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Incredibly moist, chocolatey, tender – these zucchini brownies with chocolate glaze practically melt in your mouth. Not only are they heavenly delicious, but they’re also quick and easy to make with a few common ingredients. Be sure to give the brownies with zucchini a try! I’m sure you’ll be just as excited about them as I am. You can find a detailed zucchini brownies recipe with exact quantities and step-by-step instructions right below.
Heavenly moist thanks to the secret ingredient zucchini
These zucchini brownies taste incredibly moist. That’s thanks to the secret ingredient, zucchini, in the batter. You won’t even taste the vegetable in the brownies after they’re baked. Absolutely no one would guess that these brownies are made with zucchini if you don’t tell them.
Chocolaty, chocolatier, the zucchini brownies
Not only very moist, but also heavenly chocolaty taste these brownies with zucchini. In addition to cocoa powder, they also contain a generous portion of chocolate. It is melted and then added to the batter. You probably haven’t tried brownies that have even more chocolate flavor.
What chocolate do I use for the recipe?
The taste of the zucchini brownies depends a lot on the chocolate you use for them. So use good quality chocolate for the recipe. I always make the zucchini brownies with dark chocolate, which has a high cocoa content and contains little sugar. This also keeps the chocolate cake from tasting too sweet. Alternatively, you can of course use milk chocolate. Depending on your taste, you might have to reduce the amount of sugar.
Best to make double portion right away
The recipe below makes about 9 zucchini brownies. They are snacked on in a flash because they taste heavenly delicious, and you just can’t get enough of them. It’s best to just make a double or triple batch of the chocolate cake, especially if you have a large family or are expecting guests for coffee.
These zucchini brownies are
- incredibly moist,
- very chocolatey,
- heavenly delicious,
- with chocolate glaze,
- easy and quick to make with common ingredients,
- ideal for afternoon coffee or a celebration.
Lightning fast zucchini brownies recipe
The zucchini brownies recipe is very, very simple. In no time at all, you’ll have this delicious chocolate cake on the dining table. All you have to do is mix the ingredients to make the batter, pour it into the baking pan and wait for the oven to do its job. After that, you just cook the chocolate glaze briefly and cover the chocolate cake with it. Here you can get a rough idea of how the preparation works and what you need for the recipe. You can find the exact quantities and step-by-step instructions on how to make the moist zucchini brownies yourself in the box recipe below.
For the zucchini brownies batter you need
- first of all fresh zucchini – roughly grated,
- then chocolate – I had dark chocolate,
- vegetable oil,
- cocoa powder,
- baking soda (sodium bicarbonate)
- and vanilla and a little salt.
For the chocolate glaze you will need
- and cocoa powder.
How to make brownies with zucchini: here’s how to do it (Check out the detailed recipe below.)
- For the batter, melt chocolate together with butter and let it cool a bit. Meanwhile, mix eggs, sugar, vanilla and salt, then add vegetable oil and, at the end, the dry mixture of flour, cocoa powder and baking soda, creating a viscous dough. Stir in the zucchini and then the melted chocolate-butter mixture.
- Pour the batter into a square baking pan lined with baking paper, bake the chocolate cake at 180 °C for about 20 minutes and let it cool.
- For the chocolate glaze, mix the milk, sugar and cocoa powder and simmer very briefly. Then stir in the butter and let the glaze cool briefly until it has thickened a bit.
- Now spread the chocolate glaze on the cake, let it dry briefly and then cut the chocolate cake into square pieces. Done!
How to make moist zucchini brownies: tips and tricks
- Use good quality dark chocolate for the zucchini brownies recipe.
- Instead of dark chocolate, you can use milk chocolate.
- You can adjust the amount of sugar to taste, also depending on how sweet your chocolate is.
- For vanilla, you can use vanilla sugar, vanilla powder, vanilla extract or vanilla bean scraped out.
- You can replace baking soda (sodium bicarbonate) with a double portion of baking powder. So instead of 5 g baking soda, use 10 g baking powder for the recipe below.
- The amount of flour listed in the recipe may vary. Before adding zucchini to the dough, it must be viscous. If your dough is too runny at that moment, add some extra flour.
- In any case, do not stir the dough too long, but only briefly until a homogeneous consistency, so that your brownies with zucchini taste moist and not solid after baking.
