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Zucchini Brownies Recipe

Zucchini Brownies Recipe
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★★★★★

4.8 from 12 reviews

Deliciously fudgy zucchini brownies that combine the moisture of shredded zucchini with rich cocoa to create a unique, gooey treat. These brownies feature a thick, chocolatey batter with optional walnuts for crunch and a luscious cocoa butter frosting that balances sweetness and texture perfectly.

Ingredients

Scale

Dry Ingredients

  • 2 cups (248g) all-purpose flour
  • ½ cup (40g) unsweetened cocoa powder
  • 1 ½ teaspoons baking soda
  • 1 teaspoon salt

Wet Ingredients

  • ½ cup (118g) vegetable oil
  • 1 ½ cups (300g) granulated sugar
  • 2 teaspoons vanilla extract
  • 2 cups shredded zucchini (1 large or 2 small zucchinis)
  • 3–5 tablespoons (15-75ml) water, as needed

Additional Ingredients

  • ½ cup chopped walnuts (optional)

Frosting

  • 3 tablespoons (15g) unsweetened cocoa powder
  • ¼ cup (59ml) unsalted butter, melted
  • 2 cups powdered sugar
  • ¼ cup (59ml) milk
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat and prepare pan: Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with foil and spray it lightly with cooking spray. Set aside.
  2. Mix dry ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt to ensure they are evenly combined and set aside.
  3. Combine wet ingredients and form batter: Using an electric mixer with a paddle attachment, beat together the vegetable oil, sugar, and vanilla extract until well combined. Gradually stir in the dry ingredients, then fold in the shredded zucchini. Let the mixture sit for a few minutes to allow the zucchini moisture to absorb into the batter. If the mixture still feels powdery or too dry, add water tablespoon by tablespoon (up to 5 tablespoons total), mixing well after each addition. The batter should be thick like cookie dough, not liquid. Fold in walnuts if using, using your hands if necessary to integrate the water and ingredients evenly.
  4. Bake the brownies: Spread the thick batter evenly into the prepared pan. Bake in the preheated oven for 25-30 minutes, or until a gentle touch causes the brownies to spring back. Avoid overbaking to maintain gooey texture.
  5. Prepare the frosting: In a bowl, whisk together the melted butter, cocoa powder, pinch of salt, and powdered sugar. Add the milk and vanilla extract, whisking until smooth and glossy. Spread the frosting evenly over the cooled brownies.
  6. Cool and serve: Allow the frosting to chill slightly until semi-set—its top will harden a bit while remaining gooey beneath. Cut into squares and serve chilled or at room temperature for best gooey texture.
  7. Storage tips: Store the brownies in an airtight container. They are best eaten within 2 days, but chilling them can extend freshness by an additional day.

Notes

  • Be careful with the amount of water added to the batter; too much water will make the brownies cakey rather than fudgy.
  • The moisture content of zucchini varies, so adjust water gradually.
  • For the fudgiest texture, the batter should be very thick and slightly sticky, like cookie dough.
  • Optional walnuts add texture but can be omitted for nut-free version.
  • These brownies are best eaten with a fork due to their gooey consistency.

Nutrition

Keywords: zucchini brownies, fudgy brownies, chocolate zucchini dessert, moist brownies, homemade brownies, easy dessert

Find it online: https://nayabaker.com/zucchini-brownies-recipe/