Fudgy Zucchini Brownies – Looking for a deliciously moist dessert? That’s a perfect blend of indulgence and health? Our Fudgy Zucchini Brownies. Are a chocolate lover’s dream come true. With the added benefit of hidden veggies. Made with shredded zucchini, cocoa powder, and a rich chocolate frosting. These brownies are gooey and decadent. Yet simple to prepare. Whether you’re serving them for a family gathering. Or as a sweet treat for yourself. These brownies are sure to impress everyone. Who takes a bite!
The first time I made these Fudgy Zucchini Brownies. It was purely out of curiosity. I had heard of using zucchini in baked goods. But the idea of it in brownies seemed odd. However, I was looking for ways. To sneak more vegetables. Into my family’s diet. So I decided to give it a go. I remember my husband. Raising his eyebrows. As I grated the zucchini. Skeptical about how they would taste. But as soon as those rich, fudgy squares came out of the oven and cooled. My kitchen filled with an irresistible chocolate aroma. It only took one bite. For him to be convinced. My child. Who usually turned up their nose at vegetables. Devoured the brownie with glee. Since then, this recipe has been a household favorite. And I love how it blends indulgence. With a touch of healthiness.
What makes this Fudgy Zucchini Brownies truly stand out?
Our Fudgy Zucchini Brownies stand out. For several reasons. Firstly, they sneak vegetables into a dessert. Without compromising taste or texture. Making them a healthier alternative. To traditional brownies. The zucchini adds moisture. Resulting in an ultra-fudgy brownie. That melts in your mouth. The addition of walnuts. Brings a delightful crunch. That complements the soft, gooey center. Topped with a rich chocolate frosting. That hardens on the outside. But stays deliciously soft underneath. These brownies offer a perfect blend of flavors. And textures. Plus, they are easy to prepare. Making them an ideal choice. For busy bakers. Who craves something sweet. Without spending hours in the kitchen.
What You Need To Make This Fudgy Zucchini Brownies Recipe?
Zucchini: Make sure not to squeeze out the moisture from the zucchini. As it adds to the fudgy texture. The natural moisture helps bind the batter. And keeps the brownies soft. Use a large or two small zucchinis. To get about two cups of shredded zucchini.
Vegetable Oil: You can substitute with melted coconut oil. Or canola oil if you prefer. The oil is key. To maintain that moist texture.
Cocoa Powder: Use unsweetened cocoa powder. For that rich chocolatey flavor. Dutch process cocoa can be used. For an even deeper taste.
Walnuts: These are optional. But they add a nice crunch. You can substitute them with pecans. Or omit them for a nut-free version.
Frosting: This frosting is simple yet delicious. Adding an extra layer of chocolatey goodness. If you prefer. You can skip it. Or use a store-bought version.
Steps To Make Fudgy Zucchini Brownies:
Preheat and Prep:
Step 1: First, preheat your oven to 350°F (175°C). Line a 9×13″ baking pan with foil. Then spray it with cooking spray. Set it aside for later.
Mix the Dry Ingredients:
Step 2: In a medium-sized bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. Once combined, set the bowl aside. While you work on the wet ingredients.
Combine Wet Ingredients:
Step 3: In a large mixing bowl. Use an electric mixer with a paddle attachment. To mix the vegetable oil, granulated sugar, and vanilla extract. Until they’re well combined. You’ll notice the mixture becomes smooth. With some small clumps of sugar.
Mix and Fold:
Step 4: Gradually add the dry flour mixture to the wet ingredients. Mixing until everything is just combined. Be careful not to overmix. A gentle fold is all that’s needed. Add the shredded zucchini to the batter. And gently stir. Let it sit for a few minutes. So the zucchini can release its moisture into the batter. If the mixture appears too dry or powdery. Slowly add water, one tablespoon at a time. Until the batter reaches a thick. But cohesive consistency. Be mindful not to add too much water. As the zucchini will continue to add moisture. Fold in the chopped walnuts if you’re using them.
Spread the Batter:
Step 5: Pour the brownie batter. Into your prepared baking pan. Using a spatula to evenly distribute it. This will ensure even baking.
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Bake:
Step 6: Place the pan in your preheated oven. And bake for 25-30 minutes. You’ll know the brownies are ready. When they spring back slightly when touched. And a toothpick inserted into the center comes out mostly clean. With a few moist crumbs (melted chocolate on the toothpick is okay).
