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A close up of a chocolate zucchini brownie, with icing.
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Ingredients

For the Zucchini Brownies:

  • 1 1/2 cups granulated sugar
  • 1/2 cup vegetable oil
  • 2 tsp vanilla extract
  • 2 cups all purpose flour
  • 1/2 cup cocoa powder
  • 1 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 cups finely grated zucchini (don't squeeze to dry the zucchini)
  • 1 cup chocolate chips (optional)

For the Chocolate Frosting:

  • 2 cups powdered sugar
  • 1/4 cup melted butter
  • 1/4 cup milk
  • 3 TBS cocoa powder
  • 1 tsp vanilla extract
  • 1 pinch salt

Instructions

For the Zucchini Brownies:

  • Preheat the oven to 350 degrees Fahrenheit. Line a 9x13 pan with parchment paper.
  • Add the sugar, oil, and vanilla extract to a large bowl, and stir them together well with a hand mixer, or stand mixer.
  • Add the flour, cocoa powder, baking soda, and salt. Mix them together until the mixture is dry and crumbly.
  • Add in the shredded zucchini, and fold it into the batter until it is combined evenly. (The batter will be very thick still) Let the batter sit for 5 to 10 minutes to help the zucchini release some moisture. (The batter with still be thick, but spreadable).
  • Fold the chocolate chips into the batter.
  • Spread the batter into the prepared pan, making sure to push it all the way to the edges, and corners.
  • Bake the brownies for 25-30 minutes, or until the tops of the brownies spring back when touched lightly with a finger.
  • Let the brownies cool for about 30 minutes.

For the Chocolate Frosting:

  • Add the powdered sugar, butter, milk, cocoa powder, vanilla, and salt to a medium sized bowl. Whisk them together until smooth.
  • Pour the frosting over the brownies, and spread it over the top evenly.
  • Let the frosting set for at least 30 minutes.