Description
Deliciously moist and fudgy zucchini brownies with a rich cocoa flavor and a smooth, creamy frosting. These brownies cleverly incorporate shredded zucchini for extra moisture and nutrition without compromising the classic chocolatey taste. Perfect for a crowd or a family treat, these brownies offer a delightful twist on a traditional favorite.
Ingredients
Scale
Brownies
- 2 cups (248g) all-purpose flour
- ½ cup (40g) unsweetened cocoa powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 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 it with cooking spray to prevent sticking. Set aside.
- Prepare the dry ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt until evenly combined. Set this mixture aside.
- Mix the wet ingredients: Using an electric mixer with a paddle attachment, beat together vegetable oil, granulated sugar, and vanilla extract until the mixture is well combined and slightly creamy.
- Combine wet and dry ingredients: Gradually add the dry ingredient mixture to the wet ingredients and stir until combined. Fold in the shredded zucchini, mixing gently. Let the batter sit for a few minutes so the zucchini can release its moisture and the batter can thicken. If the batter feels too powdery or dry, add water one tablespoon at a time, mixing thoroughly after each addition until the batter holds together with a thick dough consistency. Use your hands if necessary to incorporate the water. If using, fold in the chopped walnuts.
- Transfer to the pan: Spread the brownie dough evenly into the prepared baking pan, smoothing the top for even baking.
- 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 when touched and a toothpick inserted near the center comes out with moist crumbs but not wet batter.
- Prepare the frosting: While the brownies bake and cool, prepare the frosting. In a bowl, whisk together melted unsalted butter, unsweetened cocoa powder, salt, and powdered sugar until well combined. Add milk and vanilla extract, whisking until the frosting is smooth and spreadable.
- Frost the brownies: Once the brownies have completely cooled, spread the frosting evenly over the top. Cut into squares and chill to allow the frosting to semi-set. The frosting will harden slightly on the surface but remain gooey underneath.
- Store: Store brownies in an airtight container at room temperature and consume within 2 days for best freshness. Refrigeration can extend their freshness by an additional day.
Notes
- Shredded zucchini adds moisture and nutrition without a strong vegetable flavor.
- Adjust water carefully to avoid making the batter too wet or too dry.
- Walnuts are optional but add nice texture and flavor.
- Allow brownies to cool completely before frosting to prevent melting the frosting.
- Chilling the frosted brownies helps the frosting set for easier slicing.
- Store in an airtight container to maintain freshness and prevent drying out.
