Sunday, June 23, 2024
HomeRECIPESChocolate Zucchini Brownies

Chocolate Zucchini Brownies

This is the best chocolate-zucchini brownie recipe I’ve ever tasted. I went online looking for inspiration for a zucchini recipe and found this one in Fabulously Frugal and it sounded like a dessert my kids would love. Cookies are a great way to use summer squash and combining it with chocolate makes my kids, especially my daughter, very happy. The hot chocolate icing is poured directly onto the brownies fresh from the oven so it spreads evenly. You can serve these hot glazed brownies, at room temperature, or directly from the refrigerator – they all taste great. My boys were delighted with these rich, decadent brownies and I have a feeling they’ll be ordering them again soon.


Chocolate zucchini brownies:
⅓ cup of vegetable oil
½ cup of semi-sweet chocolate chips
2 tablespoons of unsweetened cocoa powder
1 cup of white sugar
1 whole egg
1 egg yolk
1 teaspoon vanilla extract
1 cup zucchini, finely grated, excess moisture squeezed out
1 cup of flour
½ teaspoon salt
¼ teaspoon baking soda

Chocolate frosting:
3 tablespoons of unsalted butter
3 tablespoons of semi-sweet chocolate chips
1½ tablespoons of whole milk
1½ tablespoons of cocoa powder
¼ teaspoon vanilla extract
1 cup of powdered sugar


Preheat the oven to 350 degrees. Line an 8 x 8 baking dish with parchment paper and spray with cooking spray.
Make the brownies by combining the oil, chocolate chips and cocoa powder in a saucepan over medium-low heat. Beat or stir often, until the chips melt and the mixture is smooth.
Remove the pan from the heat and beat the sugar until combined.
Add whole egg and additional yolk, one at a time, beating between each addition.
Add vanilla extract and beat until smooth and creamy.
Add shredded zucchini and blend until well combined.
Combine flour, salt and baking soda in a bowl; mix well.
Gradually add the flour mixture to the zucchini mixture until combined. Be careful not to overmix.
Spread dough evenly on the prepared baking sheet and bake for 27-30 minutes, or until a wooden test tube inserted in the center comes out clean or with only a few wet crumbs.
Make the glaze while baking the brownies by combining the butter, chocolate chips, milk and cocoa powder in a small saucepan over low heat.
Cook, stirring often, until the chocolate chips melt and then immediately remove from the heat. Note: Do not overcook the chocolate or it will cling and cannot be spread.
Beat the vanilla and powdered sugar until combined and smooth. It will be thick.
When the brownies come out of the oven, pour in the glaze and spread it evenly over the top. Cool for 10-15 minutes, then remove the brownies from the pan, cut them up and serve.
Store the remaining brownies (if any!) covered in the refrigerator. Enjoy.