Description
This Chocolate Zucchini Brownies Recipe creates rich, fudgy brownies with a moist texture thanks to fresh zucchini. Topped with creamy dark chocolate frosting, they’re perfect for any occasion—from casual snacks to special gatherings.
Ingredients
For the Brownies:
½ cup vegetable oil
1 cup granulated sugar
½ cup packed light brown sugar
2 teaspoons pure vanilla extract
2 cups all-purpose flour
½ cup dark chocolate unsweetened cocoa powder
1 ½ teaspoons baking soda
1 teaspoon kosher salt
2 ½ cups finely shredded zucchini
For the Frosting:
¼ cup unsalted butter, melted
5 tablespoons dark chocolate unsweetened cocoa powder
2 cups powdered sugar
6 tablespoons heavy whipping cream
½ teaspoon vanilla extract
Instructions
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Prep the Pan – Preheat oven to 350°F (175°C). Line a 13×9-inch baking dish with parchment paper, leaving an overhang for easy removal.
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Mix the Wet Ingredients – In a large mixing bowl, whisk together vegetable oil, granulated sugar, light brown sugar, and vanilla until smooth.
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Add Dry Ingredients – Stir in the flour, cocoa powder, baking soda, and salt. The batter will appear very dry at this stage—don’t worry!
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Incorporate Zucchini – Fold in shredded zucchini. Should the batter seem dry, let it rest for 10 minutes to allow the zucchini to naturally release its moisture.
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Bake the Brownies – Pour the batter evenly into the prepared pan and bake for 25–30 minutes, or until a toothpick inserted in the center emerges with just a few moist crumbs.
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Cool Completely – Allow brownies to cool fully before frosting to avoid melting the topping.
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Make the Frosting – Prepare the frosting by whisking melted butter and cocoa powder together in a medium bowl until silky smooth. Gradually add powdered sugar, alternating with heavy cream, whisking until fluffy. Stir in vanilla.
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Frost & Serve – Once cooled, generously frost the brownies, cut into squares, and savor each indulgent bite.
Notes
Resting the batter before baking helps zucchini moisture hydrate the batter.
A plastic knife cuts brownies cleanly without crumbling.
Store at room temperature up to 4–5 days, refrigerate up to 1 week, or freeze up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Serving Size: 1 brownie
- Calories: 210
- Sugar: 21g
- Carbohydrates: 31g
- Protein: 2g