Description
These Double Chocolate Zucchini Brownies are rich, fudgy, and deeply chocolate-flavored, with a soft and moist texture that melts in your mouth. The secret ingredient is shredded zucchini, which blends seamlessly into the batter and keeps the brownies extra moist without changing the taste. Loaded with chocolate chips and topped with a smooth chocolate frosting, these brownies are perfect for dessert, parties, or anytime you crave something chocolatey and indulgent.
Ingredients
Brownies
- 1/2 cup canola oil
- 1 1/2 cups sugar
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour (unbleached)
- 1/2 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 cups zucchini, shredded
- 1 cup chocolate chips
Chocolate Frosting
- 1/4 cup cocoa powder
- 2 cups powdered sugar
- 1/4 cup butter, melted
- 1/4 cup milk
- 1 tablespoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C)
- Line a 9×13 inch baking pan with foil and lightly spray with cooking spray
- In a medium bowl, mix oil, sugar, and vanilla until combined
- In another bowl, combine flour, cocoa powder, baking soda, and salt
- Add wet mixture into dry ingredients and mix well
- Stir in shredded zucchini until fully incorporated (batter will become moist as you mix)
- Fold in chocolate chips
- Spread batter evenly into prepared pan
- Bake for 25 minutes or until set and edges begin to pull away from pan
- Let brownies cool completely
Frosting Instructions
- In a bowl, whisk cocoa powder, powdered sugar, and melted butter
- Add milk and vanilla extract
- Mix until smooth and creamy
- Spread frosting evenly over cooled brownies
Notes
- Serve at room temperature for best texture
- Cut into squares for easy serving
- Store in an airtight container at room temperature for up to 3 days
- Refrigerate for up to 1 week for longer freshness
- Freeze brownies (without frosting or with frosting) for up to 2 months
- If frozen, thaw at room temperature before serving