Description
Deliciously moist and fudgy zucchini brownies that sneak in vegetable goodness without sacrificing rich chocolate flavor. Perfectly balanced with a luscious cocoa frosting, these brownies are a crowd-pleasing dessert ideal for any occasion.
Ingredients
Scale
Brownie Batter
- 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: Preheat your oven to 350°F and grease a 9×13-inch baking dish to prevent sticking.
- Mix Wet Ingredients: In a large bowl, whisk together vegetable oil, granulated sugar, and vanilla extract until well combined.
- Combine Dry Ingredients: In a separate bowl, sift together all-purpose flour, unsweetened cocoa powder, baking soda, and salt for a smooth mixture.
- Form the Batter: Stir the dry ingredients into the wet mixture until crumbly, then fold in the finely shredded zucchini to add moisture and bring the batter together. If desired, stir in chopped walnuts or chocolate chips for extra texture and flavor.
- Bake the Brownies: Spread the batter evenly into the prepared baking dish and bake for 30–35 minutes, or until a toothpick inserted in the center comes out mostly clean, indicating doneness.
- Prepare the Frosting: While the brownies are baking, melt unsalted butter, milk, and unsweetened cocoa powder in a saucepan over medium heat. Remove from heat and whisk in powdered sugar and vanilla extract until smooth and creamy.
- Frost the Brownies: Spread the frosting over the warm brownies immediately after removing them from the oven for easy spreading and maximum flavor absorption.
- Cool and Serve: Allow the brownies to cool completely before slicing into 16 squares for serving.
Notes
- These brownies are extra moist and fudgy thanks to the zucchini; there is no need to squeeze out the liquid.
- Store the brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
