Description
Rich chocolate zucchini brownies topped with smooth chocolate icing. Moist, fudgy, and perfect for dessert or snacking.
Ingredients
Scale
- 1 1/2 cups granulated sugar
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 cups shredded zucchini
- 1 cup chocolate chips optional
- 2 cups powdered sugar
- 4 tablespoons unsweetened cocoa powder
- 1/4 cup salted butter melted
- 1/4 cup milk
- 2 teaspoons vanilla extract
Instructions
- Preheat oven to 350°F and line a 9×13-inch pan.
- Mix sugar, oil, and vanilla until combined.
- Add flour, cocoa powder, baking soda, and salt and mix until crumbly.
- Fold in shredded zucchini and rest 5 to 10 minutes.
- Stir again and fold in chocolate chips if using.
- Spread batter into prepared pan.
- Bake for 25 to 30 minutes.
- Cool brownies for 30 minutes.
- Whisk icing ingredients until smooth.
- Spread icing over brownies and allow to set 30 minutes before serving.
Notes
- Do not squeeze moisture from zucchini.
- If batter is too dry add up to 1/4 cup water gradually.
- Store at room temperature for 2 days or refrigerate for 3 to 4 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Brownies and Bars
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 235
- Sugar: 23
- Sodium: 170
- Fat: 10
- Saturated Fat: 3
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 2
- Protein: 3
- Cholesterol: 8