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Zucchini Brownies with Cocoa Frosting

Zucchini Brownies with Cocoa Frosting
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Zucchini Brownies with Cocoa Frosting are a moist, rich dessert that cleverly incorporates shredded zucchini for added moisture and nutrition without compromising on deep chocolate flavor. Topped with a smooth cocoa frosting, these fudgy brownies are a perfect treat for anyone looking to enjoy a delicious chocolate dessert with a hidden veggie twist.

Ingredients

Scale

Brownie Batter

  • 1 cup fresh zucchini, shredded (about 1 medium zucchini)
  • 1 cup all-purpose flour (or gluten-free all-purpose flour blend for gluten-free version)
  • 3/4 cup unsweetened cocoa powder
  • 1 cup granulated sugar
  • 1/2 cup butter, melted (or 1/2 cup oil for dairy-free/vegan option)
  • 2 large eggs (or flax eggs for vegan option)
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder (or baking soda)
  • 1/4 teaspoon salt

Cocoa Frosting

  • 1 cup powdered sugar
  • 1/4 cup unsweetened cocoa powder
  • Pinch of salt
  • 2–3 tablespoons milk or cream (dairy or plant-based)

Instructions

  1. Prepare the Zucchini: Wash and shred fresh zucchini without peeling. Gently squeeze out excess moisture using a clean towel or cheesecloth to ensure brownies remain fudgy and not soggy.
  2. Mix the Dry Ingredients: In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, and salt to evenly distribute leavening agents and cocoa flavor.
  3. Combine Wet Ingredients: In a separate bowl, beat the eggs with melted butter (or oil) and vanilla extract. Stir in the shredded zucchini to mix moisture and flavor carefully.
  4. Bring It All Together: Fold the wet ingredients into the dry mixture gently, mixing just until combined to avoid tough brownies. Batter will be thick and chocolatey with flecks of green zucchini.
  5. Bake Until Perfect: Pour batter into a greased or parchment-lined pan, smoothing the surface. Bake at 350°F (175°C) for 25-30 minutes or until a toothpick inserted comes out with moist crumbs. Avoid overbaking to keep brownies fudgy.
  6. Prepare the Cocoa Frosting: While brownies cool, blend powdered sugar, cocoa powder, and salt. Gradually add milk or cream, stirring until smooth and spreadable.
  7. Frost and Enjoy: Once brownies are completely cooled, spread cocoa frosting evenly on top. Slice into squares and serve.

Notes

  • Don’t over-squeeze the zucchini; retain some moisture for tender brownies.
  • Use high-quality cocoa powder to enhance chocolate depth.
  • Check baking time starting at 25 minutes to prevent drying out.
  • Cool brownies completely before frosting to avoid runny icing.
  • Store brownies in an airtight container at room temperature for best texture.

Nutrition

Keywords: zucchini brownies, chocolate brownies, healthy brownies, gluten-free brownies, veggie dessert, cocoa frosting, fudgy brownies

Find it online: https://mydishez.com/zucchini-brownies-with-cocoa-frosting/