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Zucchini Brownie Recipe

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★★★★★

4.4 from 86 reviews

This Zucchini Brownie recipe offers a moist, chocolaty treat that cleverly incorporates shredded zucchini for added moisture and a subtle veggie boost without compromising on flavor. With a rich cocoa base, melty chocolate chips, and a luscious homemade chocolate frosting, these brownies are perfect for dessert lovers looking for a unique twist on a classic favorite.

Ingredients

Scale

Brownies:

  • 2 cups (240g) all-purpose flour
  • 1 tsp salt
  • 1 tsp baking soda
  • ½ cup (42g) natural unsweetened cocoa powder
  • ½ cup (113g) unsalted butter
  • ½ cup (3 oz) semi-sweet chocolate chips
  • 1 ½ cups (297g) granulated sugar
  • ½ cup (118ml) vegetable oil
  • 1 large egg
  • 1 tsp vanilla extract
  • 2 cups (206g) shredded zucchini

Frosting:

  • ⅓ cup (79ml) milk
  • 5 Tbsp natural unsweetened cocoa powder
  • ½ cup (113g) unsalted butter
  • 3 cups (341g) powdered sugar, sifted
  • 2 tsp vanilla extract
  • ½ tsp salt

Instructions

  1. Prepare the baking pan: Preheat the oven to 350ºF. Lightly spray a 9×13-inch baking pan with nonstick spray or line it with parchment paper to prevent sticking.
  2. Mix dry ingredients: In a medium bowl, whisk together the flour, salt, baking soda, and cocoa powder. Set aside to combine evenly.
  3. Melt butter and chocolate: In a saucepan over low heat, melt the butter and chocolate chips, stirring constantly until smooth. Remove from heat to prevent burning.
  4. Combine wet ingredients: Stir granulated sugar, vegetable oil, egg, and vanilla extract into the melted chocolate mixture until fully incorporated, ensuring a smooth batter base.
  5. Add dry ingredients: Gradually add the flour mixture to the wet chocolate mixture, stirring gently until just combined to avoid overmixing.
  6. Fold in zucchini: Carefully fold the shredded zucchini into the batter. This adds moisture and a subtle vegetable flavor without overpowering the brownies.
  7. Bake the brownies: Pour the batter into the prepared pan and smooth the top evenly. Bake in the oven for 25 to 35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs attached.
  8. Cool before frosting: Allow the brownies to cool completely in the pan to ensure the frosting will set properly.
  9. Prepare the frosting: In a medium saucepan over low heat, heat milk, cocoa powder, and butter until the mixture just begins to boil. Remove from heat immediately to prevent burning.
  10. Mix the frosting: Sift in powdered sugar, then add vanilla extract and salt. Whisk or use an electric mixer to break up any powdered sugar clumps, creating a smooth, spreadable frosting.
  11. Frost the brownies: Pour the prepared frosting evenly over the cooled brownies. Allow the frosting to set completely at room temperature before slicing into 12 squares and serving.

Notes

  • Grate the zucchini finely and gently squeeze out excess moisture if it’s very watery to avoid a soggy brownie.
  • Make sure the brownies are completely cool before frosting to prevent melting the frosting.
  • You can substitute semi-sweet chocolate chips with dark or milk chocolate chips as preferred.
  • For a nutty twist, consider adding chopped nuts such as walnuts or pecans into the batter.
  • Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

Keywords: zucchini brownies, chocolate brownies, vegetable brownies, healthy brownies, homemade brownies, moist brownies, chocolate frosting brownies

Find it online: https://mjrecipe.com/zucchini-brownie-recipe/