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Double Chocolate Zucchini Brownies

Deliciously fudgy brownies made with shredded zucchini that adds moisture without altering the flavor.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 16 brownies
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

For the Brownies
  • 1/2 cup Canola oil
  • 1 cup Sugar
  • 2 teaspoons Vanilla extract
  • 1 cup All-purpose flour, unbleached
  • 1/2 cup Unsweetened cocoa powder
  • 1 teaspoon Baking soda
  • 1/2 teaspoon Salt
  • 1 cup Zucchini, shredded
  • 1 cup Chocolate chips
For the Chocolate Frosting
  • 1/4 cup Cocoa powder
  • 1 cup Powdered sugar
  • 1/4 cup Butter, melted
  • 2 tablespoons Milk
  • 1 teaspoon Vanilla extract

Method
 

Preparation
  1. Preheat oven to 350°F (175°C) and line a 9x13 inch baking pan with foil, spraying it with cooking spray.
  2. In a medium bowl, whisk together the oil, sugar, and vanilla extract until smooth and slightly glossy.
  3. In another bowl, combine the flour, cocoa powder, baking soda, and salt. Whisk thoroughly.
  4. Pour the wet mixture into the dry ingredients and stir until just combined.
  5. Fold in the shredded zucchini until fully incorporated.
  6. Add chocolate chips and distribute evenly throughout the batter.
Baking
  1. Spread the batter evenly into the prepared pan and bake for about 25 minutes until edges pull away and center is set.
  2. Allow to cool completely in the pan before frosting.
Frosting
  1. In a bowl, whisk together the cocoa powder, powdered sugar, and melted butter until combined.
  2. Add milk and vanilla extract, then mix until smooth and creamy.
  3. Spread frosting evenly over cooled brownies.

Notes

Cool fully before slicing to avoid a gooey mess; these brownies taste better the next day.