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A square piece of zucchini brownie on a plate with a glass of milk and chocolate chips in the background.
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Zucchini Brownies

Have you ever found yourself craving a sweet treat that's decadently fudgy, irresistibly moist, and oh-so-chocolatey? If so, then you're in for a delightful surprise with my scrumptious Chocolate Zucchini Brownies!
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 16 servings
Calories 428kcal
Author John Kanell

Ingredients

For the Brownies:

  • 1¼ cup granulated sugar (250g)
  • ½ cup vegetable oil (120mL)
  • 2 teaspoons vanilla extract
  • 2¼ cup all-purpose flour (270g)
  • ½ cup unsweetened cocoa powder (50g)
  • 1½ teaspoon baking soda
  • 1½ teaspoon salt
  • 3 cups shredded zucchini (don’t squeeze out moisture) (510g)
  • 1¾ cup semi-sweet chocolate chips (300g)

For the Frosting:

  • 2⅔ cups powdered sugar (320g)
  • ¼ cup unsweetened cocoa powder (25g)
  • ⅓ cup unsalted butter melted (75g)
  • ⅓ cup milk warm (80mL)

Instructions

  • Preheat oven to 350°F. Grease a 9x13-inch baking pan with baking spray with flour, and line with parchment paper, letting excess hang over the sides.
  • In a large mixing bowl, Whisk together the sugar, oil, and vanilla. Add the flour, cocoa, baking soda, and salt, and stir together with a spatula. (Batter with be dry.) Fold in the zucchini until fully combined and the batter loosens up a bit. Stir in chocolate chips. Spread the batter into an even layer in the prepared pan.
  • Bake for 20 to 25 minutes or until a wooden pick inserted into the center comes out with a few moist crumbs.
  • Let the brownies cool completely in the pan.

For the Frosting:

  • In a medium bowl, whisk together the powdered sugar and cocoa powder. Add the milk and melted butter and whisk until smooth.
  • Remove the cooled brownies from the pan, and spread the frosting over the top. Let stand for 10 to 15 minutes to set up before slicing.

Notes

  • Prep for easy cleanup. Parchment paper is your friend here, so don’t skip lining the pan. You should have a good overhang on all sides of the pan for the easiest, most seamless removal of the brownies possible. If you’re using a roll and the paper won’t stay flat, crumple it into a ball, then flatten it out — it should hold its shape much better.
  • No baking spray? No problem. While I love the convenience of having a non-stick spray with flour built right in, you can use other oils for this recipe. Feel free to use a paper towel or pastry brush and a small bowl of neutral oil to paint the inside of your pan with a thin coat. The oil in this recipe is mainly to keep the parchment paper in place and prevent the batter from baking onto the pan if any seeps through a cut in the paper.
  • Use your food processor for easy prep. While I typically use a box grater to shred zucchini, you can easily pull in a little electrical assistance. Use the grating blade with the large holes for the perfect consistency in seconds.

Nutrition

Calories: 428kcal | Carbohydrates: 63g | Protein: 4g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 12mg | Sodium: 329mg | Potassium: 263mg | Fiber: 4g | Sugar: 43g | Vitamin A: 183IU | Vitamin C: 4mg | Calcium: 32mg | Iron: 3mg