Description

These zucchini brownies stand out for their rich chocolate flavor and fudgy texture. Made with shredded zucchini, they are easy to prepare and deliciously satisfying, making them an excellent choice for dessert lovers seeking healthy yet indulgent recipes.

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 your oven to 350 degrees F. Grease a 9 x 13 inch glass pan and set aside.
Shred 2 cups of zucchini and set it aside for later use.
In a bowl, whisk together the flour, cocoa powder, and baking soda. Set aside once mixed.
In another bowl, combine the canola oil, sugar, and vanilla extract, mixing until well incorporated. Gradually add the dry ingredients and mix thoroughly, then gently fold in the shredded zucchini.
Pour the batter into the prepared pan and bake for 25 minutes. The brownies are done when they spring back lightly when touched.
Allow the brownies to cool completely.
For the frosting, combine cocoa powder, melted butter, and powdered sugar. Stir in the milk and remaining vanilla until smooth, then spread over the cooled brownies.

Notes

Store leftovers in an airtight container to maintain freshness.
Feel free to add nuts or chocolate chips for extra texture.
These brownies are a great way to sneak in some veggies without sacrificing taste.

Nutrition

Serving Size: 1 brownie
Calories: 260
Sugar: 24g
Sodium: 200mg
Fat: 11g
Saturated Fat: 5g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 37g
Fiber: 2g
Protein: 3g
Cholesterol: 20mg