Best Moist And Fudgy Zucchini Brownies
User Reviews
4.9
22 reviews
Excellent
Best Moist And Fudgy Zucchini Brownies
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Zucchini brownies are rich, moist, fudgy, and insanely delicious! You won’t even realize there are veggies in these brownies! A perfect way to use zucchini.
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Ingredients
- 3 cups zucchini DO NOT DRAIN, lightly packed, grated
- 2 cups all-purpose flour see notes for gluten-free options
- 1 ½ cups granulated sugar see notes
- 1 ½ teaspoons baking soda
- 1 teaspoon vanilla extract pure
- ½ cup vegetable oil
- ½ cup dutch processed cocoa powder or use regular cocoa powder
- ½ teaspoon salt
For Frosting – (optional)
- 1 cup powdered sugar
- 3 tablespoons cocoa powder or ordinary cocoa powder, Dutch-processed
- 4 tablespoons butter melted
- 1 teaspoon vanilla extract
- 2 tablespoons water or as needed
Instructions
- Preheat oven to 350 degrees Fahrenheit (or 150 degrees centigrade). Grease a 9x13 baking pan with butter. Line it with parchment paper.
- Pick small zucchini as they have more moisture. More moisture = moistest brownies! Use the small side of the grater and grate zucchini.
- Do not drain. Keep it aside until use.
- Mix until well combined. Keep aside
- In another large bowl, add granulated sugar, oil, and vanilla extract.
- Beat until sugar gets dissolved and ingredients get combined.
- Add dry ingredients little at a time to the wet ingredients and beat until combined. Add the second part, and beat until combined. Add the final part and beat again. Do not overbeat.
- Now add dry ingredients in parts. Add a little at a time to the wet ingredients and whisk until combined. Add the second part, and continue to whisk until combined. Add the final third part and whisk until everything comes together.
- Note at this point the mix will be dry and powdery, don’t worry. It will come together after zucchini is added. Do not add water or milk at this stage.
- Add grated zucchini(with the liquid).
- Fold gently until the batter comes together. Allow the batter to rest for 5 minutes. The moisture in the zucchini will loosen the brownie batter and bring it to the right consistency. If the batter is not wet enough, let it rest for 5 more minutes. For extra chocolatey taste add choco chips or choco chunks to the batter.
- Pour brownie batter into the baking pan. Spread it evenly. Shake the pan a few times to release any bubbles from the bottom of the pan. Bake in a preheated oven at 350 degrees Fahrenheit for 25 to 35 minutes.
- Brownies are done when a toothpick inserted in the center of the pan comes out clean. Remove the pan from the oven and allow it to cool completely.
- Meanwhile make the frosting. In a bowl whisk together powdered sugar, cocoa powder, melted butter, vanilla extract, and a little water as needed.
- Mix well.
- Spread frosting evenly over cooled brownies, and allow them to set completely in the fridge for a couple of hours.
- Once set, remove the brownies from the baking pan. Using a sharp knife cut into bars and serve.
- Brownies will harden once cooled and taste even better the day after! Keep the leftovers covered in air-tight containers in the fridge. You can also freeze them.
- Keep the leftovers covered in air tight containers in fridge. You can also freeze them.
Notes
- Nutritional Info – Please remember that the nutritional information provided is only a rough estimate and can vary greatly based on the products used.
- The nutrition mentioned is per bar/slice, medium-sized slice. I got 15 medium-sized slices/bar.
- Use small zucchini. It has more moisture than larger zucchini. Use the small side of the grater to grate zucchini, so it gets hidden and kids won't be able to see it. Do not drain grated zucchini. Measure 3 cups of grated zucchini. Don’t press it tight while measuring. Use Dutch-processed cocoa powder for a stronger chocolatey taste. For a rich chocolate taste add choco chunks (or choco chips) to the batter. Don’t overbake. Brownies will harden and set as they cool down. Brownies taste even better the next day. You can skip glaze or reduce the amount. Alternatively, top the brownies with choco chunks or chips as soon as they come out of the oven, they'll melt when it’s hot.
- Use small zucchini. It has more moisture than larger zucchini.
- Use the small side of the grater to grate zucchini, so it gets hidden and kids won't be able to see it.
- Do not drain grated zucchini.
- Measure 3 cups of grated zucchini. Don’t press it tight while measuring.
- Use Dutch-processed cocoa powder for a stronger chocolatey taste.
- For a rich chocolate taste add choco chunks (or choco chips) to the batter.
- Don’t overbake.
- Brownies will harden and set as they cool down.
- Brownies taste even better the next day.
- You can skip glaze or reduce the amount. Alternatively, top the brownies with choco chunks or chips as soon as they come out of the oven, they'll melt when it’s hot.
Nutrition Information
Show Details
Calories
275kcal
(14%)
Carbohydrates
44g
(15%)
Protein
3g
(6%)
Fat
11g
(17%)
Saturated Fat
8g
(40%)
Cholesterol
8mg
(3%)
Sodium
185mg
(8%)
Potassium
141mg
(3%)
Fiber
2g
(8%)
Sugar
29g
(58%)
Vitamin A
143IU
(3%)
Vitamin C
4mg
(4%)
Calcium
12mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 15brownies
Amount Per Serving
Calories 275 kcal
% Daily Value*
| Calories | 275kcal | 14% |
| Carbohydrates | 44g | 15% |
| Protein | 3g | 6% |
| Fat | 11g | 17% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 8mg | 3% |
| Sodium | 185mg | 8% |
| Potassium | 141mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 29g | 58% |
| Vitamin A | 143IU | 3% |
| Vitamin C | 4mg | 4% |
| Calcium | 12mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
22 reviews
Excellent
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