Description
These moist and decadent zucchini brownies are the perfect way to sneak extra vegetables into a delicious chocolate dessert. The zucchini adds an incredible moisture that traditional brownies often lack, while the rich chocolate icing creates a dessert that both kids and adults will rave about. It is a simple, reliable treat that turns your garden harvest into a comforting, fudgy masterpiece that fits perfectly into any dessert rotation.
Ingredients
1 1/2 cups granulated sugar
1/2 cup vegetable oil
2 tsp vanilla extract
2 cups all-purpose flour
1/2 cup cocoa powder (for brownie batter)
1 1/2 tsp baking soda
1 tsp salt
2 cups shredded zucchini
1 cup semi-sweet chocolate chips
2 cups powdered sugar
4 tbsp cocoa powder (for icing)
1/4 cup melted salted butter
1/4 cup milk
Instructions
Preheat your oven to 350 degrees Fahrenheit and line a 9×13-inch pan with parchment paper.
In a large bowl, whisk together the sugar, oil, and vanilla extract until well combined.
Stir in the flour, 1/2 cup of cocoa powder, baking soda, and salt until a crumbly mixture forms.
Fold in the shredded zucchini until evenly distributed.
Stir in the chocolate chips.
Spread the batter into the prepared pan and bake for 30 minutes or until a toothpick comes out clean.
While cooling, whisk together the powdered sugar, 4 tbsp cocoa powder, melted butter, and milk until smooth.
Spread the icing over the cooled brownies, slice into squares, and serve.
Notes
Ensure the zucchini is not packed too tightly when measuring. If it seems very watery, squeeze it lightly with a paper towel. These brownies store well in an airtight container at room temperature for up to three days.
- Prep Time: 15
- Cook Time: 30
- Category: Desserts & Sweets
- Method: Baking
- Cuisine: American