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