Description

These zucchini brownies are bursting with flavor and give you a sneaky serving of veggies! Simple to make, they combine shredded zucchini, cocoa powder, and a creamy frosting to create a delightful treat that everyone will love. Perfect for potlucks, snacks, or a sweet ending to any meal!

Ingredients

Scale

3 tbsp cocoa powder
1/4 cup butter, melted
2 cups powdered sugar
1/4 cup milk
1 tbsp vanilla extract
2 cups flour
1/2 cup cocoa powder
1 1/2 tsp baking soda
1/2 cup canola oil
1 1/2 cups sugar
2 tsp vanilla extract
2 cups zucchini, shredded

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Instructions

Preheat the oven to 350 degrees and prepare a 9 x 13 glass pan by spraying it with cooking spray.
Shred the zucchini until you have 2 cups, then set it aside.
In a bowl, whisk together the flour, cocoa powder, and baking soda, then set aside.
In another bowl, combine the canola oil, sugar, and vanilla extract until well mixed. Combine with the dry ingredients and mix thoroughly. Gently fold in the shredded zucchini.
Pour the mixture into the prepared baking pan and bake for about 25 minutes. The brownies should spring back when lightly pressed.
Allow the brownies to cool completely.
For the frosting, mix together cocoa powder, melted butter, powdered sugar, milk, and vanilla extract until creamy. Spread the frosting over the cooled brownies.

Notes

These brownies can be stored in an airtight container at room temperature for up to 3 days.
For a richer flavor, let the brownies sit for a day before serving.
You can add chocolate chips for an extra chocolatey treat.

Nutrition

Serving Size: 1 brownie
Calories: 250
Sugar: 20g
Sodium: 180mg
Fat: 12g
Saturated Fat: 5g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 2g
Protein: 3g
Cholesterol: 35mg