Zucchini Brownies
Introduction
Zucchini Brownies are a fun and delicious way to add some veggies to your dessert! They’re moist, chocolatey, and super easy to make. This recipe is perfect for using up those extra zucchinis from your garden or just to indulge in a sweet treat that’s a bit healthier.
Why Make This Recipe
Why should you make Zucchini Brownies? First, they are so chocolatey and fudgy that you won’t even taste the veggies! Plus, this recipe is simple and quick, making it great for busy days or when you want something sweet on the weekend. Your family will love these brownies, and they are a sneaky way to get in some extra nutrition!
How to Make Zucchini Brownies
Here’s how you can whip up these tasty Zucchini Brownies in no time.
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
- 1/2 cup chopped walnuts (optional)
For the Fudge Frosting:
- 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
Directions:
- Preheat your oven to 350°F (175°C) and grease a 9×13-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.
- For the 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 you like.
How to Serve Zucchini Brownies
Slice the Zucchini Brownies into squares and serve them warm or at room temperature. They are delicious on their own, but you can also add a scoop of vanilla ice cream on the side for a special treat!
How to Store Zucchini Brownies
Keep your Zucchini Brownies fresh by storing them in an airtight container at room temperature. They will last for about 3-5 days. You can also refrigerate them if you want them to stay fresh longer, but they taste best at room temperature.
Tips to Make Zucchini Brownies
- Make sure to squeeze out any excess moisture from the shredded zucchini for the perfect brownie texture.
- You can adjust the sweetness by adding a little less sugar, especially if you love a darker chocolate flavor.
- Try adding chocolate chips to the batter for an extra chocolatey kick!
Variation
If you want to mix things up, feel free to swap out the walnuts for pecans or leave them out entirely. You can also add a bit of cinnamon or espresso powder to enhance the chocolate flavor.
FAQs
1. Can I use frozen zucchini for this recipe?
Yes, you can! Just thaw and squeeze out the excess water before adding it to the batter.
2. Can I make these brownies gluten-free?
Absolutely! Substitute the all-purpose flour with a 1:1 gluten-free flour blend.
3. How can I make these brownies dairy-free?
You can use coconut oil instead of butter and a dairy-free milk substitute for the frosting.
Zucchini Brownies
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.