- To bake the chocolate cake, I used a 24 cm x 24 cm square baking springform pan. You can also use a square baking pan of similar size.
- Don’t bake the brownies with zucchini longer than necessary or they might taste less moist. Test the brownies with sticks to make sure they are done. To do this, briefly insert a wooden skewer into the center of the chocolate cake and see if it comes out almost clean. If the wooden skewer remains smeared in raw batter, you still need to bake the cake. If a few moist crumbs remain on the wooden skewer, it’s done.
- The chocolate cake is very tender and brittle right after baking, while it is still hot or warm. Therefore, very carefully lift it out of the baking pan and let it cool completely before cover it with chocolate glaze and cutting it into pieces.
Have you made zucchini brownies using this recipe? I look forward to hearing your results, your star rating, and your comment below here on how you liked and succeeded with this moist chocolate cake.
In the mood for more chocolatey recipes? Try:
- Chocolate banana bread: Recipe for moist chocolate cake with bananas
- Mini chocolate sponge cakes – easy recipe for chocolate eye-catchers
- Soviet mini chocolate mousse cake “Eva”: was worth any queue
- square, 24 cm x 24 cm baking pan
for the batter
- 200 g zucchini
- 150 g dark chocolate
- 130 g sugar
- 2 eggs
- 50 g butter
- 50 ml vegetable oil
- 30 g cocoa powder
- approx. 110 g flour
- 5 g baking soda (sodium bicarbonate)
- 1/2 tsp salt
for the chocolate glaze
- 60 ml milk
- 60 g sugar
- 40 g butter
- 20 g cocoa powder
Preparation of the batter
- Line the baking pan with baking paper.
- Slowly melt dark chocolate together with butter and let it cool down a bit.
- Rasp zucchini coarsely.
- Mix eggs, sugar, vanilla and salt until homogeneous.
- Add vegetable oil and mix again until homogeneous.
- Mix flour, cocoa powder and baking soda.
- Add the dry flour mixture to the liquid vegetable oil-egg-sugar mixture and mix just briefly to form a viscous batter. If your batter is too runny, add a little more flour.
- Add grated zucchini to the batter and mix again briefly until homogeneous.
- Add the liquid chocolate-butter mixture and mix it again briefly to a homogeneous thick batter.
- Pour the batter into the baking pan, smooth it out and bake the chocolate cake in a preheated oven at 180 °C top and bottom heat for about 20 minutes.
- Let the chocolate cake cool to warm in the baking pan, then remove it very carefully from the baking pan with the help of the overhanging baking paper and let it cool completely.
Preparation of the chocolate glaze
- Place the milk, sugar and cocoa powder in a small, thick-bottomed saucepan. Bring to a boil, stirring constantly, and simmer, stirring, for about 1 minute.
- Take the saucepan off the heat, immediately add butter and stir until butter is melted.
- Let the chocolate glaze cool a bit briefly, stirring occasionally, until slightly thickened.
- Spread the chocolate glaze evenly over the cooled chocolate cake and let it dry a bit.
- Cut the chocolate cake into square pieces.
- Use good quality dark chocolate. Instead of dark chocolate you can use milk chocolate.
- You can adjust the amount of sugar to taste, also depending on how sweet the chocolate is.
- The amount of flour indicated may vary. Before adding zucchini to the batter, it must be viscous. If the batter is too liquid at that moment, add some additional flour.
- In no case stir the batter too long, but only briefly until a homogeneous consistency, so that the brownies with zucchini taste moist and not solid after baking.
- Do not bake the brownies with zucchini longer than necessary, otherwise they may taste less moist. Do a chopstick test to check if they are done baking. To do this, briefly insert a wooden skewer into the center of the chocolate cake and see if it comes out almost clean. If the wooden skewer remains smeared in raw batter, you still need to bake the cake. If a few moist crumbs remain on the wooden skewer, it's done.
- The chocolate cake is very tender and brittle right after baking, while it is still hot or warm. Therefore, take it out of the baking pan very carefully and let it cool completely before cover it with chocolate glaze and cutting it into pieces.
- The time to cool the chocolate cake is not included in the preparation time.
- Note the detailed tips and tricks for making the zucchini brownies at the top of the post.