Zucchini Brownies

How to make Fudgy Zucchini Brownies

1. 

   Grate the zucchini, including the skin, using a medium grater. Place the grated zucchini into a measuring cup and level it off to measure the quantity. Don't pack down the grated zucchini in the cup. Avoid overfilling the cup, as this can increase the brownie's baking time.

   You can chop the vegetables using a blender or food processor if desired. I don't recommend using a large grater, as large pieces of zucchini will be noticeable in the batter and the texture of the finished brownie will be different.

2. 

   Combine sugar, vegetable oil, and vanilla extract in a large mixing bowl. Mix well, the mixture will resemble wet sand.

   Instead of vanilla extract, you can use a vanilla bean or vanilla essence.

   You can use any vegetable oil, but it should be odorless. Otherwise, the finished baked goods will have the aroma of the chosen oil.

3. 

   Add sifted all-purpose flour, baking powder, and unsweetened cocoa to the bowl. Add salt.

   The amount of salt can vary from 1 pinch to 1/2 tsp depending on its intensity. For sea salt, add 1/2 tsp.

4. 

   Mix the dry ingredients well in the bowl. It's most convenient to do this using a whisk or silicone spatula.

   As a result, you should get a slightly moist, loose, and uniform crumb mixture.

5. 

   Add the grated zucchini along with its juice to the other ingredients. Then add chocolate chips or dark chocolate.

   I use regular 70% dark chocolate. You can use chocolate chips, shavings, milk chocolate, or white chocolate. The amount of chocolate can vary from 1 to 1 1/2 cups depending on your taste preferences. Remember, the lower the percentage of cocoa beans in the chocolate, the sweeter it is. Keep this in mind when substituting ingredients.

   Regular chocolate will melt completely during baking. Heat-stable chocolate chips will hold their shape well and won't spread.

6. 

   Mix all ingredients until uniform and let stand for 5 minutes to allow the zucchini to release its juice. Then mix thoroughly again.

   During mixing, the zucchini will start to release a lot of juice. As a result, the batter will become liquid, viscous, and shiny. The consistency of the batter will be more liquid than that of brownies made with butter.

   What to do if the batter is dry

   If the batter is dry, let it stand for another 10-15 minutes and mix again. If this doesn't help, it means the zucchini wasn't juicy enough. This can happen if you use old, dry, or overgrown vegetables.

   Add a tablespoon of water to the bowl and mix again. You can add up to 3 tablespoons of water until the crumbs come together and you get a uniform batter. Don't add too much water, as the zucchini will release liquid during baking.

   If you've added 3 tablespoons of water and the batter is still dry, add 1 chicken egg.

7. 

   Pour the batter into a 9x13-inch baking pan greased with butter (or baking spray) and lined with parchment paper. Bake the brownies in an oven preheated to 350°F (175°C) for 25-35 minutes.

   Check for doneness using a wooden toothpick. It should come out dry, with a few moist crumbs of batter. The finished brownies should not be liquid inside, as raw zucchini is not very appetizing.

8. 

   Combine the melted butter and sifted cocoa. Mix well until you have a uniform mass.

9. 

   Add hot milk and gradually incorporate the powdered sugar, mixing until smooth.

   The more powdered sugar you add, the thicker and denser the coating will be when set.

10. 

    Let the finished brownies cool in the pan for at least 1 hour, then transfer to a wire rack to cool completely.

    Pour the frosting over the completely cooled brownies, spreading it evenly with a spatula or palette knife. This frosting is great because it forms a thin crust when it sets.

11. 

    The healthy zucchini brownies are ready.

    You can serve the brownies with a scoop of vanilla ice cream, fresh berries, or a sweet sauce of your choice. They're especially good the next day with a cup of aromatic coffee.