These Fudgy Frosted Chocolate Zucchini Brownies are a decadent dessert that cleverly hides a serving of vegetables inside a rich, chocolatey treat. With a dense, moist crumb and a layer of lush cocoa frosting, you would never guess that fresh zucchini is the secret to their incredible texture.
topped with a glossy, sweet chocolate icing, these gooey bars are the perfect way to use up summer produce or simply enjoy a guilt-free chocolate fix.
Recipe Details
- Flavor Profile: A double dose of chocolate from the cocoa-infused batter and the sweet frosting masks the zucchini completely, leaving only a rich, sweet fudge flavor.
- Texture: These are fork brownies super gooey, moist, and dense topped with a frosting that forms a light crust but stays soft underneath.
- Time: 20 minutes prep (including resting batter), 30 minutes bake time.
- Difficulty: Intermediate. The key is judging the batter consistency to ensure they turn out fudgy, not cakey.
What You’ll Need
To make this recipe, you will need a 9×13 inch baking pan and an electric mixer (or strong arm muscles) to combine the thick batter. You will also need a box grater for the zucchini. The ingredients utilize pantry baking staples like cocoa powder, flour, and sugar, combined with fresh zucchini and vegetable oil for moisture.
Ingredient Notes
- Shredded Zucchini – You need 2 cups from 1 large or 2 small zucchinis. The zucchini provides the moisture that makes these brownies fudgy. There is no need to peel them; the skin melts into the batter.
- Unsweetened Cocoa Powder – Used in both the batter and the frosting to provide deep chocolate flavor.
- Vegetable Oil – This fat source ensures the brownies stay moist and tender longer than butter-based recipes.
- Granulated Sugar – Sweetens the brownie base and helps create a shiny crust under the frosting.
- Water – This is the variable ingredient. You will add just enough to bring the dough together, depending on how juicy your zucchini is.
- Walnuts – Optional, but they add a wonderful crunch to contrast the gooey texture.
- Frosting Ingredients – A mix of melted butter, powdered sugar, milk, and more cocoa powder creates a pourable frosting that sets up as it cools.
Add-ins and Substitutions
- Chocolate Chips – For a triple chocolate experience, fold in 1/2 cup of semi-sweet chocolate chips with the walnuts.
- Nuts – Pecans or almonds can be used instead of walnuts.
- Frosting – If you prefer a naked brownie, you can skip the frosting and simply dust with powdered sugar, though the frosting adds to the “fudgy” experience.
How to Make Fudgy Frosted Chocolate Zucchini Brownies
- Prep: Preheat oven to 350°F. Line a 9×13″ baking pan with foil and spray with cooking spray. Set aside.
- Whisk Dry Ingredients: In a medium bowl, whisk together the flour, 1/2 cup cocoa powder, baking soda, and salt. Set aside.
- Mix Wet Ingredients: Using an electric mixer fitted with a paddle attachment, mix together the vegetable oil, granulated sugar, and 2 teaspoons vanilla extract until well combined.
- Combine and Rest: Add the dry ingredients to the wet mixture and stir. Fold in the shredded zucchini. Let the mixture sit for a few minutes so the batter can absorb the moisture from the zucchini.
- Adjust Consistency: After sitting, check the batter. If your mixture is still very powdery, add up to 5 tablespoons of water (start with 1 tablespoon and work up from there, stirring well after each addition). The batter will be very thick, like cookie dough, but shouldn’t be powdery. Do not add too much water! Add walnuts, if desired. You may need to use your hands to work the water in instead of a spoon.
- Bake: Spread the thick batter into the prepared pan. Bake for 25-30 minutes until the brownies spring back when gently touched.
- Make Frosting: While the brownies bake or cool, whisk together the melted butter, 3 tablespoons cocoa powder, pinch of salt, and powdered sugar. Whisk in the milk and 1 teaspoon vanilla extract until smooth.
- Frost and Chill: Spread the frosting over the cooled brownies. Cut into squares and chill to semi-set. The frosting hardens slightly on the top but stays wet and gooey underneath.
Pro Tip: The consistency of the batter is the secret to success here. It should be super thick, almost like cookie dough. If you add too much water and the batter becomes liquidy or thin, the brownies will turn out cakey instead of fudgy. Be conservative with the water!
Recipe Tips
- Let it Sit: Do not skip the step of letting the batter rest with the zucchini. The salt and sugar draw moisture out of the squash, which hydrates the flour naturally.
- Spread with Hands: Because the batter is so thick, it can be hard to spread with a spatula. Lightly greasing your hands or using a piece of plastic wrap to press it into the corners of the pan works well.
