Do You Need to Squeeze the Water Out of Zucchini for Brownies?

For these Thick and Fudgy Zucchini Brownies, the zucchini contributes valuable moisture to the batter, so you do not want to remove all of its natural liquid unless your zucchini is exceptionally watery. Follow the recipe method rather than automatically squeezing grated zucchini dry. Using fresh, finely grated zucchini also helps distribute the vegetable evenly throughout the brownie batter. This creates a moist texture without leaving large pieces of zucchini in each slice.

Can You Taste Zucchini in Zucchini Brownies?

Zucchini has a naturally mild flavor, so chocolate remains the star of these brownies. Cocoa powder, chocolate chips, vanilla, browned butter, and fudge frosting easily dominate its subtle taste. The zucchini mainly contributes moisture and texture. Once finely grated and baked, it softens into the batter, making Thick and Fudgy Zucchini Brownies an easy way to use extra summer zucchini without creating a vegetable-flavored dessert.

How Do You Keep Zucchini Brownies Fudgy Instead of Cakey?

Accurate measuring, gentle mixing, and careful baking are essential. Once the flour is added, stir the brownie batter only until the ingredients are combined. Excessive mixing can make the finished brownies less tender. Avoid overbaking as well. The brownies should be just set when removed from the oven. Because they continue to firm as they cool, baking until the center looks completely dry can produce a cakier result rather than the desired dense, fudgy consistency.

Thick and Fudgy Zucchini Brownies: Easy & Rich

Name: Thick and Fudgy Zucchini Brownies
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: American
Ingredients: Salted butter — quantity not specified in the source; 1 bag mini chocolate chips; Pure vanilla extract — quantity not specified in the source; Eggs, at room temperature — quantity not specified in the source; Powdered sugar — quantity not specified in the source; Fresh zucchini, grated — quantity not specified in the source; All-purpose flour — quantity not specified in the source; Cocoa powder — quantity not specified in the source; Baking powder — quantity not specified in the source; Sea salt — quantity not specified in the source; Chocolate chips, preferably dark chocolate — quantity not specified in the source; For the frosting: melted butter — quantity not specified in the source; For the frosting: 2 cups powdered sugar, plus more if needed; For the frosting: cocoa powder — quantity not specified in the source; For the frosting: vanilla extract — quantity not specified in the source; For the frosting: warm milk — add as needed for consistency

Description

Thick and Fudgy Zucchini Brownies are rich, moist chocolate brownies made with grated zucchini, lightly browned butter, cocoa powder, and chocolate chips, then finished with a creamy old-fashioned chocolate fudge frosting.

Ingredients

Scale

Salted butter — quantity not specified in the source
1 bag mini chocolate chips
Pure vanilla extract — quantity not specified in the source
Eggs, at room temperature — quantity not specified in the source
Powdered sugar — quantity not specified in the source
Fresh zucchini, grated — quantity not specified in the source
All-purpose flour — quantity not specified in the source
Cocoa powder — quantity not specified in the source
Baking powder — quantity not specified in the source
Sea salt — quantity not specified in the source
Chocolate chips, preferably dark chocolate — quantity not specified in the source
For the frosting: melted butter — quantity not specified in the source
For the frosting: 2 cups powdered sugar, plus more if needed
For the frosting: cocoa powder — quantity not specified in the source
For the frosting: vanilla extract — quantity not specified in the source
For the frosting: warm milk — add as needed for consistency

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Instructions

Preheat the oven to 350°F. Line a 9×9-inch square baking pan with parchment paper.
Add the salted butter to a pot over medium heat. Cook for 2 to 3 minutes, until the butter is lightly browned and smells toasted.
Remove the butter from the heat and stir in the mini chocolate chips until completely melted. Mix in the vanilla extract.
In a mixing bowl, whisk the room-temperature eggs for about 1 minute, until bubbly on top.
Add the melted chocolate mixture and powdered sugar to the eggs. Whisk for 1 to 2 minutes, until smooth.
Mix in the grated zucchini.
Add the all-purpose flour, cocoa powder, baking powder, and sea salt. Stir just until combined, taking care not to overmix.
Fold in the additional chocolate chips.
Spread the brownie batter evenly in the prepared pan.
Bake for 30 to 35 minutes, or until the thick brownies are just set in the center. Avoid overbaking to preserve their fudgy texture.
To make the frosting, whisk together the melted butter, 2 cups powdered sugar, cocoa powder, vanilla extract, and warm milk.
Add additional warm milk a little at a time until the frosting is thick but slightly drizzly. Taste and add more powdered sugar if needed.
Spread the fudge frosting evenly over the brownies.
Allow the frosted brownies to set for about 1 hour before slicing, or serve sooner for a softer, gooier texture.

Notes

Use room-temperature eggs so they blend smoothly with the warm chocolate mixture.
Finely grate the zucchini so it distributes evenly throughout the brownie batter.
Do not overmix after adding the flour, as excessive mixing can make the brownies less tender.
Watch the butter carefully while browning because it can go from toasted to burned quickly.
For the fudgiest brownies, remove them from the oven when the center is just set rather than completely dry.
Dark chocolate chips provide a deeper chocolate flavor, but semi-sweet chocolate chips may also be used.
The brownies can be served without frosting for a simpler chocolate zucchini brownie.
Store cooled brownies in a well-sealed container to help preserve their moist texture.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 brownie
Calories: 204 kcal
Sugar: Not provided
Sodium: Not provided
Fat: Not provided
Saturated Fat: Not provided
Unsaturated Fat: Not provided
Trans Fat: Not provided
Carbohydrates: Not provided
Fiber: Not provided
Protein: Not provided
Cholesterol: Not provided