Why Make This Recipe
Chocolate Zucchini Brownies are a delicious and healthy treat that combines the rich flavor of chocolate with the hidden goodness of zucchini. This recipe is a great way to sneak in some veggies while still satisfying your sweet tooth. They are moist, fudgy, and perfect for dessert or a sweet snack any time of the day. Plus, they are easy to make and great for sharing with family and friends.
How to Make Chocolate Zucchini Brownies
Ingredients
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 1/2 cup light brown sugar (packed)
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1/2 cup dark chocolate unsweetened cocoa powder
- 1 1/2 teaspoon baking soda
- 1 teaspoon kosher salt
- 2 1/2 cups finely shredded zucchini
- 1/4 cup unsalted butter (melted)
- 5 Tablespoons dark chocolate unsweetened cocoa powder
- 2 cups powdered sugar
- 6 Tablespoons heavy whipping cream
- 1/2 teaspoon vanilla extract
Directions
- Preheat your oven to 350°F (175°C). Line a 13×9 inch baking dish with parchment paper and set it aside.
- In a large bowl, mix together the vegetable oil, granulated sugar, light brown sugar, and vanilla extract.
- Add the flour, cocoa powder, baking soda, and kosher salt to the bowl. Stir everything together until well blended. Don’t worry if the batter seems very dry; that’s normal.
- Fold in the finely shredded zucchini. Depending on how moist your zucchini is, the batter may still look a bit dry. Let the batter sit for about 10 minutes before pouring it into the prepared baking dish.
- Bake in the preheated oven for 25-30 minutes until fully cooked (you can check with a toothpick). Once done, remove from the oven and let it cool completely before frosting.
- For the frosting, whisk together the melted butter and cocoa powder in a small bowl. Then add in the powdered sugar, heavy whipping cream, and vanilla extract. Whisk until the mixture is smooth.
- Spread the frosting over the cooled brownies. Cut them into bars and enjoy!
How to Serve Chocolate Zucchini Brownies
Serve these brownies warm or at room temperature. They are perfect on their own but can also be paired with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat. Enjoy them as a delightful dessert or a satisfying snack any time of the day.
How to Store Chocolate Zucchini Brownies
Keep any leftover brownies in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate them for up to a week. To freeze, wrap the brownies tightly in plastic wrap and aluminum foil, then store them in the freezer for up to 3 months.
Tips to Make Chocolate Zucchini Brownies
- Make sure to squeeze out excess moisture from the shredded zucchini to prevent the brownies from becoming too wet.
- You can mix in nuts or chocolate chips for added texture and flavor.
- Experiment with different types of cocoa powder for varying chocolate intensities.
Variation
Try adding a sprinkle of cinnamon or nutmeg to the batter for a warm flavor twist. You can also substitute half of the all-purpose flour with whole wheat flour for a healthier option.
FAQs
Can I make these brownies gluten-free?
Yes, you can use a gluten-free all-purpose flour blend instead of regular flour.
How can I make these brownies less sweet?
Reduce the amount of granulated sugar or brown sugar by 1/4 cup for a less sweet brownie.
Can I use frozen zucchini?
Yes, just make sure to thaw and drain the zucchini well before using it in the recipe.
