Zucchini Brownie
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 Make Zucchini Brownie
- 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.
- 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.
- Line a squared baking tray, around 10 inches (25 cm) long, with parchment paper. Pour the mixture into the tray.
- Preheat the oven to 360°F/180°C.
- Slide the tray into the oven for the next 40 minutes.
- Add the powdered sugar in a small bowl. Add the cocoa powder, melted butter, and milk. Whisk until smooth.
- Take the brownie out of the oven and spread the glaze on top.