Description
This recipe yields rich, fudgy zucchini brownies, perfect for a sweet treat. The unique addition of shredded zucchini ensures a moist texture, while a simple chocolate frosting adds an extra layer of decadence.
Ingredients
- 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)
- 3 tablespoons (15g) unsweetened cocoa powder (for frosting)
- ¼ cup (59ml) unsalted butter, melted (for frosting)
- 2 cups powdered sugar (for frosting)
- ¼ cup (59ml) milk (for frosting)
- 1 teaspoon vanilla extract (for frosting)
- Pinch of salt (for frosting)
Instructions
- Preheat oven to 350°F (175°C). Line a 9×13″ baking pan with foil and spray with cooking spray. Set aside.
- In a medium bowl, whisk together flour, cocoa, baking soda, and salt. Set aside.
- Using an electric mixer fitted with a paddle attachment, mix together the oil, sugar, and vanilla until well combined. Add the dry ingredients and stir. Fold in the zucchini.
- Let the mixture sit for a few minutes so the batter can absorb the moisture from the zucchini.
- Then, if your mixture is still very powdery, add up to 5 tablespoons water (start with 1 tablespoon and work up from there, stirring well after each addition). The batter will be very thick but shouldn’t be powdery. (It partially depends on how wet your zucchini is!)
- Add walnuts, if desired. You may need to use your hands to work the water in instead of a spoon. The dough is super thick, like cookie dough. Do not add too much water!
- Spread in prepared pan.
- Bake 25-30 minutes until the brownies spring back when gently touched.
- To make the frosting: Whisk melted butter, cocoa, salt, and powdered sugar. Whisk in milk and vanilla extract until smooth.
- Spread frosting over cooled brownies. Cut into squares and chill to semi-set.
Notes
- These brownies are best stored in an airtight container and eaten within 2 days.
- Chill them to make them last an extra day.
- The frosting hardens slightly on the top but stays wet and gooey underneath.
- The amount of water needed for the batter depends on the moisture content of your zucchini. The batter should be very thick, like cookie dough, and not liquidy or thin to achieve a fudgy brownie.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American