The Very Best Frosted Zucchini Brownies
These thick and fudgey brownies are made with shredded zucchini, then frosted after they are cooled. They are so moist and chocolatey, I bet you can't stop at one!
Servings: 15
Calories: 318kcal
Ingredients
For the Brownies
- 2 cups flour
- 1/2 cup cocoa powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 3/4 cup vegetable oil
- 1 1/2 cups sugar
- 2 teaspoons vanilla
- 1 1/2 cups finely shredded zucchini do NOT wring out moisture
For the Frosting
- 1/4 cup 1/2 stick salted butter, melted
- 3 heaping Tablespoons cocoa powder
- 2 cups powdered sugar
- 1 Tablespoon vanilla
- 1/4 cup milk
Instructions
- To make the brownies: Preheat your oven to 350 degrees. Line the bottom and sides of a 9x13 baking dish with heavy duty foil, and spray with non-stick cooking spray.
- Shred zucchini finely, set aside.
- In another bowl, sift together flour, cocoa powder, baking soda and salt. Set aside.
- In the bowl of your mixer, fitted with the paddle attachment, combine the vegetable oil, sugar and vanilla. Slowly incorporate the sifted dry ingredients into the wet mixture. The batter will be dry looking. That's okay! Fold in the shredded zucchini.
- Spread into prepared pan and bake 30 minutes. When the brownies are done, the top with spring back when touched. The toothpick trick doesn't work on these, as they are made to be super moist.
- Cool brownies. Gently remove them from the pan with the foil edges. Peel the foil off and plate them on a platter.
- To make the frosting: Whisk together melted butter, cocoa powder, and powdered sugar. Whisk in vanilla and milk. Spread over cooled brownies. Chill, then cut into squares.
Notes
Keep in an air tight container in the refrigerator for up to 3 days. (if they last that long. ;) )
Nutrition
Serving: 1g | Calories: 318kcal | Carbohydrates: 50g | Protein: 3g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 10g | Cholesterol: 1mg | Sodium: 272mg | Fiber: 1g | Sugar: 35g