If you’re looking for a delightful treat that brings together the perfect balance of rich chocolate and sneaky nutrition, then you have to try this Zucchini Brownies Recipe. These brownies are irresistibly fudgy, deeply chocolatey, and so moist—thanks to the zucchini that adds a subtle freshness and keeps every bite tender. Whether you’re a brownie enthusiast or just curious about incorporating vegetables into desserts, this recipe will quickly become a favorite you’ll want to make again and again.
Ingredients You’ll Need
Gathering simple, pantry-friendly ingredients is all that stands between you and these amazing zucchini brownies. Each component plays an important role, whether it’s lending structure, sweetness, or that luxurious chocolate punch.
- All-purpose flour: The baking backbone that gives your brownies that perfect chewy bite.
- Granulated sugar: Provides just the right level of sweetness to contrast the cocoa’s intensity.
- Dark cocoa powder: This is where the rich, deep chocolate flavor comes from—trust me, it makes a huge difference.
- Baking powder: Helps the brownies rise subtly without losing their dense texture.
- Salt: Enhances all the sweet and chocolate notes beautifully.
- Dark chocolate chips: Little pockets of melty goodness throughout every bite.
- Vegetable oil: Keeps the brownies incredibly moist without weighing them down.
- Vanilla extract: Elevates the aroma and rounds out the chocolate flavors.
- Sour cream: Adds creaminess and a slight tang to balance sweetness.
- Finely grated zucchini: The secret superstar that adds moisture and nutrition while staying perfectly hidden.
- Large eggs: Bind everything together while lending richness.
- Melted butter (for frosting): Provides richness and a smooth texture in the frosting.
- Milk (for frosting): Adjusts the frosting consistency for easy spreading.
- Powdered sugar (for frosting): Sweetens and smooths out the frosting flawlessly.
- Cocoa powder (for frosting): Ensures the frosting tastes as indulgent as the brownies themselves.
- Pinch of salt (for frosting): Balances the sweetness in the frosting perfectly.
How to Make Zucchini Brownies Recipe
Step 1: Prep Your Oven and Pan
Start by preheating your oven to 350°F (175°C). Preparing your pan properly is key here, so either grease and flour a 9×9-inch baking pan or line it with parchment paper. This prevents sticking and makes cleanup a breeze.
Step 2: Mix Your Dry Ingredients
In a large bowl, whisk together the flour, sugar, dark cocoa powder, baking powder, salt, and dark chocolate chips. This ensures your brownie batter will have an even chocolatey, sweet foundation.
Step 3: Combine the Wet Ingredients
In a separate bowl, lightly beat the eggs. Then add vegetable oil, vanilla extract, sour cream, and the finely grated zucchini. Mixing these together well allows the zucchini’s moisture to start melding with the other ingredients for the perfect fudgy texture.
Step 4: Bring Wet and Dry Together
Slowly add the wet mixture into the bowl of dry ingredients, combining until just mixed. Don’t overmix—your batter may look dry at first, but that’s totally normal because the zucchini has not yet released its moisture.
Step 5: Let the Zucchini Work Its Magic
Allow the batter to sit for 5 minutes. This little pause encourages the zucchini to release liquid, transforming the batter into a moist and luscious mixture that’s ready for baking.
Step 6: Pour and Bake
Transfer the batter into your prepared pan, spreading it evenly. Bake for 35 to 45 minutes, or until a toothpick inserted near the center comes out with moist crumbs—not wet batter. When done, remove from oven and let it cool completely in the pan.
Step 7: Whip Up the Chocolate Frosting
While the brownies cool, mix melted butter, cocoa powder, milk, powdered sugar, vanilla extract, and a pinch of salt in a bowl. Whisk until smooth and creamy. Feel free to adjust milk or sugar quantities to get your ideal frosting consistency.
Step 8: Frost and Finish
Once the brownies are cool, spread the luscious chocolate frosting evenly over the top. Let it set before cutting into squares and serving your perfectly fudgy, delicious zucchini brownies!
How to Serve Zucchini Brownies Recipe
Garnishes
Add a sprinkle of chopped nuts like walnuts or pecans on top of the frosting to add a delightful crunch and a nutty contrast to the rich chocolate. Alternatively, a dusting of powdered sugar can make your brownies look extra fancy for guests.
Side Dishes
Serve these brownies alongside a scoop of vanilla ice cream or a dollop of whipped cream for an indulgent dessert experience. A cup of fresh brewed coffee or a glass of cold milk pairs perfectly to balance the deep chocolate flavors.
Creative Ways to Present
For a fun twist, cut the zucchini brownies into fun shapes using cookie cutters or layer them in a dessert trifle with whipped cream and berries. They also make excellent sandwich-style treats with peanut butter or cream cheese spread in the middle.
