Zucchini Brownies have been around for decades. I’m fairly certain the recipe was created to use up some of the zucchini that grows proliferously in vegetable gardens at this time of year.
And you absolutely cannot taste the zucchini! It’s just there to lend these brownies their amazingly moist, dense and fudgy texture. I have been known to purchase zucchini just to make brownies.
By happy coincidence, Zucchini Brownies are low in fat and nearly vegan, containing no eggs and only a little bit of butter in the glaze. You could replace the butter with margarine to make them completely vegan. They are also packed with veggies and low in fat. Granted, they do contain white flour and sugar, so I won’t go so far as to call this recipe “healthy,” but I consider Zucchini Brownies to be a guilt-free treat. 😉
Mixture will look very dry at first.
The batter is perfect once it absorbs some of the moisture from the zucchini.
Brownies are done.
Zucchini Brownies
Ingredients
Brownies:
- 2 cups (280 g) all-purpose flour
- ½ cup (40 g) cocoa powder
- 1 ½ teaspoons baking soda
- ½ teaspoon salt
- 1 ½ cups (300 g) granulated sugar
- ½ cup (120 ml) vegetable oil
- 2 teaspoons vanilla extract
- 2 cups (350-450 g) shredded zucchini (1 large or 2 small)
- ¼ cup (50 g) mini chocolate chips optional
Chocolate Glaze:
- 2 cups (200 g) powdered sugar
- ¼ cup (20 g) cocoa powder
- 2 tablespoons (30 g) soft butter*
- 2 teaspoons vanilla extract
- 2 tablespoons boiling water
Instructions
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For the brownies: In a medium bowl, whisk together flour, cocoa powder, baking soda and salt and set aside. With an electric mixer, beat sugar, oil and vanilla. Add flour mixture and blend. Mixture will be very dry and powdery at this point. Add shredded zucchini and blend briefly on low speed. Allow mixture to stand for 5-10 minutes so the moisture from the zucchini can be absorbed into the batter.
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Meanwhile, preheat oven to 350°F (170° C) and grease* 9x13 inch (25x40 cm) pan. Mix brownie batter on low speed just until blended and stir in chocolate chips, if using. Spread batter in prepared pan and bake for 18-20 minutes, until top springs back when gently pressed. Remove pan from oven and allow brownies to cool on a wire rack.
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To make the Chocolate Glaze: beat all glaze ingredients with an electric mixture until blended. Distribute glaze over warm brownies and quickly spread evenly. Chill brownies before cutting for best results. Zucchini Brownies stay fresh and moist for several days covered in refrigerator.
Recipe Notes
*To make this recipe vegan, use margarine instead of butter.
Recipe adapted from Crazy for Crust.
Extremely delicious! Super moist and fluffy 🙂