Print

Fudgy Double Chocolate Zucchini Brownies with Easy Rich Frosting

fudgy double chocolate zucchini brownies - featured image
Print Recipe

These fudgy double chocolate zucchini brownies are incredibly moist and rich, with a hidden vegetable that makes them feel a little virtuous. Topped with an easy, rich chocolate frosting, they’re the perfect treat for any occasion.

Ingredients

Scale
  • 1 medium zucchini (about 200g or 1½ cups when shredded)
  • ½ cup unsalted butter (113g)
  • 1 cup granulated sugar (200g)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup unsweetened cocoa powder (50g)
  • ½ cup all-purpose flour (60g)
  • ¼ teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup semi-sweet chocolate chips (90g)
  • ¼ cup unsalted butter (56g), softened
  • 2 cups powdered sugar (240g)
  • 3 tablespoons unsweetened cocoa powder (20g)
  • 3–4 tablespoons milk
  • ½ teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving overhang on two sides.
  2. Wash and trim the zucchini. Grate using the large holes of a box grater. Place the shredded zucchini in a clean kitchen towel and squeeze out as much liquid as possible.
  3. In a large microwave-safe bowl, melt ½ cup butter in 30-second intervals. Let cool for a couple of minutes.
  4. Add the sugar to the melted butter and whisk until combined. Add the eggs and vanilla extract, whisk vigorously for about a minute until smooth and glossy.
  5. In a separate medium bowl, whisk together cocoa powder, flour, baking powder, and salt until no lumps remain.
  6. Pour the dry ingredients into the wet ingredients. Fold gently with a rubber spatula until just combined. Do not overmix.
  7. Fold in the squeezed-dry zucchini and chocolate chips. The batter will be thick and slightly sticky.
  8. Pour the batter into the prepared pan and spread evenly. Bake for 25-30 minutes, until edges are set and a toothpick inserted in the center comes out with a few moist crumbs.
  9. Cool in the pan on a wire rack for at least 30 minutes. Then lift out using parchment handles and cool completely before frosting.
  10. For the frosting: In a medium bowl, beat softened butter until creamy. Add powdered sugar and cocoa powder alternately with milk, starting with dry ingredients. Beat on low until combined, then medium for 2 minutes until fluffy. Add vanilla and salt, beat one more minute. Adjust consistency with more milk or powdered sugar as needed.
  11. Spread frosting evenly over cooled brownies. Cut into 16 squares, wiping the knife clean between cuts.

Notes

Squeeze the zucchini dry to avoid soggy brownies. Do not overmix the batter. Use room temperature eggs. Check for doneness early; underbake slightly for fudgier texture. Cool completely before frosting. Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Freeze individual brownies for up to 3 months.

Nutrition

Keywords: zucchini brownies, double chocolate brownies, fudgy brownies, chocolate zucchini brownies, easy brownies, vegetable dessert, hidden veggie brownies

Find it online: https://sunnysavory.com/fudgy-double-chocolate-zucchini-brownies-with-easy-rich-frosting/