Ultimate Zucchini Brownies Made with Lard
Prep time: 15 minutes | Bake time: approx. 30 minutes | Yield: One 9x13-inch pan
What better way to use up the zucchini glut than in a brownie? Carl is not a sweet fan, but these were perfect and not too sweet. Paired with my homemade salted caramel ice cream and a splash of double cream, they are an indulgent treat, and he even went for seconds.
I use our own farm-rendered lard, with its neutral flavour; it is lower in saturated fats than butter and has zero trans fats, unlike processed seed oils. Add to that a splash of dark rum and cacao for a delicious brownie that is dark and intensely fudgy.
Quick Note on Differents Flours & Hydration
In my kitchen, I bake with Better Basics flour. Because it’s freshly stone-milled, it acts like a sponge and absorbs moisture differently than standard store-bought all-purpose flour. Here is the trick to getting the dough right:
The 5-Minute Rest: After you mix your dry ingredients with the zucchini, sugar, and lard, let the bowl sit on the counter for 5 minutes to allow the sugar to draw the juice out of the shredded zucchini, which hydrates the dough, saving you from adding unnecessary water.
Adjusting the Water: You are aiming for a thick, heavy, spoonable dough, not a thin, pourable batter—stir it after its rest. If you're using freshly milled flour like mine and the mixture still feels stiff or powdery, splash in a little water—start at 30g and add up to 75g only as needed.
Ingredients
115g rendered lard, melted and cooled slightly
300g granulated sugar
2 tsp (10 ml) spiced rum (or 2 tsp vanilla extract)
240g flour (I used Better Basics Milling Organic Better Bread Flour)
45g cacao powder (or cocoa powder)
4g (1 tsp) baking soda
2g (½ tsp) baking powder (optional)
6g (1 tsp) fine salt
250g finely shredded, unpeeled zucchini (do not squeeze or drain liquid)
30g to 75g water (add as needed)
Instructions
Prep the Oven & Pan: Preheat your oven to 350°F (175°C). Lightly grease a 9 × 13-inch pan with a bit of lard or line with parchment paper.
Combine Lard, Rum & Sugar: In a large mixing bowl, whisk together the melted lard, granulated sugar, and rum until combined.
Mix Dry Ingredients: In a separate bowl, whisk together the flour, cacao powder, baking soda, baking powder (if using) and salt.
Combine & Rest: Add the dry ingredients and the shredded zucchini into the wet mixture. Stir thoroughly to form a thick dough. Let the bowl sit on the counter for 5 minutes—this gives the sugar time to draw natural juices out of the zucchini to loosen up the mixture.
Adjust Hydration: Stir the dough well. If it still feels too stiff or powdery, splash in a little water (start with about 2 tablespoons or 30g) and mix. Add up to 75g of water total only if needed to bring it into a heavy, scoopable dough, not a pourable batter.
Pan: Spoon the dough into your pan and use the back of a spoon or wet hands to press and smooth the dough evenly into the corners.
Bake: Bake at 350°F (175°C) for 25 to 30 minutes. Look for the top to set and lose its wet sheen; a toothpick inserted near the center should come out with a few moist crumbs.
Cool: Transfer to a wooden board or wire rack to cool completely before slicing.
Note - these brownies freeze really well.