Description
Rich, fudgy, and packed with hidden veggies, these zucchini brownies are your new go-to dessert for guilt-free indulgence. Moist from the zucchini, with a perfectly sweet cocoa frosting on top—each bite is pure comfort with a little twist.
Ingredients
For the Brownies:
2 cups (248g) all-purpose flour
½ cup (40g) unsweetened cocoa powder
1 ½ tsp baking soda
1 tsp salt
½ cup (118g) vegetable oil
1 ½ cups (300g) granulated sugar
2 tsp vanilla extract
2 cups shredded zucchini (from 1 large or 2 small)
3–5 tbsp (15–75ml) water (as needed for texture)
½ cup chopped walnuts (optional)
For the Frosting:
3 tbsp (15g) unsweetened cocoa powder
¼ cup (59ml) unsalted butter, melted
2 cups powdered sugar
¼ cup (59ml) milk
1 tsp vanilla extract
Pinch of salt
Instructions
Preheat oven to 350°F (175°C). Grease a 9×13-inch pan or line with parchment.
In a large bowl, whisk flour, cocoa powder, baking soda, and salt.
In another bowl, combine oil, sugar, and vanilla. Stir in zucchini.
Gradually mix dry ingredients into the wet. Add water 1 tbsp at a time until a thick batter forms.
Fold in walnuts if using. Spread evenly in the pan.
Bake 25–30 minutes or until a toothpick comes out with moist crumbs. Cool completely.
For frosting, whisk cocoa and melted butter. Add powdered sugar, milk, vanilla, and salt until smooth.
Spread frosting over cooled brownies and let set before slicing.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 240 per serving
- Sugar: 24g per serving
- Sodium: 160mg
- Fat: 10g per serving
- Saturated Fat: 3g per serving
- Carbohydrates: 37g per serving
- Fiber: 2g per serving
- Protein: 2g per serving
- Cholesterol: 10mg per serving