Welcome back to my kitchen, dear readers! Today, I’m thrilled to share a recipe that has become a staple in our household, especially during the summer months when zucchinis are plentiful – Zucchini Brownies. This delightful treat is a perfect example of how you can sneak vegetables into your desserts without anyone noticing. Trust me, even the pickiest eaters won’t realize these rich, fudgy brownies are packed with nutritious zucchini.
I first stumbled upon this recipe during a summer barbecue at my friend Jenny’s place. Jenny, a garden enthusiast, had an abundance of zucchinis and was determined to incorporate them into every dish. Initially skeptical, I took a bite of her zucchini brownies and was immediately sold. The brownies were incredibly moist, dense, and chocolatey – everything you want in a brownie but with a hidden healthy twist.
Over the years, I’ve tweaked the recipe to make it my own. One of my favorite adjustments is adding a handful of chopped walnuts for an extra crunch. I’ve also experimented with different frostings, but I always come back to the classic cocoa and butter combination that complements the rich brownie base perfectly.
This recipe is also a fantastic way to get the kids involved in the kitchen. They love grating the zucchinis and mixing the batter. Plus, it’s a great conversation starter about how vegetables can be fun and delicious.
So, whether you’re trying to use up an excess of zucchinis from your garden or just looking for a unique twist on a classic dessert, these zucchini brownies are sure to become a favorite in your home too. Let’s get baking!
How to Make Zucchini Brownies
Click here to get printable version
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon salt
- 3-5 tablespoons water
- ½ cup chopped walnuts (optional)
- 2 cups shredded zucchini (1 large or 2 small zucchinis)
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- ¼ cup unsalted butter, melted
- 2 cups powdered sugar
- ¼ cup milk
- Pinch of salt
- 3 tablespoons unsweetened cocoa powder
- 1 ½ cups granulated sugar
- ½ cup unsweetened cocoa powder
- 1 ½ teaspoons baking soda
- 1 teaspoon vanilla extract
Directions
- Preheat the oven to 350°F. Line a 9×13″ baking pan with foil and coat it with cooking spray. Set aside.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
- Using an electric mixer with a paddle attachment, combine the vegetable oil, granulated sugar, and vanilla extract until well mixed. Gradually add the dry ingredients and stir until combined. Fold in the shredded zucchini and let the mixture sit for a few minutes to absorb moisture.
- If the mixture remains powdery, add water one tablespoon at a time, up to 5 tablespoons, stirring well after each addition. The batter should be very thick but not dry. If using, fold in the chopped walnuts. You may need to use your hands to incorporate the water. Spread the thick batter evenly in the prepared pan.
- Bake for 25-30 minutes, until the brownies spring back when gently touched. Allow to cool.
- For the frosting, whisk together the melted butter, unsweetened cocoa powder, pinch of salt, and powdered sugar. Add the milk and vanilla extract, whisking until smooth. Spread the frosting over the cooled brownies.
- Cut into squares and chill to set the frosting slightly. The frosting will firm up on top while staying gooey underneath.
- Store the brownies in an airtight container and consume within 2 days. Refrigerating them can extend their shelf life by an additional day. These brownies are very gooey, best enjoyed with a fork.
FAQs:
Can I substitute another type of flour for the all-purpose flour in zucchini brownies?
Yes, you can substitute other types of flour such as whole wheat or a gluten-free blend. However, this may alter the texture and taste of the brownies. For gluten-free options, ensure the blend includes xanthan gum or another binding agent to maintain structure.
How can I make these zucchini brownies vegan?
To make the zucchini brownies vegan, substitute the butter in the frosting with a vegan margarine or coconut oil, and replace the milk with a plant-based milk like almond or soy milk. Ensure that the sugar you use is also vegan, as some sugar is processed with bone char.
What’s the best way to shred the zucchini for this recipe?
The best way to shred zucchini is to use a box grater or a food processor with a grating attachment. Shred the zucchini finely so it incorporates well into the batter. After shredding, lightly pat the zucchini dry with a paper towel to remove excess moisture, but do not squeeze out all the liquid as it contributes to the brownies’ texture.
Can I add other mix-ins to the zucchini brownies?
Absolutely! You can add a variety of mix-ins such as chocolate chips, dried fruits, or other nuts. When adding mix-ins, fold them in gently at the same time as the zucchini. Just be mindful not to overload the batter with extras, which can affect baking time and consistency.
How do I know if my zucchini brownies are done baking?
You can tell the zucchini brownies are done baking when they spring back slightly when gently touched. Additionally, inserting a toothpick into the center should come out with a few moist crumbs but not wet batter. Be careful not to overbake, as this can lead to dry brownies.
Why is my zucchini brownie batter too dry or too wet?
The moisture content in zucchini can vary greatly. If your batter is too dry, gradually add water one tablespoon at a time until the desired consistency is achieved. If it’s too wet, you might need to add a bit more flour. The batter should be thick and spreadable but not liquidy.
Zucchini Brownies
Ingredients
- 2 cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- ½ cup vegetable oil
- 1 ½ cups granulated sugar
- 2 teaspoons vanilla extract
- 2 cups shredded zucchini 1 large or 2 small zucchinis
- 3-5 tablespoons water
- ½ cup chopped walnuts optional
- 3 tablespoons unsweetened cocoa powder
- ¼ cup unsalted butter melted
- 2 cups powdered sugar
- ¼ cup milk
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat your oven to 350°F. Line a 9x13" baking pan with foil and spray with cooking spray. Set aside.
- In a medium bowl, whisk together the flour, cocoa, baking soda, and salt. Set aside.
- Using an electric mixer fitted with a paddle attachment, mix the oil, sugar, and vanilla until well combined. Add the dry ingredients and stir. Fold in the shredded zucchini. Let the mixture sit for a few minutes so the batter can absorb the moisture from the zucchini.
- If the mixture is still powdery, add up to 5 tablespoons of water, one tablespoon at a time, stirring well after each addition. The batter should be very thick but not powdery. (The amount of water depends on how wet your zucchini is.) If using, add the chopped walnuts. You might need to use your hands to work the water in instead of a spoon. The dough will be thick like cookie dough. Be careful not to add too much water. Spread the batter evenly in the prepared pan.
- Bake for 25-30 minutes until the brownies spring back when gently touched.
- For the frosting, whisk together the melted butter, cocoa, salt, and powdered sugar. Whisk in the milk and vanilla extract until smooth. Spread the frosting over the cooled brownies. Cut into squares and chill to set slightly. The frosting will harden slightly on top but stay wet and gooey underneath.
- Store the brownies in an airtight container and eat within 2 days. Chilling them can make them last an extra day. These are "fork" brownies because they are so gooey.
