Fudgy Zucchini Brownies
These Fudgy Zucchini Brownies are a chocolate lover's dream come true. Blending rich cocoa. With a hidden healthy twist. The zucchini adds incredible moisture. Resulting in a dense, fudgy texture. That will satisfy your sweet tooth. Without a hint of vegetable flavor. Perfectly balanced with the crunch of optional walnuts. And topped with a glossy chocolate frosting. These brownies are both decadent. And delightful. They’re not just a treat. They’re an experience. One where indulgence. Meets a touch of healthiness. Whether you’re baking for family, friends, or just yourself. These brownies will win over any crowd. Making them a household favorite. Enjoy the surprise of how deliciously chocolatey they are. Without anyone guessing. The secret ingredient!
24 Servings
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
To make these Fudgy Zucchini Brownies gluten-free. Simply substitute the all-purpose flour. With a high-quality gluten-free flour blend. Look for one that includes xanthan gum. As it helps mimic the binding properties of gluten. And maintains the brownies' chewy texture. You may need to adjust the amount of water slightly. As gluten-free flours can absorb moisture differently. Start with 3 tablespoons. And add more if necessary. To achieve the right consistency. These brownies will still be just as fudgy and delicious. Offering the same rich, chocolatey experience. Without the gluten. Enjoy this indulgent treat. That's friendly for everyone. Including those with gluten sensitivities!