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Chocolate Zucchini Brownies Recipe

Chocolate Zucchini Brownies Recipe
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★★★★★

5.2 from 17 reviews

Deliciously moist and fudgy Chocolate Zucchini Brownies that combine the rich taste of dark cocoa with the subtle moisture and nutrition of shredded zucchini. These brownies feature a luscious homemade chocolate frosting, making them a perfect treat for dessert lovers looking for a way to sneak in some veggies.

Ingredients

Scale

For the Brownies:

  • ½ cup vegetable oil
  • 1 cup granulated sugar
  • ½ cup light brown sugar, packed
  • 2 teaspoons 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

  1. Preheat and prepare pan: Preheat your oven to 350°F (175°C). Line a 13×9 inch baking dish with parchment paper to prevent sticking and set it aside.
  2. Mix brownie batter: In a large bowl, combine vegetable oil, granulated sugar, light brown sugar, and vanilla extract. Stir until smooth. Add in all-purpose flour, cocoa powder, baking soda, and kosher salt. Mix well until the ingredients are fully blended. The batter will appear very dry—that’s expected!
  3. Add zucchini: Fold the finely shredded zucchini into the batter gently. The moisture content of your zucchini may make the batter slightly dry or more moist. Allow the batter to rest for 10 minutes to let the zucchini hydrate the dry ingredients before baking.
  4. Bake: Pour the batter into the prepared baking dish and evenly spread it out. Bake for 25 to 30 minutes, or until a toothpick inserted near the center comes out mostly clean with a few moist crumbs. Remove from oven and allow the brownies to cool completely.
  5. Make frosting: In a small bowl, whisk the melted unsalted butter together with cocoa powder until smooth. Gradually add powdered sugar, heavy cream, and vanilla extract, whisking continuously until a smooth, spreadable frosting forms.
  6. Frost brownies: Once the brownies have cooled to room temperature, spread the chocolate frosting evenly over the surface. Allow frosting to set for a few minutes before cutting into bars.
  7. Serve and enjoy: Cut brownies into squares or bars as desired and enjoy your moist, fudgy chocolate zucchini brownies!

Notes

  • Use finely shredded zucchini and squeeze out excess moisture if it seems too wet to avoid soggy brownies.
  • For a dairy-free version, substitute the butter in the frosting with coconut oil and use dairy-free cream alternatives.
  • Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • These brownies freeze well; wrap in plastic wrap and foil before freezing to maintain freshness.
  • You can add chopped nuts, chocolate chips, or dried fruit to the batter for extra texture and flavor.

Nutrition

Keywords: Chocolate Zucchini Brownies, fudgy brownies, zucchini dessert, moist brownies, chocolate frosting, healthy brownies, vegetable brownies

Find it online: https://hannahdelgado.com/chocolate-zucchini-brownies-recipe/