Iced Chocolate Zucchini Brownies. These delightful chocolate brownies come with a twist – a secret ingredient! Your kids will be blissfully unaware that a green vegetable is cleverly concealed in their dessert.

As of the day I’m writing this, tomorrow is Mother’s Day. Mother’s Day weekend is a time to appreciate all the moms out there who work tirelessly to keep our lives running smoothly. We may resent their commands to make our beds or to eat our greens when we’re young, but underneath their sometimes stern exterior, they truly do have our best interest at heart. Unfortunately, someone has to play the “bad cop” in our lives to keep us on track, and that role often falls on Mom.

Although being the “mean mom” may sometimes be necessary, I also understand that nobody wants to be hated by their kids. Sometimes it’s easier just to let them have their way, and sometimes it’s just too much effort to get them to eat that broccoli, especially at the end of a long day. This Mother’s Day, I hope to make your role as a parent a little easier with this recipe. My gift to you is a way to sneak some green vegetables into your children’s diets without them ever suspecting a thing. I present to you: iced chocolate zucchini brownies!

Tips for Making Zucchini Brownies:

• Shred Zucchini Fresh: Use freshly shredded zucchini for the best texture and moisture in your brownies. The natural moisture from fresh zucchini contributes to the fudgy consistency.
• Do Not Drain Zucchini: Unlike other recipes where you might drain excess liquid from zucchini, for brownies, keep the moisture. The shredded zucchini adds both moisture and a nutritional boost to the brownies.
• Grease and Flour the Pan: Ensure you thoroughly grease and flour the baking dish to prevent the brownies from sticking. This step ensures easy removal and presentation.
• Monitor Baking Time: Keep a close eye on the brownies during baking. Depending on your oven, the baking time may vary slightly. Check for doneness by gently touching the top; it should spring back.
• Cool Before Frosting: Allow the brownies to cool completely before applying the frosting. This helps the frosting set evenly and enhances the overall texture.
• Use High-Quality Cocoa Powder: Choose a good quality, unsweetened cocoa powder for rich chocolate flavor. It makes a noticeable difference in the taste of your brownies.
• Customize Frosting Consistency: Adjust the amount of almond milk in the frosting to achieve your desired consistency. Add a little at a time until you reach the perfect spreadable texture.
• Experiment with Nuts: If you enjoy some crunch, consider adding chopped nuts like walnuts or pecans to the batter. They complement the soft texture of the brownies.
• Enjoy with Moderation: While these zucchini brownies are a delightful treat, adding zucchini doesn’t make them a healthy food. Enjoy them in moderation for a satisfying and indulgent dessert experience.

How To Make Iced Chocolate Zucchini Brownies

Ingredients

For the Brownies:

• 1/4 cup vegetable oil
• 1/4 cup applesauce unsweetened
• 1 1/2 cups granulated sugar
• 2 tsp vanilla extract
• 2 cups all-purpose flour
• 1/2 cup cocoa powder unsweetened
• 1 1/2 tsp baking soda
• 1 tsp salt
• 2 cups shredded zucchini do not drain

For the Frosting:

• 6 tbsp cocoa powder unsweetened
• 1/4 cup vegan butter 1/2 stick
• 2 cups confectioners sugar
• 1/4 cup almond milk unsweetened
• 1/2 tsp vanilla extract

Instructions

1. Preheat oven to 350°F. Grease and flour a 9″ by 13″ baking dish and set aside.
2. Combine the oil, applesauce, sugar, and vanilla in a large bowl and mix well.
3. Whisk together the flour, cocoa powder, baking soda, and salt in a separate bowl.
4. Gradually mix the dry ingredients into the wet, stirring until completely combined.
5. Fold in the shredded zucchini.
6. Spread the batter evenly into the prepared baking pan and bake for 25-30 minutes, or until the top of the brownies springs back gently when touched.
7. For the Frosting: Combine the cocoa powder and butter in a microwave-safe bowl and microwave on high until melted. Pour the confectioner sugar into a separate bowl and blend with the milk and vanilla. Stir in the melted cocoa powder and butter mixture until smooth.
8. Spread the frosting over the cooled brownies, cut into 12 pieces, and enjoy!

Storing Chocolate Zucchini Brownies

To keep your brownies fresh, decide how quickly you’ll eat them. For a short time, put them in a closed container at room temperature. If you want them to last longer, use the fridge, sealing them well. You can also freeze them; just wrap each brownie and store them together. When you’re ready to eat, thaw them in the fridge or on the counter. If you’re in a hurry, use the defrost setting in your microwave. Remember, don’t let them get too wet. Put parchment paper between layers to keep them tasty and fresh.

FAQ

How long do Chocolate Zucchini Brownies last in the freezer?

• When stored properly, frozen brownies can last up to three months. Ensure they are well-wrapped to prevent freezer burn.

Can I store brownies at room temperature?

• Yes, for short-term storage, you can keep brownies at room temperature in an airtight container. However, refrigeration or freezing is recommended for longer durations.

How do I thaw frozen Chocolate Zucchini Brownies?

• To thaw, place the brownies in the refrigerator or at room temperature for a few hours. For a quicker thaw, use the defrost function on your microwave.

Can I add nuts to the brownie batter?

• Absolutely! Feel free to add chopped nuts like walnuts or pecans to the batter for an extra crunch. Adjust the quantity based on your preference.

Iced Chocolate Zucchini Brownies

Recipe by Food by AyakaCourse: DessertCuisine: AmericanDifficulty: Easy

Servings

12

brownies

Prep time

5

minutes

Cooking time

30

minutes

Calories

349.19

kcal

Cool Time

15

minutes

Sweet and chewy chocolate brownies, but with a secret ingredient! Your kids will never guess that there is a green vegetable hidden in their dessert.

Ingredients

• For the Brownies

• 1/4 cup vegetable oil

• 1/4 cup applesauce unsweetened

• 1 1/2 cups granulated sugar

• 2 tsp vanilla extract

• 2 cups all-purpose flour

• 1/2 cup cocoa powder unsweetened

• 1 1/2 tsp baking soda

• 1 tsp salt

• 2 cups shredded zucchini do not drain

• For the Frosting

• 6 tbsp cocoa powder unsweetened

• 1/4 cup vegan butter 1/2 stick

• 2 cups confectioners sugar

• 1/4 cup almond milk unsweetened

• 1/2 tsp vanilla extract

Directions

• Preheat oven to 350°F. Grease and flour a 9″ by 13″ baking dish and set aside.
• Combine the oil, applesauce, sugar, and vanilla in a large bowl and mix well.
• Whisk together the flour, cocoa powder, baking soda, and salt in a separate bowl.
• Gradually mix the dry ingredients into the wet, stirring until completely combined.
• Fold in the shredded zucchini.
• Spread the batter evenly into the prepared baking pan and bake for 25-30 minutes, or until the top of the brownies springs back gently when touched.
• For the Frosting: Combine the cocoa powder and butter in a microwave-safe bowl and microwave on high until melted. Pour the confectioner sugar into a separate bowl and blend with the milk and vanilla. Stir in the melted cocoa powder and butter mixture until smooth.
• Spread the frosting over the cooled brownies, cut into 12 pieces, and enjoy!