Zucchini Brownies

Did you grow an abundance of zucchini in your garden this summer? While we are all for zucchini’s health benefits, we also prefer it in a tasty dessert form! This brownie recipe features zucchini, which may sound a little strange, but it makes them so moist and fudgy (and adds a little nutrition to boot)!  Clabber Girl® Baking Powder helps these brownies rise to the perfect cake-like texture.

Why Use Zucchini in Brownies?

Adding zucchini to brownies is mostly about moisture and texture.

• Makes them fudgier: Zucchini contains lots of water, which helps brownies stay moist and soft.
• Doesn’t usually make them taste like vegetables: Chocolate and other ingredients largely mask the mild zucchini flavor.
• Adds tenderness: The moisture can keep brownies from becoming dry or cakey.
• Adds a little nutrition: You get some fiber, vitamins, and minerals, although zucchini brownies are still very much a dessert.
• Can reduce the need for some added fat: Depending on the recipe, zucchini can provide moisture that otherwise comes from oil or butter.

Tip: Don’t squeeze the zucchini dry unless the recipe specifically says to. That water is often what makes zucchini brownies so wonderfully fudgy.

Want to Add Icing to Your Brownies?  Try This!

Ingredients

• 4 tablespoons butter
• 3 tablespoons unsweetened cocoa powder
• 2 cups powdered sugar
• 3–4 tablespoons milk
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions

1. Melt the butter in a small saucepan over low heat.
2. Whisk in the cocoa powder until smooth.
3. Remove from heat and gradually whisk in the powdered sugar.
4. Add the milk, 1 tablespoon at a time, until the icing is smooth and spreadable.
5. Stir in vanilla and a pinch of salt.
6. Spread over cooled brownies. Let it sit for 10–20 minutes to set.

For a fudgier, richer icing: Add ½ cup of chocolate chips to the warm butter-and-cocoa mixture and stir until melted before adding the powdered sugar.

If you’re making zucchini brownies, this chocolate icing is especially good because it adds a rich chocolate layer without overpowering the brownies.

Zucchini Brownies

Did you grow an abundance of zucchini in your garden this summer? While we are all for zucchini's health benefits, we also prefer it in a tasty dessert form! This brownie recipe features zucchini, which may sound a little strange, but it makes them so moist and fudgy (and adds a little nutrition to boot)!

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Ingredients

  

• ½ lb Unsalted butter cut into pieces
• 16 oz (2½ cups) Semi-sweet chocolate chips divided
• 3 large Eggs
• 1½ cups Granulated sugar
• 2 tbsp Member's Mark™ Vegetable Oil
• 1 tbsp Vanilla extract
• 1½ cups All-purpose flour
• ⅓ cup Unsweetened cocoa powder
• 1 tsp Clabber Girl® Baking Powder
• ½ tsp Fine sea salt
• 2 cups (from 1 medium zucchini) Shredded zucchini do not drain

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Instructions

 

• Preheat oven to 350℉. Butter a 9x13-inch metal pan and line it with parchment paper.
• In a medium saucepan over medium-low heat, melt together 2 cups chocolate chips and butter while whisking constantly. Do not boil. Once smooth, remove from heat and set aside to cool for 15 minutes.
• In a small bowl, whisk together flour, cocoa powder, Clabber Girl® Baking Powder, baking soda, and salt.
• In a large bowl, whisk together eggs, sugar, oil, and vanilla until blended. Whisk in the cooled chocolate mixture.
• Add dry ingredients to the large bowl of wet ingredients and stir until well combined.
• Fold in the zucchini until well incorporated. Pour the batter into the prepared baking pan. Sprinkle the remaining ½ cup chocolate chips over the top.
• Bake at 350℉ for 35-40 minutes. For fudgy brownies, bake for 35-37 minutes or until a toothpick comes out mostly clean. For firmer brownies, bake for 40 minutes or until a toothpick comes out clean. Cool in the pan then cut into bars.

Course: Dessert

Keyword: baking powder, brownies, clabber girl, dessert, zucchini