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Chocolate Zucchini Brownies Recipe

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These Chocolate Zucchini Brownies are a delightful and moist treat that combines rich cocoa flavor with the subtle freshness of shredded zucchini. Perfectly balanced with a smooth chocolate frosting, they make a great dessert or snack that’s both indulgent and sneaky with hidden veggies.

Ingredients

Brownie Ingredients

  • 1/2 cup vegetable oil
  • 1 cup granulated sugar
  • 1/2 cup light brown sugar (packed)
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1/2 cup dark chocolate unsweetened cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon kosher salt
  • 2 1/2 cups finely shredded zucchini

Frosting Ingredients

  • 1/4 cup unsalted butter (melted)
  • 5 tablespoons dark chocolate unsweetened cocoa powder
  • 2 cups powdered sugar
  • 6 tablespoons heavy whipping cream
  • 1/2 teaspoon vanilla extract

Instructions

  1. Prepare Oven and Pan: Preheat your oven to 350°F (175°C). Line a 13×9 inch baking dish with parchment paper to prevent sticking and make for easy removal of brownies.
  2. Mix Wet and Dry Ingredients: In a large mixing bowl, combine the vegetable oil, granulated sugar, light brown sugar, and 2 teaspoons of vanilla extract. Then gradually add the all-purpose flour, 1/2 cup cocoa powder, baking soda, and kosher salt. Stir until the mixture is well blended; note that the batter will be dry at this stage, which is normal.
  3. Incorporate Zucchini: Fold the finely shredded zucchini into the dry batter until evenly distributed. The moisture from the zucchini will add to the texture, but batter may still feel somewhat dry. Allow the batter to rest for 10 minutes to let the moisture settle.
  4. Bake the Brownies: Pour the batter into the prepared baking dish, spreading evenly. Bake in the preheated oven for 25 to 30 minutes or until a toothpick inserted into the center comes out mostly clean. Remove from oven and allow to cool completely before frosting.
  5. Make the Frosting: In a small bowl, whisk together the melted unsalted butter and 5 tablespoons of cocoa powder until smooth. Add powdered sugar, heavy whipping cream, and 1/2 teaspoon vanilla extract. Whisk until the frosting is smooth and spreadable.
  6. Frost and Serve: Spread the chocolate frosting evenly over the cooled brownies. Cut into bars and serve. Enjoy these moist, chocolatey zucchini brownies!

Notes

  • Finely shredding zucchini helps ensure it blends well and doesn’t make the brownies soggy.
  • Allowing the batter to rest before baking helps the flour hydrate properly despite the initial dryness.
  • Let the brownies cool completely before frosting to prevent the frosting from melting.
  • Store brownies in an airtight container at room temperature for up to 3 days or refrigerated up to a week.
  • For a gluten-free option, substitute all-purpose flour with a gluten-free baking blend.

Find it online: http://bitezly.com/chocolate-zucchini-brownies-recipe/