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Chocolate Zucchini Brownies

Fudgy Chocolate Zucchini Brownies You’ll Absolutely Love

Try these Chocolate Zucchini Brownies for a rich, fudgy treat that incorporates hidden vegetables and a delicious flavor.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 10 minutes
Total Time 55 minutes
Servings: 12 brownies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Brownies
  • 1/2 cup Vegetable Oil can substitute with melted coconut oil
  • 1 cup Granulated Sugar
  • 1/2 cup Light Brown Sugar can substitute with additional granulated sugar
  • 1 teaspoon Vanilla Extract use pure vanilla for best results
  • 1 cup All-Purpose Flour can swap for gluten-free flour
  • 1/2 cup Dark Chocolate Cocoa Powder can use unsweetened cocoa powder
  • 1 teaspoon Baking Soda do not omit
  • 1/2 teaspoon Kosher Salt regular table salt can be used
  • 1 cup Finely Shredded Zucchini remove seeds from larger zucchinis
For the Fudge Frosting
  • 1/2 cup Unsalted Butter can substitute with coconut oil
  • 2 cups Powdered Sugar reduce for less sweetness
  • 1/4 cup Heavy Whipping Cream can use full-fat coconut cream
  • 1 teaspoon Vanilla Extract

Equipment

  • Oven
  • Mixing Bowl
  • whisk
  • spatula
  • Baking Dish
  • parchment paper

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare your baking dish with parchment paper.
  2. Combine vegetable oil, granulated sugar, light brown sugar, and vanilla extract in a mixing bowl. Blend until smooth.
  3. Incorporate all-purpose flour, dark chocolate cocoa powder, baking soda, and kosher salt to the wet mixture and stir gently.
  4. Fold in the finely shredded zucchini until just combined and let batter rest for about 10 minutes.
  5. Pour the brownie batter into the prepared dish and bake for 25-30 minutes until a toothpick comes out mostly clean.
  6. Prepare the fudge frosting by whisking together melted unsalted butter and cocoa powder until smooth.
  7. Gradually stir in powdered sugar, heavy whipping cream, and vanilla extract until frosting is smooth and glossy.
  8. Once cooled, spread the fudge frosting over the brownies and slice into bars.

Nutrition

Serving: 1brownieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 12gVitamin A: 100IUVitamin C: 2mgCalcium: 20mgIron: 1mg

Notes

Allow the brownie batter to rest for 10 minutes after adding zucchini for the best texture. Store brownies covered at room temperature for 4-5 days.

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