by a day and makes them even gooier.
  • The texture of the brownies depends heavily on the amount of water added. Adjust carefully based on the moisture content of your zucchini.
  • If the batter is slightly liquidy or thin, the brownies will turn out more cakey instead of fudgy. The batter should be very thick and require effort to spread into the pan.
  • If preferred, you can omit the walnuts for a nut-free version of the brownies.

Nutrition

  • Serving Size: 1 brownie
  • Calories: 150
  • Sugar: 18g
  • Sodium: 150mg
  • Fat: 7g
  • Saturated Fat: 2g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 22g
  • Fiber: 1g
  • Protein: 2g
  • Cholesterol: 10mg

Find it online: https://emilyquickdinners.com/zucchini-brownies-recipe/