Zucchini Brownie

  • Difficulty: Medium
  • one hour
  • 4 servings

We can promise you this: No one will guess there’s zucchini in this brownie. This brownie has no eggs or dairy in the mixture, so if you skip the glaze, it will be perfect for a vegan dessert. But, if you’re not that into this type of diet, the dessert is still worth giving a try, especially when you drizzle it with a delicious glaze.

Ingredients Needed for Zucchini Brownie


For the dough:

1 cup flour
½ cup cocoa powder
salt
1 teaspoon baking powder
1 cup sugar
2 tablespoons of vegetable oil
1 teaspoon vanilla extract
1 tablespoon almond, chopped
1 medium-sized zucchini, shredded

For the glaze:

½ cup powdered sugar
½ cup cocoa powder
1 ounce butter, melted
½ cup milk

How to Cook Zucchini Brownie

  1. Add the flour in a large bowl and mix it with cocoa powder, salt, and baking powder. Add the sugar in your food processor. Pour the vegetable oil and vanilla extract. Mix until smooth.
  2. Pause the mixer and add the dry flour mixture along with the chopped walnuts. The mixture may be a bit dry, so add a bit of water. Add the shredded zucchini and mix it.
  3. Line a squared baking tray, around 10 inches (25 cm) long, with parchment paper. Pour the mixture into the tray.
  4. Preheat the oven to 360°F/180°C.
  5. Slide the tray into the oven for the next 40 minutes.
  6. Add the powdered sugar in a small bowl. Add the cocoa powder, melted butter, and milk. Whisk until smooth.
  7. Take the brownie out of the oven and spread the glaze on top.

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