Make Ahead and Storage
Storing Leftovers
After baking and frosting, store any leftover zucchini brownies in an airtight container at room temperature for up to three days or in the fridge for up to a week. Keeping them covered maintains their moist texture and rich flavor.
Freezing
You can freeze unfrosted or frosted brownies wrapped tightly in plastic wrap and placed in a freezer-safe bag or container. They’ll keep fresh for up to three months and thaw quickly on the counter or in the fridge.
Reheating
If you prefer warm brownies, reheat individual portions in the microwave for about 15-20 seconds. The frosting may soften slightly, making each bite even more decadent and gooey.
FAQs
Can I use yellow squash instead of zucchini?
Absolutely! Yellow squash works just as well and will give similar moisture and texture, though it’s a bit milder in flavor. Just grate it finely and use the same amount.
Do I need to peel the zucchini before grating?
There is no need to peel the zucchini; the skin adds nutrition, a nice green color fleck, and helps with moisture. Just be sure to grate it finely.
Will the brownies taste like vegetables?
Not at all! The dark cocoa and chocolate chips mask any veggie flavor completely. These brownies taste just as rich and fudgy as traditional ones, with a wonderful moist texture thanks to the zucchini.
Can I make these gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free baking blend in a 1-to-1 ratio for a gluten-free version. The texture might vary slightly but will still be delicious.
Is it better to squeeze out moisture from zucchini?
For this particular Zucchini Brownies Recipe, it’s best not to squeeze out the moisture since it helps keep the brownies moist and fudgy. The resting time allows the zucchini’s water to naturally hydrate the batter perfectly.
Final Thoughts
This Zucchini Brownies Recipe is one of those joyful baking discoveries that sneak veggies into dessert without sacrificing any fudgy, chocolatey goodness. Once you try them, you’ll love how effortlessly delicious and moist they are, not to mention how easy they come together. So grab your grater and your chocolate chips and give this recipe a whirl—you might just find your new favorite treat to share with friends and family.
Print
Zucchini Brownies Recipe
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 brownies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These rich and moist zucchini brownies combine the goodness of fresh zucchini with intense dark cocoa, creating a deliciously fudgy treat that’s perfect for any chocolate lover. The addition of a creamy homemade chocolate frosting on top adds the perfect finishing touch, making these brownies a delightful dessert or snack.
Ingredients
Dry Ingredients
- 1 1/4 cup all-purpose flour
- 1 cup granulated sugar
- 3/4 cup dark cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup dark chocolate chips
Wet Ingredients
- 2 large eggs
- 1/4 cup vegetable oil
- 2 teaspoons vanilla extract
- 1/4 cup sour cream
- 2 cups finely grated zucchini (un-drained)
Frosting
- 3 tablespoons melted butter
- 1/4 cup cocoa powder
- 3 tablespoons milk
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- Pinch salt
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×9-inch baking pan or line it with parchment paper to ensure easy removal of the brownies after baking.
- Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, granulated sugar, dark cocoa powder, baking powder, salt, and dark chocolate chips, mixing well to distribute all dry ingredients evenly.
- Prepare Wet Ingredients: In a separate bowl, lightly beat the eggs. Add the vegetable oil, vanilla extract, sour cream, and finely grated zucchini to the eggs, mixing thoroughly to combine all wet components.
- Combine Wet and Dry: Add the wet ingredients into the bowl with dry ingredients. Mix gently until just combined; the batter will initially appear dry due to zucchini’s moisture being locked in.
- Rest Batter: Allow the batter to sit for 5 minutes. This resting period helps the zucchini release moisture, after which the batter will become wetter and easier to spread.
- Pour Batter: Pour the batter into the prepared 9×9-inch baking pan and spread it evenly to ensure uniform baking.
- Bake the Brownies: Bake in the preheated oven for 35 to 45 minutes or until a toothpick inserted into the center comes out with moist crumbs but no wet batter. Remove from oven and let the brownies cool completely in the pan.
- Prepare Frosting: While the brownies cool, combine melted butter, cocoa powder, milk, powdered sugar, vanilla extract, and a pinch of salt in a medium bowl. Whisk until smooth and creamy. Adjust consistency as needed by adding more milk or powdered sugar.
- Frost the Brownies: Once the brownies have completely cooled, spread the chocolate frosting evenly over the surface for a rich finish.
- Set and Serve: Allow the frosting to set before cutting the brownies into 12 squares. Serve and enjoy this unique, moist, and chocolaty zucchini treat.
Notes
- Do not drain the grated zucchini as the moisture is essential for the brownie’s texture.
- Use a toothpick test to avoid overbaking; brownies should be moist inside.
- Adjust frosting thickness by adding a small amount of milk at a time if too thick.
- For a dairy-free version, substitute sour cream and butter with suitable alternatives.
- Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
