Moist Fudgy Zucchini Brownies

Zucchini brownies are rich, moist, fudgy and insanely delicious! You won’t even realize there are veggies in these brownies! A perfect way to use zucchini lying in your fridge and a perfect dessert for any chocoholic!

Did I convince you enough to have your interest in these brownies now?! Good, let’s get baking brownies! Not just any ordinary brownies! But, the moistest, fudgiest, decadent brownies you will ever bake! Period!

Ingredients Needed

Below pic shows you all you need to make these brownies. First picture is the list of all ingredients needed for the brownies and the second one shows ingredients for frosting. You can skip the frosting and eat brownies as it is or top it with something else that’s your favorite. Like choco chips, toasted nuts, dark melted chocolate, anything!

Zucchini – It’s best to use small size zucchini as they have much more liquid content as compared to large zucchini which are mostly dryer! There is no water/milk/egg or other ingredients used in this recipe for making moist batter. It’s all just zucchini and it’s moisture. DO NOT DRAIN out the liquid! The liquid is what is going to make the brownies moist and fudgy.

Oil – use flavorless oil like cooking vegetable oil or sunflower oil.

Cocoa Powder – Unsweetened dutch processed cocoa powder is best.  It has stronger chocolate flavor. Ordinary cocoa powder works too.

Flour – All purpose plain flour. For gluten free options use coconut flour or gluten free oats flour.

Sugar – Use granulated white sugar or other granulated sweetener of your choice. Other granulated sweeteners that you can use are coconut sugar, Erythritol. Granulated sweeteners helps in the texture of the brownies.

Baking Soda – Also called as bi-carbonate soda. It’s used to help the brownies rise and for texture. If you want to substitute with baking powder use 4 ½ tablespoon of it.

Vanilla Extract – use good quality vanilla for better taste.

Salt – a pinch of sea salt enhances the taste.

For Frosting –

A mix of powdered sugar, cocoa powder, vanilla extract, melted butter (substitute it with coconut oil to make it vegan). Mix everything together, add little water to get the right consistency for the frosting.

How To Make Zucchini Brownie (With Step-By-Step Pictures)

• Pre-heat oven at 350 degree Fahrenheit (or 150 degree centigrade).
• Grease a 9×13 baking pan with butter. Line it with parchment paper.
• Pick small zucchini as they have more moisture. More moisture = moistest brownies!
• Grate zucchini. Use small side of your grater so you get little shreds of zucchini. No one will be able to tell or see any zucchini in the brownies.
• DO NOT DRAIN. Keep it aside until you get other ingredients prepped.
• In a large bowl add all the dry ingredients – all purpose flour, cocoa powder, baking soda, and salt. Mix until well combined. Keep aside.
• In another large bowl, whisk together granulated sugar, oil and vanilla extract until combined.
• Now add dry ingredients in parts. Add little at a time to the wet ingredients and whisk until combined. Add the second part, continue to whisk until combined. Add the final third part and whisk until everything comes together.
• Note at this point the mix will be dry and powdery, don’t worry. It will come to right consistency after zucchini is mixed in. Do not get tempted to add water or milk at this stage. Hold on to that temptation.

• Add all of the grated zucchini along with all the liquids in it. Fold in gently until everything comes together.

• Allow the batter to rest for 5 minutes.
• The moisture in zucchini will loosen the brownie batter and bring it to right consistency. See pic.
• If batter is not wet enough, let it rest for 5 more minutes.
• If you like to add choco chips or choco chunks, now is the time. It makes brownies extra chocolatey.
• Pour brownie batter into the baking pan. Spread it evenly. Shake the pan  few time to release any bubble from the bottom of the pan.
• Bake brownie in pre-heated oven at 350 degree Fahrenheit for 25 to 35 minutes.
• Brownies are done with an tooth pick inserted in the center of the pan is removed with crumbs. You should not see any wet batter on the toothpick.
• Remove the pan from the oven and allow it to cool completely.
• Meanwhile you can get the frosting ready. In a bowl whisk together powdered sugar, cocoa powder, melted butter, vanilla extract and little water as needed.
• Spread frosting evenly over cooled brownies, allow it to set completely in the fridge for couple of hours.
• Once set, remove brownies from the baking pan. Using sharp knife cut into bars and serve.

• These brownies will firm up once cooled and tastes even better on day two!
• Keep the leftovers covered in air tight containers in fridge. You can also freeze them.

Tips And Secrets To Make World’s Moistest And Fudgiest Zucchini Brownies

1. Use small zucchini. It has more moisture compared to larger zucchini.
2. Use small side of your grater so you get little shreds of zucchini. No one will be able to tell or see any zucchini in the brownies.
3. DO NOT DRAIN grated zucchini.
4. Measure 3 cups grated zucchini, lightly packed. Don’t push tight zucchini while measuring it.
5. Dutch processed cocoa powder has stronger chocolatey taste and is best choice. You can use ordinary cocoa powder as well.
6. If you like your brownies extra chocolatey add choco chunks (or choco chips) to the batter before baking.
7. Don’t overbake chocolate zucchini brownies. It’s done once tooth pick removed with crumbs. There should not be any wet batter stuck to tooth pick when inserted and removed from the center of the pan.
8. Zucchini brownies will still be very moist, and then will harden and set as it cool down. Don’t overbake!
9. It tastes even BETTER the next day. That gives all excuses to make ahead a big batch and store them in fridge. They stay moist for days!
10. If you don’t want to add frosting on brownies, you can skip or reduce the amount you use by simply drizzling the frosting on top instead of spreading all over.
11. Alternatively top your brownies with choco chunks or chips soon as it comes out of oven. Chuck those choco chips or chunks on brownies while it’s still hot.

