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The Best Easy Zucchini Brownies You’ll Ever Make!

The Best Easy Zucchini Brownies You’ll Ever Make!

Kid-approved Zucchini Brownies are moist, chocolatey, and fudgy!
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Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 24 Servings
Calories: 212kcal
Author: Kathy

Ingredients

For the zucchini brownie:

  • 2 cups all-purpose flour
  • ⅔ cup unsweetened cocoa powder
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • 1 ¼ cup granulated sugar
  • ½ cup vegetable oil
  • 1 ½ tsp vanilla extract
  • 2 cups zucchini, shredded
  • ½ cup walnuts, chopped
  • ½ cup chocolate chips

For the chocolate frosting:

  • 5 tbsp unsalted butter, melted
  • ⅓ cup unsweetened cocoa powder
  • 1 ½ cups powdered sugar
  • 3 tbsp milk, room temperature
  • ½ tsp vanilla extract

Instructions

  • Preheat the oven to 350°F. Line a 9x13-inch baking pan with parchment paper, leaving some paper hanging on two sides. Set aside.
  • In a bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
  • In a separate large mixing bowl, using a rubber spatula, mix together the sugar, vegetable oil, and vanilla extract until combined. Add the dry ingredients. Stir until all ingredients are incorporated. The mixture will be dry.
  • Stir in the zucchini, walnuts, and chocolate chips. The mixture will look dry, but keep stirring and the zucchini will release moisture.
  • Transfer the batter into the prepared baking pan. Spread evenly. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean and dry.
  • Remove the zucchini brownies from the oven and let cool completely to room temperature on a cooling rack.
  • While the brownies are cooling, prepare the chocolate frosting. In a mixing bowl, whisk together the melted butter and cocoa powder until combined and shiny. Then, whisk in the powdered sugar, milk, and vanilla extract.
  • Spread the chocolate frosting immediately on top of the cooled brownies. Cut into 24 squares and serve!

Notes

  1. Don’t drain the shredded zucchini, because the liquid will make your brownies moist and fudgy.
  2. Line the baking sheet with parchment paper, leaving some paper hanging on two sides. This will help to remove the zucchini brownies from the pan.
  3. Use an electric mixer to quickly and easily combine the shredded zucchini with the dry mixture. 
  4. The best types of oil for these zucchini brownies are canola oil, avocado oil, vegetable oil, or grapeseed oil. 

Nutrition

Calories: 212kcal | Carbohydrates: 30.7g | Protein: 2.8g | Fat: 3.5g | Saturated Fat: 3.5g | Cholesterol: 8mg | Sodium: 82mg | Potassium: 117mg | Fiber: 2g | Sugar: 20g | Calcium: 14mg | Iron: 1mg