Chocolate Zucchini Brownies

Chocolate Zucchini Brownies

Who knew that something as humble as zucchini could turn a classic treat into a moist, fudgy delight? Welcome to our cozy kitchen corner, where today we’re diving into a recipe that melds the best of both worlds: Chocolate Zucchini Brownies. This recipe holds a special place in my heart, not just for its rich chocolatey goodness, but for the way it sneaks a little bit of veggie goodness into dessert, making it a family favorite.

I first stumbled upon this gem of a recipe during a visit to my aunt’s farmhouse one summer. The garden was brimming with fresh produce, and zucchinis were in abundance. Aunt Claire, always the innovative cook, decided to whip up a batch of brownies with a twist—zucchini! At first, I was skeptical, but one bite of those moist, decadent brownies had me completely sold.

The beauty of this recipe lies in its simplicity and the surprising ingredient that makes it so special. The grated zucchini not only adds moisture, ensuring the brownies are irresistibly fudgy, but also makes them a tad healthier (which means we can have an extra piece, right?). Plus, it’s a fantastic way to use up those garden zucchinis or sneak some veggies into your kids’ diet without them even noticing.

I’ve made a few tweaks to Aunt Claire’s original recipe over the years, like using dark chocolate chips for a deeper flavor and adding a rich chocolate frosting that takes these brownies to the next level. Trust me, once you try these Chocolate Zucchini Brownies, they’ll become a staple in your baking repertoire, just like they have in mine.

Ready to bake some magic? Let’s get started!

How to Make Chocolate Zucchini Brownies

Ingredients:

  • 1/3 cup vegetable oil
  • 1 cup granulated sugar
  • 1 cup grated zucchini (excess moisture squeezed out)
  • 1/2 cup semi-sweet or dark chocolate chips
  • 1 teaspoon vanilla
  • 1 egg
  • 1 egg yolk
  • 1 cup all-purpose flour
  • 2 tablespoons unsweetened cocoa powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 tablespoons butter
  • 3 tablespoons semi-sweet chocolate chips
  • 1 1/2 tablespoons unsweetened cocoa powder
  • 1 1/2 tablespoons milk
  • 1/4 teaspoon vanilla
  • 1 cup powdered sugar

Directions:

Preheat your oven to 350°F. Line a 9×9 baking pan with foil and lightly spray with nonstick cooking spray.

In a medium saucepan over medium-low heat, combine the oil, chocolate chips, and cocoa. Whisk occasionally until the chocolate chips melt and the mixture is smooth. Remove from heat and whisk in the sugar.

Add the egg, egg yolk, and vanilla to the chocolate mixture, stirring until well combined. Mix in the grated zucchini.

Fold in the flour, baking soda, and salt until the batter is just combined. Don’t over mix.

Spread the batter evenly in the prepared pan and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.

While the brownies are baking, melt the butter, cocoa, chocolate chips, and milk together in a small saucepan over low heat. Remove from the heat and whisk in the vanilla and powdered sugar until smooth.

Once the brownies are out of the oven, pour the frosting over the top and spread it evenly. Let cool for 5-10 minutes, then lift the brownies out of the pan using the foil. Cut into pieces and enjoy.

FAQs:

How do I ensure my zucchini brownies are not too moist?

To ensure your zucchini brownies are not too moist, make sure to squeeze out the excess moisture from the grated zucchini before adding it to the batter. Additionally, do not overmix the batter as this can affect the texture.

Can I substitute the vegetable oil with another type of oil?

Yes, you can substitute vegetable oil with other oils such as canola oil, coconut oil, or even melted butter. However, keep in mind that using coconut oil may add a slight coconut flavor to the brownies.

What is the purpose of adding an extra egg yolk?

Adding an extra egg yolk helps to make the brownies richer and more fudgy. The yolk adds fat and moisture, which enhances the texture and flavor of the brownies.

How can I tell when my brownies are done baking?

To check if your brownies are done baking, insert a toothpick into the center of the brownies. If it comes out clean or with a few moist crumbs, they are ready. Be careful not to overbake, as this can make the brownies dry.

Can I use a different type of chocolate for the frosting?

Yes, you can use milk chocolate or dark chocolate for the frosting instead of semi-sweet chocolate. The choice of chocolate can alter the sweetness and flavor profile of the frosting, so choose according to your preference.

Chocolate Zucchini Brownies

Chocolate Zucchini Brownies

Turn garden zucchinis into a chocolate lover’s dream with our easy and delicious Chocolate Zucchini Brownies recipe.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 16
...

Ingredients
  

  • 1/3 cup vegetable oil
  • 1 cup granulated sugar
  • 1 cup grated zucchini excess moisture squeezed out
  • 1/2 cup semi-sweet or dark chocolate chips
  • 1 teaspoon vanilla
  • 1 egg
  • 1 egg yolk
  • 1 cup all-purpose flour
  • 2 tablespoons unsweetened cocoa powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 tablespoons butter
  • 3 tablespoons semi-sweet chocolate chips
  • 1 1/2 tablespoons unsweetened cocoa powder
  • 1 1/2 tablespoons milk
  • 1/4 teaspoon vanilla
  • 1 cup powdered sugar

Instructions
 

  • Preheat your oven to 350°F. Line a 9x9 baking pan with foil and lightly spray with nonstick cooking spray.
  • In a medium saucepan over medium-low heat, combine the oil, chocolate chips, and cocoa. Whisk occasionally until the chocolate chips melt and the mixture is smooth. Take off the heat and whisk in the sugar.
  • Add the egg, egg yolk, and vanilla to the chocolate mixture, stirring until well combined. Mix in the grated zucchini.
  • Fold in the flour, baking soda, and salt until the batter is just combined. Don't over mix.
  • Spread the batter evenly in the prepared pan and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  • While the brownies are baking, melt the butter, cocoa, chocolate chips, and milk together in a small saucepan over low heat. Remove from the heat and whisk in the vanilla and powdered sugar until smooth.
  • Once the brownies are out of the oven, pour the frosting over the top and spread it evenly. Let cool for 5-10 minutes, then lift the brownies out of the pan using the foil. Cut into pieces and enjoy
Keyword Brownies
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