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
Scale
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.
