Description
Delicious Zucchini Brownies: A Unique Twist on a Classic Treat
Ingredients
- 2 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 ½ teaspoon baking soda
- 1 teaspoon salt
- ½ cup vegetable oil
- 1 ½ cup granulated sugar
- 2 teaspoon vanilla extract
- 2 cup shredded zucchini
- 3 tablespoon water
- ½ cup chopped walnuts (optional)
- 3 tablespoon unsweetened cocoa powder (for frosting)
- ¼ cup unsalted butter (melted)
- 2 cup powdered sugar (for frosting)
- ¼ cup milk (for frosting)
- 1 teaspoon vanilla extract (for frosting)
- Pinch of salt (for frosting)
Instructions
1. Preheat the Oven: Preheat your oven to 350°F. Grease a 9×13-inch baking pan.
2. Mix the Dry Ingredients: In a bowl, whisk together the flour, cocoa powder, baking soda, and salt.
3. Make the Batter: In another bowl, combine the oil, sugar, and vanilla. Stir in the shredded zucchini. Gradually add the dry ingredients to the wet ingredients. If the batter is too dry, add water one tablespoon at a time until it’s thick but spreadable. Fold in the chopped walnuts, if using.
4. Bake the Brownies: Spread the batter evenly in the prepared pan. Bake for 25–30 minutes or until a toothpick inserted in the center comes out with moist crumbs. Allow the brownies to cool completely.
5. Make the Frosting: Whisk together the cocoa powder and melted butter. Stir in the powdered sugar, milk, vanilla, and a pinch of salt until smooth and spreadable. Generously frost the cooled brownies.
Notes
These brownies are delightful on their own or with ice cream. Store in an airtight container at room temperature for up to 5 days or freeze unfrosted for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 150
- Sugar: 15g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg