Are you tired of the same old boring brownie recipe?
Do you want to incorporate more nutritious ingredients into your dessert without sacrificing taste?
Then look no further because, in today’s blog post, we’ll be sharing two amazing frosted zucchini brownies recipes that are sure to satisfy your sweet tooth while also adding a healthy twist.
This unique twist on a classic dessert is not only tasty but also packs some hidden nutrients from the zucchini.
So, get ready to elevate your baking game and surprise your taste buds with this unique twist on traditional brownies.
Simple Homemade Frosted Zucchini Brownies Recipe
Before we dive into the delicious recipes, let’s take a moment to appreciate how easy it is to make these frosted zucchini brownies at home.
The ingredients are simple and easily available in most kitchens.
You don’t need any fancy equipment or baking skills to whip up a batch of these delectable brownies.
All you need is some flour, sugar, eggs, cocoa powder, and of course, zucchini!
The best part?
You can use fresh or frozen zucchini for the recipe.
1. Ingredients That You Will Need
For the Brownies:
1. Vegetable oil: We use vegetable oil to make the brownies moist and fudgy. You can also use melted butter if you prefer.
2. Grated Zucchini: It is a key ingredient in the frosted zucchini brownies recipe because it adds moisture and a delicate texture to the brownies without overpowering their chocolate flavor. This hidden vegetable also contributes valuable nutrients.
3. Flour: All-purpose flour is the base of this recipe. You can also use whole wheat flour or a gluten-free flour blend if you prefer.
4. Chocolate Chips: Adding chocolate chips to the brownie batter adds an extra layer of richness and decadence. You can use semi-sweet, dark, or milk chocolate chips based on your preference.
5. Eggs: Eggs help bind the ingredients together and give structure to the brownies. Make sure to use room-temperature eggs for best results.
6. Salt: A pinch of salt enhances the sweetness in the brownies and balances out the flavors.
7. Baking Powder: Baking powder helps the brownies rise and gives them a light, airy texture.
8. Sugar: We use granulated sugar for this recipe, but you can also use coconut sugar or any other sweetener of your choice.
For the Frosting:
1. Cocoa Powder: You’ll need to use 1/4 cup of rich cocoa powder. This crucial ingredient not only infuses the frosting with a deep chocolate flavor but also adds a beautiful velvety texture that complements the moist brownies.
2. Vanilla Extract: A teaspoon of vanilla extract adds a subtle sweetness and rich flavor to the frosting, enhancing the overall taste of the brownies.
3. Butter: For the frosting, you’ll need half a cup of unsalted butter softened at room temperature. This adds a creamy, rich texture and ensures the frosting spreads easily over the brownies.
4. Sugar: Use one and a half cups of powdered sugar, sifted. This will give the frosting a smooth, silky texture without any lumps, perfectly complementing the moist zucchini brownies.
2. Recommended Tools To Make Zucchini Brownies
To ensure that your baking experience is as smooth and enjoyable as possible, we recommend having the following tools on hand:
Glass Mixing Bowls
A set of glass mixing bowls is invaluable for preparing both the brownie batter and the frosting.
They’re easy to clean, and you can see through them to ensure all ingredients are well mixed.
Square Baking Dish
A 9×9 inch square baking dish is ideal for creating brownies with the perfect thickness.
It allows for even baking and easy cutting once cooled.
3 Quart Saucepan
Essential for melting the butter and mixing with cocoa powder for the frosting, a 3-quart saucepan provides enough space for easy stirring without the risk of spilling.
3. Detailed Step By Step Instructions
Step 1: Preparation
Start by preheating your oven to 350°F (175°C).
Take a 9×9 inch square baking pan and line it meticulously with aluminum foil, ensuring that the foil overhangs slightly over the edges to create handles for easier removal post-baking.
Generously grease the foil with butter or non-stick spray to prevent the brownies from sticking.
Step 2: Making The Zucchini Brownie Batter
In a large, microwave-safe bowl, combine your vegetable oil (or melted butter) with the granulated sugar.
Microwave this mixture for 30 seconds, then stir using a wooden spoon or a sturdy spatula.
