Zucchini Brownies
These zucchini brownies are moist and rich and insanely delicious. You'd never guess they're hiding zucchini! Topped with a chocolate fudge frosting.
Servings: 24
Calories: 310kcal
Ingredients
- 2 cups All Purpose Flour Measured Correctly*
- 1 cup Cocoa Powder Unsweetened
- 2 cups White Granulated Sugar
- ½ tsp Salt
- 1 Tbsp Instant Coffee Optional
- 2 cups Shredded Zucchini Packed cups (280g)*
- 1 cup Canola Oil or Vegetable Oil
- 1 Large Egg
- 2 tsp Vanilla Extract
For the Chocolate Fudge Topping:
- ⅓ cup Butter
- ⅓ cup Milk
- 1 and ½ cups White Granulated Sugar
- 1 cup Chocolate Chips
Instructions
- Preheat the oven to 350°F and spray a 9x13 baking pan with non-stick spray.
- Sift all purpose flour and cocoa powder into a mixing bowl and add white sugar, salt and instant coffee and mix together.
- Add shredded zucchini, oil, egg and vanilla and mix into a thick batter. If you have any trouble getting it mixed in, then leave the bowl for a minute, and then come back to it. The zucchini will release more moisture into the batter and when you come back to mix it will come together easily.
- Transfer the batter to your prepared 9x13 baking pan and smooth down with the back of a spoon so that it reaches all the corners.
- Bake for 25 minutes until a toothpick inserted into the center comes out mostly clean. Moist crumbs are fine, wet batter is not.
- While the brownies are cooling, prepare your chocolate fudge topping.
- Melt the butter in a saucepan and then add the sugar and milk.
- Stir continuously until it reaches a full boil, then remove from the heat and add chocolate chips and stir vigorously until they have melted and you have a smooth chocolate sauce.
- It will start setting pretty fast, so immediately pour it over the top of the still warm brownies and let it set completely.
- Cut into squares and enjoy.
Video
Notes
- Measure the flour correctly using the spoon and level method, spoon it into your measuring cup and then level off the top with a knife. Don't scoop it and don't pack it into the cup. Alternatively, weigh it on a food scale. Click 'metric' below the list of ingredients to get the correct weight in grams.
- The instant coffee just enhances the chocolate flavor of the brownies, it doesn't make them taste like coffee at all. However, you can omit it if you want to.
- The zucchini should be freshly shredded. If you shred it in advance it will dry out and you won't have all the moisture that you need for this recipe. You can shred it using a food processor (our favorite) or a box grater. There is no need to peel the zucchini first and also no need to squeeze out any excess moisture. If you have any water pooling at the bottom of your food processor after shredding, then leave that behind, but otherwise don't squeeze or blot the zucchini, all the moisture is needed for the batter.
- The chocolate fudge topping is optional, but highly recommended! You can use any chocolate chips for this or chopped chocolate. We used milk chocolate chips but dark or semi sweet will also work great.
- Your 9x13 baking pan should be deep enough to account for both your brownies and your chocolate fudge topping. When your brownies have gone into the pan and smoothed down there should be some space left on top for the topping.
- Keep your brownies stored at room temperature in an airtight container for 3-4 days or in the fridge for up to a week. They are also freezer friendly for up to 3 months.
Nutrition
Serving: 1Brownie | Calories: 310kcal | Carbohydrates: 45g | Protein: 3g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 16mg | Sodium: 83mg | Potassium: 107mg | Fiber: 2g | Sugar: 34g | Vitamin A: 133IU | Vitamin C: 2mg | Calcium: 22mg | Iron: 1mg