Chocolate Zucchini Brownies

This is the best recipe for chocolate zucchini brownies I’ve ever tried. I looked online for some zucchini recipe inspiration and found this one on Fabulously Frugal that sounded like a dessert my kids would love. Baking treats is a great way to use up the zucchini we had and combining it with chocolate makes my kids, especially my daughter, very happy. The warm chocolate frosting is poured directly over the brownies fresh from the oven so it spreads evenly. You can serve these frosted brownies warm, at room temperature, or straight from the refrigerator–they all taste fantastic. My kids both raved about these rich and decadent brownies and I know they will be requesting them again soon.

Chocolate Zucchini Brownies

Chocolate Zucchini Brownies:

• ⅓ cup vegetable oil
• ½ cup semi-sweet chocolate chips
• 2 tbsp unsweetened cocoa powder
• 1 cup white sugar
• 1 whole egg
• 1 egg yolk
• 1 tsp vanilla extract
• 1 cup zucchini, finely grated, excess moisture squeezed out
• 1 cup flour
• ½ tsp salt
• ¼ tsp baking soda

Chocolate Frosting:

• 3 tbsp unsalted butter
• 3 tbsp semi-sweet chocolate chips
• 1½ tbsp whole milk
• 1½ tbsp cocoa powder
• ¼ tsp vanilla extract
• 1 cup powdered sugar

How to Make Chocolate Zucchini Brownies

Preheat the oven to 350 degrees. Line an 8 x 8 baking dish with some parchment paper then spray with cooking spray.

Make the brownies by combining the oil, chocolate chips, and cocoa powder in a saucepan over medium-low heat. Whisk or stir often, until the chips are melted and the mixture is smooth.

Remove the pan from the heat and whisk in the sugar until combined. Add the whole egg and additional egg yolk, one at a time, whisking in between each addition. Add the vanilla extract and whisk until smooth and creamy.

Add the squeezed-out shredded zucchini and mix until well combined.

Combine the flour, baking soda, and salt in a bowl; mix well. Gradually add the flour mixture to the zucchini mixture until combined. Be careful not to overmix. Spread batter evenly into the prepared baking dish.

Bake for 27-30 minutes, or until a wooden tester inserted in the center comes out clean or with only a few moist crumbs.

Make the frosting while they are baking by combining the butter, chocolate chips, milk, and cocoa powder together in a small saucepan over low heat. Cook, stirring often until the chocolate chips melt then immediately remove them from the heat. Side Note: Don’t overcook the chocolate or it will seize and not be spreadable. 

Whisk in the vanilla and the powdered sugar, until combined and smooth. It will be thick.

When the brownies come out of the oven, pour the frosting on and spread it evenly over the top. Cool for 10-15 minutes, then lift the brownies from the pan, slice, and serve. Store remaining brownies (if there are any!) covered in the refrigerator. Enjoy.