You may need to repeat this process a few times until the mixture is well combined, resembling the texture and color of wet sand.
One at a time beat in the eggs.
Make sure each egg is fully incorporated before adding the next.
Sift in the cocoa powder to avoid lumps, and then add the salt and vanilla extract.
Stir the mixture by hand until it’s well combined and has a slightly glossy sheen, indicating that the sugar is beginning to dissolve.
Gently fold in the flour, taking care not to overmix.
Add the shredded zucchini and chocolate chips, and stir just until these ingredients are evenly distributed throughout the batter, and no flour pockets remain.
Step 3: Baking The Brownies
Carefully pour the batter into your prepared pan, smoothing the top with a spatula to ensure it’s evenly spread.
Bake in the preheated oven for 30-35 minutes.
Check for doneness by inserting a toothpick into the center of the brownies.
Once done, remove the pan from the oven and set it on a wire rack to cool completely.
Step 4: Making The Frosting
In a large saucepan, combine the powdered sugar, cocoa powder, and a small amount of milk over medium-high heat.
Stir constantly as the mixture comes to a hard boil.
Allow it to boil vigorously for exactly 3 minutes, then remove it from the heat.
This process will help to thicken the frosting to the perfect consistency.
Stir in the softened butter and vanilla extract into the hot mixture until completely melted and well combined.
Allow the mixture to cool for about 5 minutes, stirring it occasionally.
Beat it vigorously with a wooden spoon until it becomes smooth and thickens slightly, perfect for spreading over the brownies.
Step 5: Final Assembly
Once the brownies have cooled and your frosting is ready, pour the frosting over the brownies, using a spatula to spread it evenly.
Allow the frosted brownies to set completely; this might take some time as the frosting needs to firm up.
Once set, use the overhanging foil as handles to lift the brownies out of the pan easily.
After baking, transfer them to a chopping board and slice them into squares with a sharp blade.
For more precise cuts, consider heating the knife in hot water and drying it after each slice.
Pro Tips For Making Delicious Frosted Zucchini Brownies
Indulging in a batch of frosted zucchini brownies not only satisfies your sweet tooth but also sneaks some veggies into your dessert.
Here are expert tips to ensure your brownies are moist, flavorful, and irresistibly decadent:
1. Choose Fresh Zucchini: For the best texture and moisture in your brownies, opt for fresh zucchini. Make sure it’s firm to the touch and deep green. The freshness of the zucchini plays a crucial role in the moisture level of your brownies.
2. Grate Zucchini Finely: To ensure the zucchini blends seamlessly into your brownie batter without leaving chunks, grate it finely. This way, it incorporates evenly, adding moisture without altering the classic brownie texture.
3. Drain Excess Moisture (But Not All): After grating the zucchini, let it sit in a colander for about 5-10 minutes to drain any excess water. Squeeze it gently, if necessary. However, you don’t want it too dry – maintaining some moisture is key to the brownies’ texture.
4. Don’t Overmix the Batter: Mix the batter just until the ingredients are combined. Overmixing can lead to gluten development, making your brownies tough rather than tender and fudgy.
5. Bake Just to the Right Point: For the quintessential moist and fudgy texture, bake the brownies until they are barely firm, retaining a slight softness at the center. Inserting a toothpick should result in it coming out with some moist bits clinging.
6. Allow to Cool Before Icing: Exercising patience here is crucial. Wait until the brownies have fully cooled down in their baking dish before adding any icing. This step ensures that the icing remains properly set on top rather than melting into the warm brownies.
7. Choose a Complementary Frosting: Whether you prefer a classic chocolate ganache or a cream cheese frosting, choose a flavor that complements the rich, chocolatey base of the brownies. Adding a hint of vanilla or espresso powder to the frosting can elevate the overall flavor.
By following these pro tips, you’ll be well on your way to creating a batch of frosted zucchini brownies.
Get Creative With Zucchini In Your Baking
To maximize the versatility of zucchini in your baking adventures, consider experimenting with different forms and combinations.
Shredded zucchini integrates effortlessly into batters and doughs, while finely diced zucchini can offer a subtle crunch in cakes and bread.
