Zucchini Brownies
These rich, chocolate Zucchini Brownies are made with a not-so-secret ingredient that keeps them extra moist! The simple chocolate icing poured over the brownie base makes these extra special and decadent.
Servings: 24 servings
Ingredients
Brownies
- 1 1/2 cups granulated sugar
- 1/2 cup oil
- 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 shredded zucchini
- 1 cup chocolate chips optional
Chocolate Icing
- 2 cups powdered sugar
- 4 Tablespoons unsweetened cocoa powder
- 1/4 cup salted butter melted
- 1/4 cup milk
- 2 teaspoons vanilla extract
Instructions
- Preheat oven to 350°F. Line a 9x13-inch pan with a foil or parchment paper sling for easy removal once the brownies are done.
- Combine the sugar, oil, and vanilla in a large bowl, mixing well with an electric mixer.1 1/2 cups granulated sugar, 1/2 cup oil, 2 teaspoons vanilla extract
- Add the flour, cocoa powder, soda, and salt. Mix again until a crumbly, dry mixture forms.2 cups all-purpose flour, 1/2 cup unsweetened cocoa powder, 1 1/2 teaspoons baking soda, 1 teaspoon salt
- Add the zucchini and stir or fold it in with a large wooden spoon or spatula. The batter will be quite thick and dry at first. Let it sit for 5-10 minutes so the shredded zucchini can release it's moisture, then stir again. The batter should now be thick but spreadable, somewhere between cookie dough and classic homemade brownie batter.2 cups shredded zucchini
- Spread the batter into the prepared pan, using the back of a spatula to push it into the corners. Bake for 25-30 minutes until the brownies spring back to a touch rather than leaving an indentation.
- Let the brownies cool for thirty minutes. While they cool, prepare the chocolate icing by whisking powdered sugar, cocoa powder, melted butter, milk, and vanilla in a bowl until smooth. Pour over the cooled brownies, then let the brownies set for at least 30 minutes before cutting and serving. These brownies are best at room temperature or chilled from the fridge.2 cups powdered sugar, 4 Tablespoons unsweetened cocoa powder, 1/4 cup salted butter, 1/4 cup milk, 2 teaspoons vanilla extract
Notes
- The amount of moisture can vary from one zucchini to another. If you have really, really dry zucchini and the batter is crazy thick and not coming together at all, you can add water, a little at a time, up to 1/4 cup just to help the batter come together. It should be thick, somewhere between brownie batter and cookie dough, and you may need to press it into the corners of your pan with a spatula since it likely won't spread on its own.
- The brownies will keep at room temperature on the counter for 2 days, or in the fridge for 3-4 days.
Nutrition
Calories: 219kcal | Carbohydrates: 36g | Protein: 2g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 7mg | Sodium: 187mg | Potassium: 83mg | Fiber: 1g | Sugar: 26g | Vitamin A: 84IU | Vitamin C: 2mg | Calcium: 10mg | Iron: 1mg
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