Chocolate Zucchini Brownies
Rich and decadent Chocolate Zucchini Brownies are made extra moist with grated zucchini. Topped with a decadent fudge frosting, these fudgy brownies are easy to make in one bowl!
Ingredients
For the Brownies
- 0.5 cup vegetable oil
- 1 cup granulated sugar
- 0.5 cup light brown sugar packed
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 0.5 cup dark chocolate unsweetened cocoa powder
- 1.5 teaspoon baking soda
- 1 teaspoon kosher salt
- 2.5 cups finely shredded zucchini
For the Frosting
- 0.25 cup unsalted butter melted
- 5 tablespoons dark chocolate unsweetened cocoa powder
- 2 cups powdered sugar
- 6 tablespoons heavy whipping cream
- 0.5 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F. Line a 13×9 baking dish with parchment paper. Set aside.
- In a large bowl, combine oil, sugars, and vanilla extract. Add in flour, cocoa powder, baking soda, and salt. Stir until well blended. The batter will be very dry, that’s okay!
- Fold in shredded zucchini. Let the batter rest for 10 minutes to absorb moisture.
- Pour the batter into prepared baking dish and bake for 25-30 minutes. Remove and let cool completely before frosting.
- For the frosting, whisk melted butter with cocoa powder in a small bowl. Add powdered sugar, heavy cream, and vanilla. Whisk until smooth.
- Spread frosting over cooled brownies. Cut into bars and enjoy!
Notes
Let the batter rest before baking — the zucchini releases moisture over time. For clean slices, use a plastic knife once brownies are completely cool. Store tightly covered for up to 4-5 days. Optional: Add chocolate chips or walnuts to the batter for added flavor and texture.