These chocolate zucchini brownies are moist and fudgy thanks to the hidden shredded vegetable. The optional chocolate frosting makes them extra decadent
½cupchopped walnuts or pecansoptional; or chocolate chips
Frosting
2cupspowdered sugar
6tablespoonsunsweetened cocoa powder
¼cupbutter
¼cupmilkor cream for extra rich frosting
½teaspoonvanilla extract
Prevent your screen from going dark
Instructions
Preheat oven to 350°F/180°C. Prepare a 9x13-inch (23x33 cm) baking pan by greasing the bottom and sides with butter or oil.
In a large bowl mix together the melted butter, sugar, and vanilla. In a separate bowl sift together the dry ingredients: flour, cocoa, baking soda, and salt. This will get rid of all lumps in the cocoa.
½ cup butter, 1 ½ cups white sugar, 2 teaspoons vanilla extract, 2 cups all-purpose flour, ½ cup unsweetened cocoa powder, 1 ½ teaspoons baking soda, 1 teaspoon salt
Add flour blend and shredded zucchini and optional nuts/chocolate chips to the wet ingredients. Stir everything until evenly combined and no dry pockets of flour remain.
2 cups shredded zucchini *, ½ cup chopped walnuts or pecans
Spread the batter in to the prepared baking dish and bake the zucchini brownies for 25-30 minutes. The top should be set but still jiggly. If you bake it longer, it will be more like cake instead of brownies.
For the frosting
Melt the butter in a small saucepan over medium heat. Then set aside to cool. In a medium bowl whisk together the powder sugar and cocoa powder until blended. Stir in the milk, vanilla, and melted butter until a smooth frosting consistency forms. Spread over the cooled brownies.
2 cups powdered sugar, 6 tablespoons unsweetened cocoa powder, ¼ cup butter, ¼ cup milk, ½ teaspoon vanilla extract
Cool completely before slicing and serving. The zucchini brownies last about 3-4 days at room temperature. Or store them in an airtight container in the fridge for up to 1 week.
Notes
Because these are egg free zucchini brownies, you can easily turn them into vegan brownies by using a butter & milk substitute like coconut oil/margarine and almond milk.* I like to shred the zucchini on the smallest side of a box grater. That way the zucchini entirely disappears in the batter. You can also use the shredding disc of your food processor.
Nutrition
Nutrition Facts
Chocolate Zucchini Brownies Recipe
Serving Size
1 piece of 24
Amount per Serving
Calories
203
% Daily Value*
Fat
8
g
12
%
Saturated Fat
4
g
20
%
Trans Fat
0.2
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
3
g
Cholesterol
16
mg
5
%
Sodium
214
mg
9
%
Potassium
100
mg
3
%
Carbohydrates
33
g
11
%
Fiber
2
g
8
%
Sugar
23
g
26
%
Protein
2
g
4
%
Vitamin A
203
IU
4
%
Vitamin C
2
mg
2
%
Calcium
14
mg
1
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.