Description
Enjoy the Best Zucchini Brownie Recipe Ever, which delivers an irresistible chocolate taste with a hidden veggie twist. Simple to prepare, it’s a delicious treat that’s perfect for gatherings or a quick dessert at home.
Ingredients
Scale
- 3 tbsp cocoa powder
- 1/4 cup butter, melted
- 2 cups powdered sugar
- 1/4 cup milk
- 1 tbsp vanilla extract
- 2 cups flour
- 1/2 cup cocoa powder
- 1 1/2 tsp baking soda
- 1/2 cup canola oil
- 1 1/2 cups sugar
- 2 tsp vanilla extract
- 2 cups zucchini, shredded
Instructions
- Preheat the oven to 350°F (175°C). Prepare a 9 x 13 inch glass pan by spraying it with non-stick spray.
- Shred the zucchini until you have 2 cups worth and set it aside.
- In a mixing bowl, whisk together the flour, cocoa powder, and baking soda; put aside.
- In another bowl, blend the canola oil, sugar, and vanilla extract until well mixed. Gradually add the dry ingredients and stir well to combine. Gently incorporate the shredded zucchini into the batter.
- Pour the mixture into the prepared baking pan and bake for 25 minutes. The brownies should spring back slightly when touched.
- Allow the brownies to cool completely before frosting them.
- To prepare the frosting, combine the cocoa powder, melted butter, and powdered sugar in a bowl. Stir in the milk and vanilla extract until smooth. Spread the frosting over the cooled brownies.
Notes
For a richer taste, you may add chocolate chips to the brownie batter before baking.
Storing the brownies in an airtight container keeps them fresh for up to a week.
These brownies can be enjoyed warm or chilled, depending on your preference.
Nutrition
- Serving Size: 1 brownie
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 15mg