Description
These Zucchini Brownies are a delicious way to sneak vegetables into a classic chocolate treat. Moist and fudgy with a rich cocoa flavor, they are complemented by a creamy cocoa butter frosting. This recipe makes a large batch, perfect for sharing, and incorporates shredded zucchini for added moisture and nutrition without sacrificing indulgence.
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
- 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 with cooking spray to prevent sticking.
- 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 aside.
- Mix the wet ingredients: Using an electric mixer fitted with a paddle attachment, beat together the vegetable oil, granulated sugar, and vanilla extract until fully integrated and smooth.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, stirring gently to combine. Fold in the shredded zucchini. Allow the mixture to rest for a few minutes so the zucchini releases moisture. If the batter remains too powdery, add water one tablespoon at a time, mixing thoroughly after each addition until the dough is thick but not dry. You may use your hands to fully incorporate the water for a consistent dough. Optionally, fold in the chopped walnuts.
- Transfer to the pan: Evenly spread the dough into the prepared baking pan, smoothing the top with a spatula.
- Bake the brownies: Bake in the preheated oven for 25 to 30 minutes, or until the surface springs back when lightly touched, indicating doneness.
- Prepare the frosting: While the brownies bake, whisk together melted unsalted butter, unsweetened cocoa powder, salt, and powdered sugar in a bowl. Slowly add milk and vanilla extract, whisking until you achieve a smooth and creamy frosting.
- Frost the brownies: Once the brownies have cooled completely, spread the frosting evenly over the top. Cut into squares and chill the brownies to allow the frosting to semi-set. The surface will firm slightly while remaining gooey underneath.
- Store properly: Store the brownies in an airtight container. For best taste and texture, consume within 2 days at room temperature or refrigerate to extend freshness by an additional day.
Notes
- Make sure to use shredded zucchini that is not watery. Patting it dry if necessary will prevent a too-thin batter.
- Adding water gradually is important to get the correct dough consistency without making the batter too runny.
- Walnuts are optional and can be omitted or substituted with your favorite nuts or seeds.
- The frosting should be applied once the brownies have cooled completely to prevent melting and sliding.
- Chilling the brownies after frosting helps set the frosting layer while keeping it soft and gooey underneath.
- Use foil with a cooking spray for easy removal of brownies from the pan.
