Zucchini Brownies

Zucchini brownies are the perfect blend of health and indulgence. Learn how to
make these moist, fudgy treats that everyone will love.

Servings: 23

Author:

Prep Time
30 minutes

Cook Time
29 minutes

Cake

American

brownies zucchini

Instructions

1 Preheat your oven to 350°F. Line a 9x13" baking pan with foil and spray with
cooking spray. Set aside.
2 In a medium bowl, whisk together the flour, cocoa, baking soda, and salt. Set
aside.
3 Using an electric mixer fitted with a paddle attachment, mix the oil, sugar, and
vanilla until well combined. Add the dry ingredients and stir. Fold in the
shredded zucchini. Let the mixture sit for a few minutes so the batter can
absorb the moisture from the zucchini.
4 If the mixture is still powdery, add up to 5 tablespoons of water, one
tablespoon at a time, stirring well after each addition. The batter should be
very thick but not powdery. (The amount of water depends on how wet your
zucchini is.) If using, add the chopped walnuts. You might need to use your
hands to work the water in instead of a spoon. The dough will be thick like
cookie dough. Be careful not to add too much water. Spread the batter evenly in
the prepared pan.
5 Bake for 25-30 minutes until the brownies spring back when gently touched.
6 For the frosting, whisk together the melted butter, cocoa, salt, and powdered
sugar. Whisk in the milk and vanilla extract until smooth. Spread the frosting
over the cooled brownies. Cut into squares and chill to set slightly. The
frosting will harden slightly on top but stay wet and gooey underneath.
7 Store the brownies in an airtight container and eat within 2 days. Chilling them
can make them last an extra day. These are "fork" brownies because they are so
gooey.