- Don’t Overbake: Fudgy brownies are done when they spring back slightly. A toothpick might not come out perfectly clean due to the moist nature of the zucchini.
FAQs
- Why are my brownies cakey? As noted, this happens if the batter was too thin. This recipe relies on a dense, low-liquid batter to achieve a fudgy texture. Only add enough water to moisten the flour.
- How do I store these? These brownies are best stored in an airtight container and eaten within 2 days. Because of the high moisture content, they can spoil faster than regular brownies. Chill them to make them last an extra day.
- Do I need to peel the zucchini? No, the skin is thin and softens completely during baking. Plus, the dark cocoa hides the green specks well.
Serving Suggestions
- Cold Milk: A tall glass of cold milk is essential for washing down these rich, chocolatey bars.
- Ice Cream: Serve a square warm (or reheated) with a scoop of vanilla bean ice cream.
- Berries: Fresh raspberries on the side add a nice tart contrast.
Make This Recipe in Advance
- Storage: These are what I call “fork” brownies because they are so gooey. They are excellent made a day ahead and chilled, which firms up the texture slightly, making them easier to cut and serve.
Fudgy Frosted Chocolate Zucchini Brownies
- Total Time: 50 minutes
- Yield: 12-15 Brownies (9x13 pan) 1x
- Diet: Vegetarian
Description
These Fudgy Frosted Chocolate Zucchini Brownies are a decadent dessert that cleverly hides a serving of vegetables inside a rich, chocolatey treat. With a dense, moist crumb and a layer of lush cocoa frosting, you would never guess that fresh zucchini is the secret to their incredible texture. Topped with a glossy, sweet chocolate icing, these gooey bars are the perfect way to use up summer produce or simply enjoy a guilt-free chocolate fix.
Ingredients
The Brownie Base
- 2 cups (248g) all-purpose flour
- 1 1/2 cups (300g) granulated sugar
- 1/2 cup (40g) unsweetened cocoa powder
- 1/2 cup (118g) vegetable oil
- 2 cups shredded zucchini (from 1 large or 2 small zucchinis, do not peel)
- 3–5 tablespoons (15–75ml) water (use only as needed)
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 teaspoons vanilla extract
- 1/2 cup chopped walnuts (optional)
The Chocolate Frosting
- 2 cups powdered sugar
- 1/4 cup (59ml) unsalted butter, melted
- 1/4 cup (59ml) milk
- 3 tablespoons (15g) unsweetened cocoa powder
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
Prep
Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with foil or parchment paper and spray with cooking spray.
Whisk Dry Ingredients
In a medium bowl, whisk together the flour, 1/2 cup cocoa powder, baking soda, and 1 teaspoon salt. Set aside.
Mix Wet Ingredients
Using an electric mixer (paddle attachment preferred), mix together the vegetable oil, granulated sugar, and 2 teaspoons vanilla extract until well combined.
Combine & Rest (Crucial)
Add the dry ingredients to the wet mixture and stir. Fold in the shredded zucchini. Wait: Let the mixture sit for a few minutes. The sugar will draw moisture out of the zucchini to hydrate the flour.
Adjust Consistency
After resting, check the batter. It should be thick, like cookie dough. If it is still very powdery, add water 1 tablespoon at a time (up to 5 tbsp), mixing well after each addition. Do not make it runny! Fold in walnuts if using.
Bake
The batter will be thick. Use greased hands or a spatula to press/spread it evenly into the prepared pan. Bake for 25–30 minutes until the brownies spring back when gently touched.
Make Frosting
While the brownies bake or cool, whisk together the melted butter, 3 tablespoons cocoa powder, pinch of salt, powdered sugar, milk, and 1 teaspoon vanilla until smooth and pourable.
Frost & Chill
Spread the frosting over the brownies (they can be warm or cool). Let them chill to set the frosting before cutting into squares.
Notes
Batter Consistency: The secret to a fudgy texture is a low-liquid batter. It should be very thick almost difficult to stir. If you add too much water and the batter becomes pourable, the brownies will turn out cakey rather than fudgy.
No Peeling: There is no need to peel the zucchini. The skin softens completely during baking, and the dark cocoa powder hides the green specks.
Storage: Because of the high moisture content from the vegetable, these spoil faster than dry brownies. Store in an airtight container in the fridge for up to 3 days.
“Fork” Brownies: These are incredibly moist and gooey. Chilling them helps firm up the texture for cleaner slicing, but you may still want a fork to eat them!
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 Frosted Brownie
- Calories: 320
- Sugar: 42g
- Sodium: 280mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 10mg
Keywords: zucchini brownies, chocolate zucchini cake, frosted brownies, hidden veggie desserts, summer produce recipes, fudgy brownies, moist chocolate cake
