Zucchini Brownies

These Zucchini Brownies are thick, intensely chocolatey, and irresistibly soft in the center, thanks to finely grated zucchini—moisture and all. Crowned with a fudgy chocolate frosting, they're rich enough to stand proudly as a proper dessert.

Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 16 brownies
Calories: 330 kcal per serving

Ingredients

For the Brownies

• 1¼ cups all-purpose flour

• 1 cup granulated sugar

• ¾ cup dark cocoa powder

• 1 teaspoon baking powder

• ½ teaspoon salt

• 1 cup dark chocolate chips

• ¼ cup vegetable oil

• 2 teaspoons vanilla extract

• ¼ cup sour cream

• 2 cups finely grated zucchini (undrained; about 1 large or 2 small zucchini)

• 2 large eggs

For the Frosting

• 3 tablespoons melted butter

• ¼ cup cocoa powder

• 3 tablespoons milk (plus a little more if needed)

• 3 cups powdered sugar (plus a little more if needed)

• 1 teaspoon vanilla extract

• 1 pinch salt

Instructions

1. Prepare the Pan and Oven

Preheat your oven to 350°F. Grease and flour a 9-by-9-inch baking pan, or line it with parchment paper for easy removal later.

2. Combine the Dry Ingredients

In a large bowl, whisk together the flour, granulated sugar, dark cocoa powder, baking powder, and salt. Break up any cocoa lumps with the back of a spoon, then stir in the dark chocolate chips.

3. Mix the Wet Ingredients

In a separate bowl, lightly beat the eggs. Add the vegetable oil, vanilla extract, sour cream, and the finely grated zucchini (including its natural juices). Mix until well combined.

4. Bring the Batter Together

Pour the wet mixture into the dry ingredients and stir until just combined. The batter will appear very dry at first—resist the urge to add milk.

5. Let the Zucchini Work Its Magic

Allow the batter to rest for 5 minutes. During this time, the zucchini will release its moisture. Stir again; the batter will become noticeably wetter and much easier to spread.

6. Bake

Spread the batter evenly into your prepared pan. Bake for 35 to 45 minutes, beginning to check at the 35-minute mark. The brownies are ready when a toothpick inserted in the center comes out with moist crumbs (but not wet batter).

7. Cool Completely

Let the brownies cool completely in the pan before frosting. This prevents the frosting from melting into a chocolate landslide.

8. Make the Frosting

While the brownies cool, whisk together the melted butter, cocoa powder, milk, powdered sugar, vanilla extract, and a pinch of salt until smooth and creamy. If the frosting is too thick, add a tiny splash more milk; if it's too loose, add a little more powdered sugar.

9. Frost and Set

Spread the frosting evenly over the cooled brownies. Allow it to set before slicing. For extra-clean squares, chill the frosted pan in the refrigerator for about 30 minutes.

Notes

• Storage: Keep frosted brownies in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week. If refrigerated, let a square sit at room temperature before enjoying.

• Freezing: Wrap individual brownies tightly in plastic wrap or foil, place in an airtight container, and freeze. Thaw overnight in the refrigerator or for a couple of hours on the counter.
    Nutrition (per serving): Calories: 330 kcal