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Chocolate Zucchini Brownies

Chocolate Zucchini Brownies That Will Change Your Dessert Game

Indulge in these chocolate zucchini brownies that combine rich flavor with healthy ingredients, redefining dessert perfection.
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Prep Time 20 minutes
Cook Time 30 minutes
Resting Time 10 minutes
Total Time 1 hour
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Brownies
  • ½ cup Vegetable Oil Can be substituted with melted coconut oil for a different flavor.
  • 1 cup Granulated Sugar No direct substitute, but can reduce the amount for less sweetness.
  • ½ cup Light Brown Sugar (packed) Can replace with dark brown sugar for a more robust taste.
  • 1 teaspoon Vanilla Extract Use pure vanilla for best results; imitation works too.
  • 1 cup All-Purpose Flour For gluten-free, substitute with almond flour, adjusting baking time as necessary.
  • ½ cup Dark Chocolate Unsweetened Cocoa Powder Regular cocoa powder can be used but will adjust the flavor slightly.
  • 1 teaspoon Baking Soda No substitutes recommended; it's essential for texture.
  • ½ teaspoon Kosher Salt Regular salt can be used but adjust quantity accordingly.
  • 1 to 1½ cups Finely Shredded Zucchini Ensure proper grating; avoid puree to maintain texture.
For the Fudgy Frosting
  • ½ cup Unsalted Butter (melted) Could use vegan butter as a dairy-free alternative.
  • ½ cup Dark Chocolate Unsweetened Cocoa Powder Substitute with regular cocoa if needed.
  • 2 cups Powdered Sugar Granulated sugar can be powdered at home if necessary.
  • ¼ cup Heavy Whipping Cream Substitute with coconut cream for a dairy-free option.
  • 1 teaspoon Vanilla Extract Use pure for best results; imitation works too.

Equipment

  • 9x13 inch baking dish
  • Mixing Bowl
  • whisk
  • spatula
  • sifter
  • cooling rack

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C). Line a 9x13-inch baking dish with parchment paper.
  2. In a large mixing bowl, whisk together vegetable oil, granulated sugar, light brown sugar, and vanilla extract until well combined.
  3. Gradually sift in all-purpose flour, dark chocolate cocoa powder, baking soda, and kosher salt to the wet mixture. Stir gently until just combined.
  4. Fold in finely shredded zucchini gently, allowing the mixture to absorb the moisture. Let sit for 10 minutes.
  5. Pour the batter into the prepared baking dish and bake for 25–30 minutes, until a toothpick comes out with a few moist crumbs.
  6. Allow brownies to cool completely. In a separate bowl, mix melted butter, dark chocolate cocoa powder, powdered sugar, heavy whipping cream, and vanilla extract until smooth.
  7. Spread frosting evenly over the cooled brownies and slice into bars.

Nutrition

Serving: 1sliceCalories: 200kcalCarbohydrates: 25gProtein: 2gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 25mgSodium: 150mgPotassium: 150mgFiber: 2gSugar: 15gVitamin A: 100IUVitamin C: 2mgCalcium: 20mgIron: 1mg

Notes

Allowing the brownies to cool completely before frosting prevents melting. Store in an airtight container for up to 5 days.

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