Chocolate Chip Zucchini Brownies

Name: Chocolate Chip Zucchini Brownies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 20 brownies
Ingredients: ½ cup vegetable oil; 1 cup granulated sugar; ½ cup light brown sugar; 2 teaspoons vanilla extract; 2 cups all-purpose flour; ½ cup dark chocolate unsweetened cocoa powder; 1 ½ teaspoons baking soda; 1 teaspoon kosher salt; 2 ½ cups finely shredded zucchini; 1 ½ cups semi-sweet chocolate chips; ½ cup unsalted butter; 2 ½ cups powdered sugar; 1 teaspoon vanilla extract; ¼ cup heavy whipping cream; ½ cup mini chocolate chips

User Reviews

5.0

6 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings
20 brownies
Calories
375 kcal
Course
Baked Goods
Cuisine
American

Chocolate Chip Zucchini Brownies

Nicole Henderson

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These Chocolate Chip Zucchini Brownies are the perfect way to sneak veggies into dessert. The zucchini makes these brownies fudgy and moist, and the chocolate chip frosting is the perfect topping!

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Ingredients

Servings

For the brownies:

½ cup vegetable oil
1 cup granulated sugar
½ cup light brown sugar packed
2 teaspoons vanilla extract
2 cups all-purpose flour
½ cup dark chocolate unsweetened cocoa powder
1 ½ teaspoons baking soda
1 teaspoon kosher salt
2 ½ cups finely shredded zucchini
1 ½ cups semi-sweet chocolate chips

For the frosting:

½ cup unsalted butter softened
2 ½ cups powdered sugar
1 teaspoon vanilla extract
¼ cup heavy whipping cream
½ cup mini chocolate chips

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Instructions

Preheat oven to 350°F. Line a 13x9-inch baking dish with parchment paper. Set aside.
For the brownies: in a large bowl combine all the ingredients together with a wooden spoon or rubber spatula. The mixture will be very dry. Allow to sit about 5-10 minutes to let the moisture from the zucchini incorporate into the batter.
Pour into prepared baking dish and bake for 25-30 minutes. Remove from oven and cool completely before adding frosting.
For the frosting: beat butter and powdered sugar with vanilla and cream for about 3-5 minutes, until fluffy. Fold in chocolate chips and spread over cooled brownies.

Notes

I use semi-sweet chocolate chips for the batter, and mini chocolate chips for the frosting. I like the smaller sized chips in the frosting, but go with what's in your pantry.
If you have a ton of zucchini about to go bad, but it's more than you need in the Zucchini Brownies recipe, go ahead and grate it all. You can freeze whatever you don't use right away, so you can have delicious Zucchini bread, cakes, muffins and brownies all year long.
REFRIGERATE. I find these brownies taste best COLD. Plus it makes them easier to cut and serve. I bake them in the evening, and refrigerate them overnight. THEN, the next day I'll put on the frosting. Or bake in the morning, refrigerate, then frost before dessert.
If you want to freeze these brownies, do so before you add the frosting. Cut into squares and store in a freezer safe container. When you're ready to serve them, thaw and make the frosting fresh! However, you can freeze frosted brownies, just know the texture might loosen after thawing.

Nutrition Information

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Calories 375kcal (19%) Carbohydrates 53g (18%) Protein 3g (6%) Fat 18g (28%) Saturated Fat 8g (40%) Polyunsaturated Fat 9g Cholesterol 16mg (5%) Sodium 165mg (7%) Fiber 2g (8%) Sugar 41g (82%)