5 from 6 votes
Zucchini Brownies
Have you ever found yourself craving a sweet treat that's decadently fudgy, irresistibly moist, and oh-so-chocolatey? If so, then you're in for a delightful surprise with my scrumptious Chocolate Zucchini Brownies!
Prep Time
30 mins
Cook Time
25 mins
Total Time
55 mins
Servings:
16
servings
Calories:
428 kcal
Course:
Dessert
Cuisine:
American
Ingredients
For the Brownies:
- 1¼ cup granulated sugar (250g)
- ½ cup vegetable oil (120mL)
- 2 teaspoons vanilla extract
- 2¼ cup all-purpose flour (270g)
- ½ cup cocoa powder 50g, unsweetened
- 1½ teaspoon baking soda
- 1½ teaspoon salt
- 3 cups zucchini don’t squeeze out moisture) (510g, shredded
- 1¾ cup chocolate chips 300g, semi-sweet
For the Frosting:
- 2⅔ cups powdered sugar (320g)
- ¼ cup cocoa powder 25g, unsweetened
- ⅓ cup butter melted (75g, unsalted
- ⅓ cup milk warm (80mL)
Instructions
- Preheat oven to 350°F. Grease a 9x13-inch baking pan with baking spray with flour, and line with parchment paper, letting excess hang over the sides.
- In a large mixing bowl, Whisk together the sugar, oil, and vanilla. Add the flour, cocoa, baking soda, and salt, and stir together with a spatula. (Batter with be dry.) Fold in the zucchini until fully combined and the batter loosens up a bit. Stir in chocolate chips. Spread the batter into an even layer in the prepared pan.
- Bake for 20 to 25 minutes or until a wooden pick inserted into the center comes out with a few moist crumbs.
- Let the brownies cool completely in the pan.
Cup of Yum
For the Frosting:
- In a medium bowl, whisk together the powdered sugar and cocoa powder. Add the milk and melted butter and whisk until smooth.
- Remove the cooled brownies from the pan, and spread the frosting over the top. Let stand for 10 to 15 minutes to set up before slicing.
Notes
- Prep for easy cleanup. Parchment paper is your friend here, so don’t skip lining the pan. You should have a good overhang on all sides of the pan for the easiest, most seamless removal of the brownies possible. If you’re using a roll and the paper won’t stay flat, crumple it into a ball, then flatten it out — it should hold its shape much better.
- No baking spray? No problem. While I love the convenience of having a non-stick spray with flour built right in, you can use other oils for this recipe. Feel free to use a paper towel or pastry brush and a small bowl of neutral oil to paint the inside of your pan with a thin coat. The oil in this recipe is mainly to keep the parchment paper in place and prevent the batter from baking onto the pan if any seeps through a cut in the paper.
- Use your food processor for easy prep. While I typically use a box grater to shred zucchini, you can easily pull in a little electrical assistance. Use the grating blade with the large holes for the perfect consistency in seconds.
Nutrition Information
Calories
428kcal
(21%)
Carbohydrates
63g
(21%)
Protein
4g
(8%)
Fat
19g
(29%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
4g
(24%)
Monounsaturated Fat
5g
(25%)
Trans Fat
0.2g
(10%)
Cholesterol
12mg
(4%)
Sodium
329mg
(14%)
Potassium
263mg
(6%)
Fiber
4g
(16%)
Sugar
43g
(86%)
Vitamin A
183IU
(4%)
Vitamin C
4mg
(4%)
Calcium
32mg
(3%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 16 servings
Amount Per Serving
Calories 428
% Daily Value*
| Calories | 428kcal | 21% |
| Carbohydrates | 63g | 21% |
| Protein | 4g | 8% |
| Fat | 19g | 29% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 12mg | 4% |
| Sodium | 329mg | 14% |
| Potassium | 263mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 43g | 86% |
| Vitamin A | 183IU | 4% |
| Vitamin C | 4mg | 4% |
| Calcium | 32mg | 3% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.