Servings
Font
Back
Chocolate Chip Zucchini Brownies
5 from 4 votes

Chocolate Chip Zucchini Brownies

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!

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

Ingredients

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 unsweetened cocoa powder dark chocolate
  • 1 ½ teaspoons baking soda
  • 1 teaspoon kosher salt
  • 2 ½ cups zucchini finely shredded
  • 1 ½ cups chocolate chips semi-sweet
For the frosting:
  • ½ cup butter softened, unsalted
  • 2 ½ cups powdered sugar
  • 1 teaspoon vanilla extract
  • ¼ cup heavy whipping cream
  • ½ cup mini chocolate chips

Instructions

    Cup of Yum
  1. Preheat oven to 350°F. Line a 13x9-inch baking dish with parchment paper. Set aside.
  2. 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.
  3. Pour into prepared baking dish and bake for 25-30 minutes. Remove from oven and cool completely before adding frosting.
  4. 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

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

Nutrition Facts

Serving: 20 brownies

Amount Per Serving

Calories 375

% Daily Value*

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

* Percent Daily Values are based on a 2,000 calorie diet.