Okay, okay, I know what you’re thinking… zucchini in brownies?! Trust me on this one. These aren't just good for you brownies, these are phenomenal brownies that happen to have a sneaky green veggie hidden inside. They are so incredibly moist, you might need a fork to tackle them, and the rich chocolate flavor is enough to make any sweet tooth sing.
We all know the struggle of trying to get more veggies into our diets, especially the little ones! This is where these brownies come to the rescue. The zucchini adds incredible moisture, making these brownies practically melt in your mouth without a hint of 'vegetable-y' taste, I promise! It's a brilliant way to use up a glut of zucchini from the garden (or that bargain buy at the supermarket) and get a dose of goodness in a totally delicious way. This makes these brownies a guilt-free treat, perfect for any time of the day.
Why You'll Love This Recipe
- Super Moist: Thanks to the zucchini, these brownies are ridiculously moist and fudgy.
- Sneaky Healthy: Packed with a hidden serving of vegetables without sacrificing taste. What’s not to love?
- Easy to Make: Simple ingredients and straightforward instructions mean anyone can bake these to perfection.
- Totally Delicious: These taste like the most indulgent chocolate brownies, but with a little nutritious secret.
Let's Get Baking
Ingredients
- ½ cup vegetable oil
- 1 ½ cups white sugar
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 2 cups shredded zucchini (don't squeeze out the moisture!)
- ½ cup chopped walnuts (optional)
For the Chocolate Frosting
- 6 tablespoons unsweetened cocoa powder
- ¼ cup margarine or butter
- 2 cups confectioners sugar
- ¼ cup milk (start with this and add more gradually if needed)
- ½ teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking dish.
- In a large bowl, mix together the oil, sugar, and 2 teaspoons of vanilla extract until well combined.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Fold in the shredded zucchini and walnuts (if using).
- Pour the batter into the prepared baking dish and spread evenly.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs attached. The brownies should spring back slightly when gently touched.
- Let the brownies cool completely in the pan before frosting.
- While the brownies are cooling, prepare the frosting. In a small saucepan over low heat, melt the cocoa powder and margarine or butter. Set aside to cool slightly.
- In a medium bowl, blend together the confectioners sugar, milk, and ½ teaspoon of vanilla extract. Stir in the cooled margarine/cocoa mixture until smooth and creamy, adding more milk 1tsp at a time if required.
- Spread the frosting over the cooled brownies, slice into squares, and prepare to be amazed!
Get Creative!
- Add Chocolate Chips: For an extra chocolatey kick, stir in some chocolate chips or chunks to the batter.
- Spice It Up: Add a pinch of cinnamon or a dash of espresso powder to the batter for a more complex flavor.
- Nutty Delight: Try other nuts like pecans or almonds instead of walnuts, or just skip the nuts altogether for a nut-free version.
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So, there you have it! A delicious way to enjoy both chocolate and vegetables. Try these zucchini brownies and let me know what you think in the comments below!