How To Store Leftovers?

In Fridge – Any leftovers can be covered in air tight containers and stored in fridge for upto a week. They taste better the second day and keep moist for days.

In Freezer – Stack up the bars in air tight containers separating the bars with parchment wax paper covered in air tight containers. You can keep these frozen for 2 months.

When ready to eat, thaw these in fridge and then bring them to room temperature before eating.

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📋Moist Fudgy Zucchini Brownies

Zucchini brownies are rich, moist, fudgy and insanely delicious! You won’t even realize there are veggies in these brownies! A perfect way to use up zucchini lying in your fridge and a perfect dessert for any chocoholic!

5 from 10 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 10 minutes

Cook Time: 35 minutes

Servings: 15 brownies

Calories: 275kcal

Author: Jyothi Rajesh

Ingredients

• ▢ 3 cups grated zucchini DO NOT DRAIN, lightly packed
• ▢ 2 cups all purpose flour see notes for gluten free options
• ▢ 1 ½ cups granulated sugar see notes
• ▢ 1 ½ teaspoon baking soda
• ▢ 1 tablespoon pure vanilla extract
• ▢ ½ cup vegetable oil
• ▢ ½ cup Dutch processed cocoa powder or ordinary cocoa powder
• ▢ 1 teaspoon salt

For Frosting – (optional)

• ▢ 1 cup powdered sugar
• ▢ 3 tablespoon Dutch processed cocoa powder or ordinary cocoa powder
• ▢ 4 tablespoon melted butter
• ▢ 1 teaspoon vanilla extract
• ▢ 1 or 2 tablespoon water or as needed

Instructions

• Pre-heat oven at 350 degree Fahrenheit (or 150 degree centigrade).
• Grease a 9×13 baking pan with butter. Line it with parchment paper.
• Pick small zucchini as they have more moisture. More moisture = moistest brownies!
• Grate zucchini. Use small side of your grater so you get little shreds of zucchini. No one will be able to tell or see any zucchini in the brownies.
• DO NOT DRAIN. Keep it aside until you get other ingredients prepped.
• In a large bowl add all the dry ingredients – all purpose flour, cocoa powder, baking soda, and salt. Mix until well combined. Keep aside.
• In another large bowl, whisk together granulated sugar, oil and vanilla extract until combined.
• Now add dry ingredients in parts. Add little at a time to the wet ingredients and whisk until combined. Add the second part, continue to whisk until combined. Add the final third part and whisk until everything comes together.
• Note at this point the mix will be dry and powdery, don’t worry. It will come to right consistency after zucchini is mixed in. Do not get tempted to add water or milk at this stage. Hold on to that temptation.
• Add all of the grated zucchini along with all the liquids in it. Fold in gently until everything comes together.
• Allow the batter to rest for 5 minutes.
• The moisture in zucchini will loosen the brownie batter and bring it to right consistency. See pic.
• If batter is not wet enough, let it rest for 5 more minutes.
• If you like to add choco chips or choco chunks, now is the time. It makes brownies extra chocolatey.
• Pour brownie batter into the baking pan. Spread it evenly. Shake the pan few time to release any bubble from the bottom of the pan.
• Bake brownie in pre-heated oven at 350 degree Fahrenheit for 25 to 35 minutes.
• Brownies are done with an tooth pick inserted in the center of the pan is removed with crumbs. You should not see any wet batter on the toothpick.
• Remove the pan from the oven and allow it to cool completely.
• Meanwhile you can get the frosting ready. In a bowl whisk together powdered sugar, cocoa powder, melted butter, vanilla extract and little water as needed.
• Spread frosting evenly over cooled brownies, allow it to set completely in the fridge for couple of hours.
• Once set, remove brownies from the baking pan. Using sharp knife cut into bars and serve.
• These brownies will firm up once cooled and tastes even better on day two!
• Keep the leftovers covered in air tight containers in fridge. You can also freeze them.

Video

Notes

Zucchini – Use small zucchini. It has more moisture compared to larger zucchini. Use small side of your grater so you get little shreds of zucchini. No one will be able to tell or see any zucchini in the brownies. DO NOT DRAIN grated zucchini. Measure 3 cups grated zucchini, lightly packed. Don’t push tight zucchini while measuring it.

Cocoa Powder – Dutch processed cocoa powder has stronger chocolatey taste and is best choice. You can use ordinary cocoa powder as well.

Extra Chocolatey – If you like your brownies extra chocolatey add choco chunks (or choco chips) to the batter before baking.

Perfect Brownies – Don’t overbake chocolate zucchini brownies. It’s done once tooth pick removed with crumbs. There should not be any wet batter on the stick. 

Tastes Better On Day Two – It tastes even BETTER the next day. That gives all excuses to make ahead a big batch and store them in fridge. They stay moist for days!

Don’t Like Frosting? – If you don’t want to add frosting on brownies, you can skip or reduce the amount you use by simply drizzling the frosting on top instead of spreading all over. Alternatively top your brownies with choco chunks or chips soon as it comes out of oven. Chuck those choco chips or chunks on brownies while it’s still hot.

 

Nutrition mentioned is per bar/slice, medium sized slice. I got 15 medium sized slices/bar.

 

 

Nutrition

Calories: 275kcal | Carbohydrates: 44g | Protein: 3g | Fat: 11g | Saturated Fat: 8g | Cholesterol: 8mg | Sodium: 185mg | Potassium: 141mg | Fiber: 2g | Sugar: 29g | Vitamin A: 143IU | Vitamin C: 4mg | Calcium: 12mg | Iron: 1mg

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