Zucchini Brownies
Deliciously moist and chocolatey brownies made with zucchini, perfect for a healthier dessert option.
Ingredients
Brownie Ingredients
- 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 Make sure to squeeze out excess moisture
- 1/2 cup chopped walnuts Optional
Fudge Frosting Ingredients
- 1/4 cup butter
- 1/4 cup milk
- 1/2 cup semi-sweet chocolate chips
- 1 teaspoon vanilla extract
- 1 1/2 cups powdered sugar
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan.
- In a large bowl, whisk together the vegetable oil, granulated sugar, and vanilla extract.
- In another bowl, sift together the all-purpose flour, cocoa powder, baking soda, and salt.
- Add the dry ingredients to the wet mixture and stir just until combined. The batter will look dry and crumbly.
- Fold in the finely shredded zucchini and optional chopped walnuts until the batter becomes moist.
- Spread the batter evenly into the prepared pan and bake for 25 to 30 minutes, or until a toothpick inserted comes out with moist crumbs.
Fudge Frosting
- Melt the butter and milk in a saucepan over low heat.
- Stir in the chocolate chips and vanilla extract until smooth.
- Remove the mixture from heat and whisk in the powdered sugar until it becomes thick and spreadable.
- Spread the frosting over the slightly cooled brownies and top with a walnut half if desired.
Notes
Store brownies in an airtight container at room temperature for 3-5 days. Refrigerate for longer storage. Serve warm or at room temperature, optionally with vanilla ice cream.