Prepare the Frosting:
Step 7: While the brownies are baking. Whisk together the melted butter, unsweetened cocoa powder, powdered sugar, salt, milk, and vanilla extract in a separate bowl. Until smooth and creamy.
Frost the Brownies:
Step 8: Once the brownies have cooled. Spread the frosting evenly over the top. The frosting will set on the surface. While remaining soft underneath. Adding a luxurious layer of chocolate goodness.
Slice and Serve:
Step 9: After frosting, allow the brownies to chill slightly. Which helps the frosting set better. Cut them into squares. Serve, and enjoy the deliciousness!
Storage:
Step 10: Store any leftover brownies. In an airtight container at room temperature. For up to two days. For an extended shelf life. Refrigerate the brownies. Ensuring they remain gooey. And indulgent for an extra day or two. If you prefer, freeze them for up to a month. Thaw before serving.
Tip:
When making Fudgy Zucchini Brownies. The secret lies in the zucchini’s moisture content. Don’t squeeze out the zucchini. The moisture is what makes these brownies incredibly fudgy. And rich. If your batter seems too dry. Add water a tablespoon at a time. Until it reaches a cookie dough-like consistency. It’s normal for the batter to be thick. So resist the temptation to overmix. Which could result in denser brownies. Adding walnuts not only provides a delightful crunch. But also enhances the overall texture. For an extra chocolatey twist. Consider folding in some extra chocolate chips. Into the batter before baking. They’ll melt into gooey pockets of goodness. Taking these brownies. To the next level.
Frequently Asked Questions:
Can I make these brownies without the frosting?
Absolutely! The brownies are rich and fudgy on their own. While the frosting adds an extra layer of chocolate goodness. They’re just as delicious without it. Feel free to enjoy them plain. Or with a dusting of powdered sugar on top.
How do I ensure the brownies remain moist and fudgy?
The key to maintaining moisture in these brownies. Is not overbaking them. Keep a close eye on them. During the last few minutes of baking. And perform the toothpick test. Remember, a few moist crumbs are perfect. Also, be mindful of not squeezing out the zucchini’s moisture. As it contributes to the fudgy texture.
Can I use a different type of nut instead of walnuts?
Yes. You can use other nuts, like pecans or almonds. For a different flavor profile. If you prefer a nut-free version. Simply omit the nuts altogether. The brownies will still be deliciously fudgy without them.
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Fudgy Zucchini Brownies
Ingredients
For the Brownies:
- 2 c 248 grams all-purpose flour
- ½ c 40 grams unsweetened cocoa powder
- 1½ tsps baking soda
- 1 tsp salt
- ½ c 118 grams vegetable oil
- 1½ c 300 grams granulated sugar
- 2 tsps vanilla extract
- 2 c shredded zucchini 1 large or 2 small zucchinis
- 3-5 tbsp 15-75 ml water
- ½ c chopped walnuts optional
For the Frosting:
- 3 tbsp 15 grams unsweetened cocoa powder
- ¼ c 59 ml unsalted butter, melted
- 2 c powdered sugar
- ¼ c 59 ml milk
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C) and prepare a 9x13-inch baking pan. By lining it with foil. And spraying it with cooking spray. This helps prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt until combined. Set this aside for later.
- Prepare Wet Mixture: In a large bowl, use an electric mixer. To blend the oil, sugar, and vanilla extract until smooth. It’s okay if there are some sugar clumps. It adds texture.
- Combine Ingredients: Gradually add the dry mixture into the wet mixture. Mixing gently. Fold in the shredded zucchini. If the batter seems dry. Add water one tablespoon at a time. Until the batter is thick and dough-like. Optionally, fold in walnuts.
- Bake: Spread the batter evenly in the prepared pan. Bake for 25-30 minutes. Or until the brownies spring back slightly when touched. And a toothpick comes out with a few moist crumbs.
- Make the Frosting: While the brownies bake. Whisk together melted butter, cocoa, powdered sugar, milk, vanilla, and a pinch of salt until smooth.
- Frost and Serve: Once the brownies are cool. Spread the frosting over the top. Cut into squares and serve. Store leftovers in an airtight container. To keep them fresh.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
