Sure, it may be an uncommon combination, but once you try these zucchini chocolate brownies you will be glad you did!
It’s that time of year again! Garden fresh zucchini is abundantly available! Once they’re ready to harvest, there’s always heaps of them! Zucchinis are great vegetables just to have around for various cooking activities, but they can also be excellent for so many baking recipes!
While we don’t have a garden ourselves, our landlord and my mom do. Thankfully, they’ve so generously decided to share their crop with me!  Therefore, I have been keeping my eyes open for, and experimenting with—you guessed it—zucchini recipes!
Although it seems like a strange combination—a vegetable mixed with various sweet ingredients to make a sugary dessert, you’d be surprised at just how delicious the combination can taste. It’s even more fun experimenting with new ingredients and flavors.
Therefore, I admit, when I first came across this recipe for zucchini brownies I was skeptical. However, I remembered my sister had once made a zucchini chocolate cake that was to die for! This flashback got me to thinking…. what’s good for cake should be great for brownies too, right?
I am here to tell you, it is!
There is something about the combination of the zucchini and the chocolate that doesn’t seem like it would fit together, but, once you try the recipe and take your first bite, you too will understand how perfect the combination is!
This is how they came out. All mouthwatering and with a wafting, intoxicating smell that filled the entire house! I would bake the zucchini brownies all over again if it meant I could have the same incredible smell in my house again!  Since the brownies were just for my husband and I, I cut the regular recipe in half and used an 8×8″ baking dish. Of course, you can adjust the size and measurements of the recipe to fit your needs.
I taste-tested the first piece when they were fresh from the oven and still warm. Immediately, it was so delicious, chocolatey and gooey-warm, even without the frosting! That being said, though the recipe includes information for the brownies and the frosting, you can absolutely decide to enjoy the zucchini brownies solo. Either way, they’re delectable!
I usually don’t like drinking milk, except with brownies… and, well, maybe chocolate chip cookies. The milk and the zucchini brownies were another perfect combination! I’m not sure if there is anything more mouthwatering than a tall, cold glass of milk and a warm, gooey, fresh-from-the-oven brownie! You just can’t go wrong!
These brownies were already great without frosting, but it gets even better with it! This is especially true if you happen to have an intense sweet tooth and need a little more sugar to fulfill those cravings!
I like to make the frosting with a neat little swirl, just for a little added aesthetic.
When warm, they’re still light, fluffy and delightful. Once the chocolate zucchini brownies have cooled, add the frosting. Together, they have the perfect rich, fudge- chocolate brownie texture.
I highly recommend you give them a try; your taste buds will be happy you did!
More Zucchini Recipes:
Zucchini Chocolate Brownies Recipe
Ingredients
- ½ cup vegetable oil
- 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
- 2 cups shredded zucchini
- ½ cup chopped walnuts or pecans
Frosting
- 6 tablespoons cocoa
- ¼ cup margarine
- 2 cups confectioners' sugar
- ¼ cup milk
- ½ teaspoon vanilla
Instructions
- Preheat oven to 350F. Blend together the oil, sugar, and vanilla in a large bowl. In a separate bowl sift together flour, cocoa, baking soda, and salt. This will get rid of all lumps in the cocoa.
- Mix into the sugar blend. (It will seem too dry until you add the zucchini.) Stir in the shredded zucchini and nuts. Spread into a greased 9"x13" baking pan. Bake for 25-30 minutes.
For the frosting
- Melt cocoa and margarine in a small saucepan on medium heat; set aside to cool. In a medium bowl, blend together confectioners' sugar, milk and vanilla. Stir in the cocoa mixture and spread over the cooled brownies.
dina
u, dis is good!
Regina
Yes Dina. These taste fantastic! You don't taste the zucchini at all.
EM
I was wondering if you had ever made a beet chocolate cake? My mom uses to make one and I always thought it made the moistest chocolate cake.
Regina
I never have tried a chocolate with beet, but I can imagine that it will result in a super moist and yummy cake. Shredded or pureed vegetables added to cake will usually do that like shredded carrots in carrot cake.
But I am intrigued now. This gives me inspiration to try out beet chocolate cake as one of my first baking experiments in Thailand. I will make sure to post how it goes.