Description
These Zucchini Brownies offer a deliciously fudgy and moist dessert that cleverly incorporates shredded zucchini for extra moisture without compromising on flavor. They are topped with a rich chocolate frosting, making them an irresistible treat perfect for any occasion.
Ingredients
Scale
Brownies
- 1/2 cup vegetable oil
- 1 1/2 cups granulated sugar
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 cups finely shredded zucchini
- 1/2 cup chopped walnuts or chocolate chips (optional)
Frosting
- 1/4 cup unsalted butter
- 1/4 cup milk
- 1/4 cup unsweetened cocoa powder
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish to prevent sticking.
- Mix Wet Ingredients: In a large bowl, whisk together the vegetable oil, granulated sugar, and vanilla extract until the mixture is smooth and well combined.
- Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt to ensure even distribution of leavening agents and cocoa.
- Form Batter: Gradually add the dry mixture to the wet ingredients, stirring until the batter becomes crumbly. Then fold in the finely shredded zucchini, which adds moisture and helps bind the batter together. If desired, stir in chopped walnuts or chocolate chips for added texture and flavor.
- Bake: Spread the batter evenly into the prepared baking dish. Bake for 30 to 35 minutes or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs.
- Prepare Frosting: While the brownies bake, melt the unsalted butter, milk, and unsweetened cocoa powder together in a saucepan over medium heat. Remove from heat, then whisk in powdered sugar and vanilla extract until the frosting is smooth and glossy.
- Frost Brownies: Spread the warm frosting evenly over the warm brownies. Allow the brownies to cool completely before slicing into 16 squares and serving.
Notes
- These brownies are extra moist and fudgy thanks to the shredded zucchini; no need to squeeze out the zucchini’s liquid.
- Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
- Optional add-ins like walnuts or chocolate chips can add texture and flavor but can be omitted for a simpler version.