For a nutrition boost, puree zucchini and incorporate it into muffin or brownie mixes for an added serving of vegetables that are practically undetectable.
Pair it with chocolate or cocoa for rich, decadent desserts, like the classic zucchini brownies, or introduce it to spices such as cinnamon, nutmeg, and ginger in zucchini bread for a warming, comforting treat.
Lemon and zucchini make for a refreshing, tangy combination, perfect for light summer cakes or loaf bread.
Don’t forget savory applications too; zucchini can add moisture to cornbread or can be mixed with cheese in savory scones.
When incorporating zucchini into your baking, one pro tip to keep in mind is to adjust the amount of added liquid in the recipe since zucchini releases water as it bakes.
Depending on the desired texture, you may want to squeeze out some of the zucchini’s moisture or leave it as is for a smaller final product.
Also, consider the size of the grate when preparing zucchini for your recipe – a finer grate is almost imperceptible in the finished dessert, while a coarser grate can add interesting texture and flecks of color.
FAQs About Frosted Zucchini Brownies Recipe
1. How can I make the brownies vegan?
To make vegan frosted zucchini brownies, replace the eggs with flax eggs (1 flax egg = 1 tablespoon flaxseed meal mixed with 2.5 tablespoons water, left to thicken for 5 minutes).
Use vegan butter and dairy-free chocolate chips for the frosting and brownie batter, respectively.
2. How can I ensure my brownies are fudgy and not cakey?
For fudgy brownies, make sure not to overmix the batter once the dry and wet ingredients have been combined.
Overmixing can introduce too much air into the batter, leading to a cake-like texture.
Additionally, the moisture from the zucchini also helps in achieving a fudgy texture.
3. What’s the best way to store leftover brownies?
The best way to store leftover frosted zucchini brownies to maintain their freshness and texture is to keep them in an airtight container.
If you plan to consume them within a few days, they can be stored at room temperature.
For longer preservation, storing them in the refrigerator is advisable, especially in warmer climates.
Conclusion
In conclusion, the frosted zucchini brownies recipe offers a delightful twist on a classic dessert, ingeniously incorporating the moist, nutritious benefits of zucchini into each bite.
This recipe not only delivers on taste but also adds a hidden layer of vegetable goodness, making it a guilt-free indulgence.
Whether you’re a seasoned baker or new to the kitchen, these brownies promise a baking adventure that’s as fun to make as it is to eat, ensuring everyone can enjoy a slice of this delectable treat.
Frosted Zucchini Brownies
Ingredients
FOR THE BROWNIES
- 6 tbsp of butter without salt
- 1 1/2 cups of white sugar
- 3 eggs at room temperature
- 1 tsp of vanilla flavoring
- 3/4 cup of cocoa powder, Dutch process recommended
- 1/2 tsp of salt
- 1 cup of all-purpose flour
- 2 cups of shredded zucchini (from approximately 8-10" zucchini)
- 1 cup of chocolate chips
FOR THE FROSTING
- 1 cup of white sugar
- 1/4 cup of cocoa powder, Dutch process recommended
- 1/2 cup of milk
- 4 tbsp of butter without salt, chopped into pieces
- 1/4 tsp of salt
- 1 tsp of vanilla flavoring
Instructions
- Preparation: Preheat oven to 350°F (175°C), line and grease a 9x9 inch square baking pan.
- Making the Zucchini Brownie Batter: Combine oil and sugar, then microwave and mix until sandy. Beat in eggs one at a time, then stir in cocoa, salt, and vanilla. Fold in flour, then zucchini and chocolate chips until evenly distributed.
- Baking the Brownies: Pour batter into the pan, smooth the top, and bake for 30-35 minutes until a toothpick comes out with moist crumbs. Cool in the pan on a wire rack.
- Making the Frosting: On medium-high heat, combine powdered sugar, cocoa, and milk until boiling. Boil for 3 minutes, then remove from heat to add butter and vanilla, stirring until smooth. Cool and stir occasionally until thickened for spreading.
- Final Assembly: Pour and spread frosting on cooled brownies. Allow to set before lifting out of the pan using the foil, then cut into squares.