Zucchini Brownies
This fudgy, decadent Zucchini Brownie recipe is the perfect way to use up extra summer squash! Packed with deep chocolate flavor and a rich, moist texture, these egg-free brownies completely hide the veggies inside. Top them off with a quick, homemade silky chocolate frosting for the ultimate family-friendly dessert.
Ingredients
- For the Fudgy Brownies:
- 2 cups Shredded Zucchini do not drain or squeeze
- 2 cups All-purpose Flour
- ½ cup Unsweetened Cocoa Powder
- 1 ½ cups Granulated Sugar
- ½ cup Vegetable Oil
- 2 tsp Vanilla Extract
- 1 ½ tsp Baking Soda
- 1 tsp Salt
- ½ cup Chopped Walnuts optional
- 3 –5 tbsp Water only use as needed
- For the Silky Chocolate Frosting:
- 2 cups Confectioners Sugar
- 3 tbsp Unsweetened Cocoa Powder
- ¼ cup Unsalted Butter melted
- ¼ cup Milk
- 1 tsp Vanilla Extract
- 1 Pinch of Salt
Instructions
- Preheat & Prep: Heat your oven to 350°F (175°C). Generously grease a 9x13 inch baking dish.
- Whisk Dry Ingredients: In a large bowl, whisk together the flour, ½ cup cocoa powder, baking soda, and salt.
- Mix Wet Ingredients: In a medium bowl, blend the vegetable oil, granulated sugar, and vanilla extract.
- Combine & Rest: Pour the wet ingredients into the dry, mixing gently. Fold in the shredded zucchini. The batter will be thick. Let it rest for 5 minutes so the zucchini can release its moisture.
- Adjust Batter: If the mixture is still too powdery after resting, add 3 to 5 tablespoons of water, one at a time, until a thick dough forms. Fold in the walnuts.
- Bake: Spread the batter evenly into the prepared 9x13 pan. Bake for 25–30 minutes until set. Let the brownies cool completely.
- Make the Frosting: In a mixing bowl, whisk together the confectioners sugar, 3 tbsp cocoa powder, melted butter, milk, vanilla, and a pinch of salt until smooth and glossy.
- Frost & Serve: Spread the frosting evenly over the cooled brownies. Slice into 24 squares and enjoy!
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