The Best Zucchini Brownies
User Reviews
5
The Best Zucchini Brownies
Description
This recipe starts by melting oil with dark chocolate and cocoa powder to create a rich chocolate base. After removing from heat, granulated sugar, eggs, vanilla, and grated, drained zucchini are added, providing moisture and subtle vegetable sweetness. Dry ingredients including flour, baking soda, and salt are stirred in, then the batter is spread in a parchment-lined baking pan.
The brownies bake until just set, maintaining a moist center with a few crumbs clinging to a toothpick test. While the brownies bake, the glaze is prepared by gently simmering butter, cocoa, chocolate chips, and milk, then whisking in vanilla and powdered sugar to a smooth, pourable consistency.
Once the brownies come out of the oven, the warm glaze is immediately poured over and smoothed out, setting as the brownies cool. The result is a chocolate-rich, moist treat with a fudgy texture and shiny, sweet topping.
The brownies freeze well when fully cooled and wrapped, preserving quality for up to three months.
Ingredients
- 1/2 cup olive oil or canola oil, light tasting
- 1/2 cup dark chocolate chips
- 2 tablespoons cocoa powder unsweetened
- 1 cup granulated sugar
- 1 egg
- 1 egg yolk
- 1 teaspoon vanilla
- 1 cup zucchini grated and wrung out
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup all-purpose flour
For the Glaze:
- 1/4 cup butter
- 2 tablespoons cocoa powder unsweetened
- 1/4 cup dark chocolate chips
- 2 tablespoons milk
- 1/2 teaspoon vanilla
- 1 1/2 cups powdered sugar
Instructions
- Preheat oven to 350 degrees. Line 9 1/2"x13" baking pan {1/4 sheet pan size} with parchment paper, lightly spray with nonstick cooking spray, and set aside.
- In a medium saucepan, melt the oil, chocolate chips, and cocoa together over medium-low heat. Remove from heat and stir in sugar, eggs, vanilla, and zucchini. Stir in dry ingredients, then pour into prepared pan. Spread out evenly and bake 15-20 minutes or until a toothpick comes out clean when inserted in the middle. {A few moist crumbs is fine.}
- While brownies are baking, melt butter, cocoa powder, chocolate chips, and milk together and simmer gently 1 minute. Remove from heat, then whisk in vanilla and powdered sugar.
- Once brownies are pulled from the oven, pour hot frosting over bars immediately. Spread to smooth, if needed. Cool 5-10 minutes before cutting into pieces and serving.
Notes
- After glazing, let the brownies cool 5-10 minutes before cutting to allow the glaze to set.
- Wrap cooled brownies tightly with plastic wrap and aluminum foil to freeze; they keep well up to 3 months.
- Drain grated zucchini well to avoid excess moisture in the batter.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18brownies
Amount Per Serving
Calories 255 kcal
% Daily Value*
| Calories | 255kcal | 13% |
| Carbohydrates | 31g | 10% |
| Protein | 4g | 8% |
| Fat | 13g | 20% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 21mg | 7% |
| Sodium | 200mg | 8% |
| Potassium | 84mg | 2% |
| Sugar | 23g | 46% |
| Vitamin A | 140IU | 3% |
| Calcium | 91mg | 9% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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