Description
Deliciously moist and fudgy zucchini brownies made with shredded zucchini, rich cocoa, and topped with a creamy chocolate frosting. These brownies combine the sweetness of chocolate with the added moisture and nutrition from zucchini, making them a perfect treat for any occasion.
Ingredients
Scale
Brownies
- 2 cups (240g) all-purpose flour
- 1 tsp salt
- 1 tsp baking soda
- ½ cup (42g) natural unsweetened cocoa powder
- ½ cup (113g) unsalted butter
- ½ cup (3 oz) semi-sweet chocolate chips
- 1 ½ cups (297g) granulated sugar
- ½ cup (118ml) vegetable oil
- 1 large egg
- 1 tsp vanilla extract
- 2 cups (206g) shredded zucchini
Frosting
- ⅓ cup (79ml) milk
- 5 Tbsp natural unsweetened cocoa powder
- ½ cup (113g) unsalted butter
- 3 cups (341g) powdered sugar, sifted
- 2 tsp vanilla extract
- ½ tsp salt
Instructions
- Preheat Oven: Preheat your oven to 350ºF (175ºC). Prepare a 9×13-inch baking pan by lightly spraying it with nonstick spray or lining it with parchment paper for easy removal.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, salt, baking soda, and natural unsweetened cocoa powder until thoroughly combined. Set aside.
- Melt Butter and Chocolate: In a saucepan over low heat, melt the unsalted butter and semi-sweet chocolate chips together, stirring continuously until smooth and well combined. Remove the pan from the heat to prevent burning.
- Add Wet Ingredients: Stir the granulated sugar, vegetable oil, egg, and vanilla extract into the melted chocolate mixture. Mix thoroughly until all ingredients are fully incorporated and smooth.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredient mixture to the wet chocolate mixture. Stir gently until just combined to avoid overmixing the batter.
- Incorporate Zucchini: Fold the shredded zucchini evenly into the batter to distribute moisture and texture throughout.
- Prepare for Baking: Pour the batter into the prepared baking pan, spreading it out evenly and smoothing the top with a spatula.
- Bake: Place the pan in the preheated oven and bake for 25 to 35 minutes. Check for doneness by inserting a toothpick into the center—it should come out with a few moist crumbs but not wet batter.
- Cool: Remove the brownies from the oven and allow them to cool completely in the pan before applying the frosting or slicing.
- Prepare Frosting: In a medium saucepan over low heat, warm the milk, cocoa powder, and unsalted butter until the mixture begins to just boil. Remove from heat and sift in the powdered sugar, vanilla extract, and salt. Whisk or use an electric mixer to break up any powdered sugar clumps and create a smooth frosting.
- Frost Brownies: Pour the prepared frosting evenly over the cooled brownies. Spread gently as needed, then allow the frosting to set completely before slicing and serving.
Notes
- Be careful not to overmix the batter once the dry ingredients are added to keep brownies tender.
- Make sure to squeeze out excess moisture from the shredded zucchini if it’s very wet to avoid soggy brownies.
- You can substitute semi-sweet chocolate chips with dark chocolate for a richer flavor.
- The frosting can be adjusted for sweetness by varying the powdered sugar amount.
- Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Keywords: zucchini brownies, chocolate brownies, healthy brownies, zucchini dessert, fudgy brownies