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Chocolate Zucchini Brownies Recipe

Chocolate Zucchini Brownies Recipe
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★★★★★

5 from 29 reviews

These Chocolate Zucchini Brownies are a moist, rich, and fudgy treat that cleverly incorporates shredded zucchini for added moisture and nutrition. Perfect for a delicious dessert or snack, these brownies combine dark chocolate cocoa, brown sugar, and a smooth chocolate frosting to create an indulgent experience everyone will love.

Ingredients

Scale

Brownies

  • 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

  • 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. Preheat Oven 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 aside.
  2. Mix Brownie Batter: In a large mixing bowl, combine the vegetable oil, granulated sugar, light brown sugar, and vanilla extract until well combined. Add the all-purpose flour, 1/2 cup unsweetened dark cocoa powder, baking soda, and kosher salt. Stir together until the mixture is thoroughly blended. Note that the batter will appear very dry, which is normal.
  3. Incorporate Zucchini: Gently fold in the finely shredded zucchini. Depending on the moisture content of your zucchini, the batter may remain slightly dry. Let the batter rest for 10 minutes to allow the zucchini moisture to integrate before transferring to the baking dish.
  4. Bake the Brownies: Pour the batter evenly into the prepared baking dish and bake in the preheated oven for 25 to 30 minutes. Check for doneness by inserting a toothpick into the center; it should come out with moist crumbs, not wet batter. Remove from the oven and allow the brownies to cool completely in the pan.
  5. Prepare the Frosting: In a small bowl, whisk together the melted unsalted butter and 5 tablespoons of dark cocoa powder until smooth. Gradually add the powdered sugar, heavy whipping cream, and vanilla extract, whisking continuously until the frosting is creamy and well combined.
  6. Frost and Serve: Spread the chocolate frosting evenly over the cooled brownies using a spatula or knife. Once frosted, cut into bars and serve. Enjoy your moist, chocolaty zucchini brownies!

Notes

  • Using finely shredded zucchini helps keep the brownies moist without adding a strong vegetable taste.
  • Be sure to let the brownies cool completely before frosting to prevent the frosting from melting.
  • You can substitute vegetable oil with melted coconut oil for a slight flavor variation.
  • Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.

Nutrition

Keywords: chocolate zucchini brownies, zucchini dessert, moist brownies, chocolate frosting, healthy brownies, vegetable brownies

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