Brownies are a beloved treat, but have you ever tried adding zucchini to them? These Zucchini Brownies are a game-changer. Not only do they remain incredibly moist, but they also pack a hidden veggie punch that even the pickiest eaters will enjoy. Topped with a rich chocolate frosting, these brownies are a perfect dessert for any occasion.
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The Best Zucchini Brownies Recipe
Zucchini Brownies offer a unique twist on a classic dessert. The shredded zucchini adds moisture and a subtle flavor, making these brownies tender and delicious. Coupled with a decadent chocolate frosting, this recipe transforms a simple brownie into a delightful treat that’s hard to resist.
Notes on Ingredients
- White Sugar: Adds sweetness and helps create a tender crumb.
- Vegetable Oil: Provides moisture and keeps the brownies soft.
- Vanilla Extract: Enhances the overall flavor of the brownies and frosting.
- All-Purpose Flour: Gives structure to the brownies.
- Unsweetened Cocoa Powder: Adds rich chocolate flavor to both the brownies and the frosting.
- Baking Soda: Helps the brownies rise and become fluffy.
- Salt: Balances the sweetness and enhances the chocolate flavor.
- Shredded Zucchini: Adds moisture and a slight nutritional boost.
- Chopped Walnuts: Adds a delightful crunch and nutty flavor (optional).
- Confectioners’ Sugar: Used in the frosting to create a smooth, sweet topping.
- Butter or Margarine: Provides a rich, creamy texture to the frosting.
- Milk: Helps achieve the desired consistency for the frosting.
How to Make Zucchini Brownies
- Preparation: Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
- Mix Wet Ingredients: In a large bowl, mix 1 ½ cups of white sugar, ½ cup of vegetable oil, and 2 teaspoons of vanilla extract until well blended.
- Combine Dry Ingredients: In a separate bowl, combine 2 cups of all-purpose flour, ½ cup of unsweetened cocoa powder, 1 ½ teaspoons of baking soda, and 1 teaspoon of salt.
- Incorporate Zucchini and Walnuts: Stir the dry ingredients into the sugar mixture. Fold in 2 cups of shredded zucchini and ½ cup of chopped walnuts.
- Bake: Spread the batter evenly into the prepared pan. Bake in the preheated oven for 25 to 30 minutes, until the top is dry and the edges start to pull away from the sides of the pan. Let the brownies cool for about 20 minutes.
How to Serve Zucchini Brownies
Serve these brownies as a delightful dessert or a sweet snack. They pair wonderfully with a glass of cold milk or a scoop of vanilla ice cream. For an extra touch, sprinkle some powdered sugar or drizzle additional chocolate on top.
How to Store Zucchini Brownies
Store the brownies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week. You can also freeze the brownies for up to 3 months; just make sure to wrap them tightly in plastic wrap and aluminum foil.
Nutrition Informatio
| Nutrient | Amount per Serving | % Daily Value* |
|---|---|---|
| Calories | 212.72 kcal | 11% |
| Total Fat | 8.82 g | 13% |
| Carbs | 33.5 g | 13% |
| Sugars | 23.24 g | 26% |
| Protein | 2.27 g | 5% |
| Sodium | 150.21 mg | 8% |
| Fiber | 1.5 g | 5% |
| Saturated Fat | 2.26 g | 11% |
| Trans Fat | 0 g | – |
| Monounsaturated Fat | 2.88 g | – |
| Polyunsaturated Fat | 3.28 g | – |
| Cholesterol | 5.2 mg | 2% |
| Calcium | 13.34 mg | 2% |
| Magnesium | 23.66 mg | 6% |
| Potassium | 134.95 mg | 4% |
| Iron | 1.11 mg | 8% |
| Zinc | 0.4 mg | 4% |
| Phosphorus | 50.3 mg | 7% |
| Vitamin A | 24.54 mcg | 3% |
| Vitamin C | 1.97 mg | 2% |
| Thiamin (Vitamin B1) | 0.1 mg | 9% |
| Riboflavin (Vitamin B2) | 0.09 mg | 6% |
| Niacin (Vitamin B3) | 0.77 mg | 5% |
| Vitamin B6 | 0.04 mg | 3% |
| Folic Acid (Vitamin B9) | 36.48 mcg | 18% |
| Vitamin B12 | 0.02 mcg | 1% |
| Vitamin D | 0.03 mcg | – |
| Vitamin E | 0.64 mg | 4% |
| Vitamin K | 6.29 mcg | 8% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
FAQs About Zucchini Brownies
Can I use a different type of oil?
Yes, you can substitute vegetable oil with canola oil, melted coconut oil, or even light olive oil.
Do I need to peel the zucchini?
No, there’s no need to peel the zucchini. The skin is tender and adds extra nutrients.
Can I omit the nuts?
Absolutely! If you have nut allergies or simply prefer brownies without nuts, you can leave them out.
What if my zucchini is very watery?
If your zucchini is particularly moist, you can gently squeeze out some of the excess water before adding it to the batter.
The Best Zucchini Brownies Recipe
Ingredients
- 1 ½ cups white sugar
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 2 cups shredded zucchini
- ½ cup chopped walnuts
Frosting:
- 6 tablespoons unsweetened cocoa powder
- ¼ cup butter or margarine
- 2 cups confectioners’ sugar
- ¼ cup milk
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9×13-inch baking pan.
- Mix sugar, oil, and 2 teaspoons vanilla together in a large bowl until well blended. Combine flour, 1/2 cup cocoa, baking soda, and salt together in a separate bowl; stir into sugar mixture. Fold in zucchini and walnuts; spread batter evenly into the prepared pan.
- Bake in the preheated oven until top is dry and edges have started to pull away from the sides of the pan, about 25 to 30 minutes. Let cool, about 20 minutes.
- Meanwhile, make the frosting: Whisk 6 tablespoons of cocoa and butter in a pan over medium-low heat until smooth and glossy; set aside to cool.
- Blend confectioners’ sugar, milk, and 1/2 teaspoon vanilla together; stir into cooled cocoa mixture. Spread over cooled brownies before cutting into squares.
Indulge in these moist, chocolatey Zucchini Brownies that perfectly combine a hidden veggie twist with the decadence of chocolate frosting. Enjoy every bite!