Description
Delicious and moist zucchini brownies with a rich cocoa flavor, enhanced by shredded zucchini for added moisture and texture. Topped with a smooth, chocolatey frosting, these brownies are perfect for a sweet treat that incorporates vegetables in a tasty way.
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
- ½ cup chopped walnuts (optional)
Frosting Ingredients
- 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 (177°C). Line a 9×13 inch baking pan with foil and spray it with cooking spray to prevent sticking. Set aside for later use.
- Prepare the dry ingredients: In a medium-sized bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt until well combined. Set aside to keep ready for mixing.
- Mix the wet ingredients: Using an electric mixer fitted with a paddle attachment, combine the vegetable oil, granulated sugar, and vanilla extract. Mix these until they are well blended and creamy.
- Combine the wet and dry ingredients: Gradually add the dry ingredient mixture to the wet mixture and stir gently to combine. Fold in the shredded zucchini carefully. Allow the batter to sit for a few minutes so that the zucchini moisture is absorbed. If the batter feels too powdery or dry, add the water gradually, one tablespoon at a time. Stir well after each addition until the batter achieves a thick but cohesive dough-like consistency. You may need to incorporate the water manually with your hands for even consistency. Mix in the chopped walnuts if you choose to include them.
- Transfer to the pan: Spread the prepared batter evenly into the lined baking pan, smoothing the surface with a spatula to ensure an even thickness.
- Bake the brownies: Place the pan in the preheated oven and bake for 25 to 30 minutes. The brownies are done when they spring back lightly upon gentle touch.
- Prepare the frosting: While the brownies bake, make the frosting by whisking together the melted unsalted butter, unsweetened cocoa powder, powdered sugar, and pinch of salt in a bowl. Then, add the milk and vanilla extract and continue whisking until the frosting is smooth and creamy.
- Frost the brownies: Allow the baked brownies to cool completely. Spread the prepared frosting evenly over the top. Cut into squares once frosted. Chill the brownies to let the frosting semi-set. The frosting should harden slightly on the surface but remain gooey underneath.
- Store: For optimal freshness, store the brownies in an airtight container. They are best consumed within 2 days at room temperature or refrigerated to extend freshness by an additional day.
Notes
- You can substitute walnuts with other nuts or omit them for a nut-free version.
- If the batter is too dry, add water slowly to avoid making it too runny.
- Chilling the brownies after frosting helps achieve the perfect frosting texture.
- Use fresh zucchinis for best moisture and flavor.
- To make slicing easier, chill brownies before cutting.
