Zucchini Brownies
These fudgy Zucchini Brownies combine rich chocolate flavor with the natural sweetness and moisture of zucchini, resulting in a soft and decadent dessert that is easy to make.
Ingredients
For the Base
- 1 cup grated zucchini Make sure to grate and drain the zucchini well.
- 1 cup sugar Can substitute with coconut sugar or a sugar alternative.
- 1/2 cup vegetable oil Applesauce can be used as a lower-fat option.
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour Whole wheat flour can be substituted for added fiber.
- 1/2 cup unsweetened cocoa powder Dark cocoa powder may provide a richer flavor.
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup chocolate chips Dark or dairy-free chocolate chips can be used as alternatives.
For the Frosting
- 1/2 cup powdered sugar
- 2 tablespoons cocoa powder
- 1 tablespoon milk
- 1 teaspoon vanilla extract
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease an 8x8 inch square baking pan.
- In a large bowl, mix together the grated zucchini, sugar, vegetable oil, and vanilla extract until well combined.
- In another bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt until evenly distributed.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing.
- Gently fold in the chocolate chips.
- Pour the batter into the prepared baking pan and smooth the top. Bake for 25–30 minutes, or until a toothpick comes out clean.
Frosting and Serving
- While the brownies cool, whisk together the powdered sugar, cocoa powder, milk, and vanilla extract until smooth.
- Spread the frosting over the cooled brownies and slice into squares for serving.
Notes
For best results, allow brownies to cool completely before frosting. Store leftovers in an airtight container to retain moisture.