Can you taste the zucchini in these brownies?

No, not at all. The zucchini has a very mild flavor and blends completely into the chocolate batter. Once baked, it is impossible to detect by taste, smell, or texture. It simply keeps the brownies moist and fudgy.

Why are my zucchini brownies cakey instead of fudgy?

The most common reason is adding too much water to the batter. The batter should be very thick, similar to cookie dough. If it becomes thin or pourable before baking, the result will be cakey rather than dense and fudgy. Add water one tablespoon at a time and only if the batter still feels dry after the zucchini has had a few minutes to release its moisture.

Do I need to peel or squeeze the zucchini?

No to both. Leave the skin on when you shred it. The skin is very thin and disappears into the batter. You also do not need to squeeze out the liquid. That natural moisture is exactly what helps keep these brownies soft and fudgy.

Can I make these zucchini brownies gluten free?

Yes, you can try substituting a one-to-one gluten-free flour blend in place of all-purpose flour. The texture may be slightly different depending on the blend you use, but most cup-for-cup substitutes work reasonably well in brownie recipes. You may need to add a touch more liquid if the batter seems very dry.

Zucchini Brownies: Rich, Fudgy and Secretly Healthy

Description

These zucchini brownies are deeply chocolatey, incredibly moist, and finished with a glossy cocoa frosting that sets slightly on top while staying gooey underneath. The zucchini disappears completely into the batter, leaving you with rich, fudgy brownies that stay soft for days.

Ingredients

For the brownies:
All-purpose flour
Unsweetened cocoa powder
Baking soda
Salt
Vegetable oil
Granulated sugar
Vanilla extract
Shredded zucchini
Water, 1 tablespoon at a time as needed, up to 5 tablespoons
Chopped walnuts, optional
For the chocolate frosting:
Unsweetened cocoa powder
Melted unsalted butter
Powdered sugar
Milk
Vanilla extract
A pinch of salt

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Instructions

Preheat the oven to 175°C or 350°F.
Line a 9 by 13 inch baking pan with foil and spray it well with cooking spray.
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
Using an electric mixer, combine the vegetable oil, sugar, and vanilla until smooth.
Add the dry ingredients and stir everything together.
Fold in the shredded zucchini and let the mixture sit for a couple of minutes so the zucchini can release its moisture.
Check the batter texture. It should be very thick, like cookie dough. If it feels dry or powdery, add water 1 tablespoon at a time, up to 5 tablespoons total.
Fold in the chopped walnuts, if using.
Spread the thick batter into the prepared pan.
Bake for 25 to 30 minutes, until the top springs back gently when touched.
Allow the brownies to cool completely.
To make the frosting, whisk together the melted butter, cocoa powder, salt, and powdered sugar.
Add the milk and vanilla, then whisk until smooth and glossy.
Spread the frosting over the completely cooled brownies.
Cut into squares and refrigerate for 30 minutes before serving.

Notes

Do not peel or squeeze the zucchini before adding it to the batter. Let the batter rest before adding water, and only add enough to remove any dry or powdery texture. Avoid overbaking to keep the brownies dense, rich, and fudgy.

Prep Time: Not provided
Cook Time: 25-30 minutes
Category: Dessert
Method: Baking
Cuisine: Not specified

Nutrition

Serving Size: 1 brownie