If you’re searching for a luscious treat that sneaks in some veggies without sacrificing an ounce of chocolatey goodness, the Zucchini Brownies with Chocolate Frosting Recipe is your new best friend. These brownies are incredibly moist thanks to the shredded zucchini, and the rich chocolate frosting on top takes them over the edge. It’s a delightful way to enjoy something sweet that feels indulgent yet a bit wholesome. Trust me, you’ll want to make these brownies again and again.
Ingredients You’ll Need
Gathering the right ingredients is your first step toward baking these perfect zucchini brownies. Each component plays an essential role, from the cocoa powder adding deep chocolate flavor to the shredded zucchini keeping things tender and moist.
- 2 cups (248g) all-purpose flour: The base that gives the brownies structure and chewiness.
- ½ cup (40g) unsweetened cocoa powder: Adds rich, intense chocolate flavor without sweetness.
- 1 ½ teaspoons baking soda: Helps your brownies rise and become light yet fudgy.
- 1 teaspoon salt: Balances the sweetness and enhances the chocolate taste.
- ½ cup (118g) vegetable oil: Keeps the brownies moist and tender.
- 1 ½ cups (300g) granulated sugar: Provides the perfect level of sweetness.
- 2 teaspoons vanilla extract: Brings warmth and depth to the flavor profile.
- 2 cups shredded zucchini (1 large or 2 small zucchinis): Sneaks in moisture and a subtle earthiness without overpowering.
- 3-5 tablespoons (15-75ml) water: Adjusts the batter to the ideal consistency for baking.
- ½ cup chopped walnuts (optional): Adds crunch and a nutty contrast if you like texture in your brownies.
- 3 tablespoons (15g) unsweetened cocoa powder (for frosting): Makes the frosting intensely chocolaty.
- ¼ cup (59ml) unsalted butter, melted: Creates a creamy, smooth frosting base.
- 2 cups powdered sugar: Sweetens and thickens the frosting beautifully.
- ¼ cup (59ml) milk: Helps achieve the perfect frosting consistency.
- 1 teaspoon vanilla extract (for frosting): Perfectly complements the chocolate in the frosting.
- Pinch of salt (for frosting): Cuts through the sweetness and magnifies the chocolate flavor.
How to Make Zucchini Brownies with Chocolate Frosting Recipe
Step 1: Preheat and Prepare
Begin by preheating your oven to 350°F. Line a 9×13-inch baking pan with foil and spray it with cooking spray to prevent sticking. Preparing your baking pan early ensures a smooth baking experience and easy cleanup.
Step 2: Mix the Dry Ingredients
Whisk together the flour, cocoa powder, baking soda, and salt in a medium bowl until well combined. This step distributes all your leavening agents and chocolate evenly throughout the flour, which helps your brownies bake uniformly.
Step 3: Combine the Wet Ingredients
Using an electric mixer with a paddle attachment, beat the vegetable oil, granulated sugar, and vanilla extract until everything is perfectly blended and glossy. This mix is where the sweetness and moisture begin to build, ensuring your brownies come out super moist.
Step 4: Bring Wet and Dry Together
Stir the dry ingredient mixture into the wet mixture. Then, gently fold in the shredded zucchini, letting the batter rest for a few minutes. The zucchini releases moisture, so your batter might look a bit powdery at first. Add water, one tablespoon at a time, until the batter feels thick but no longer dry. This tactile step is key to getting the perfect brownie texture.
Step 5: Add the Optional Walnuts
If you love a bit of crunch, fold in the chopped walnuts now. They add an amazing contrast to the fudgy texture of the brownies, making each bite a little more exciting.
Step 6: Transfer and Bake
Spread the batter evenly into your prepared pan, then bake for 25-30 minutes. You’ll know they’re done when the brownies gently spring back to the touch—a delicate test that avoids overbaking and drying them out.
Step 7: Create the Chocolate Frosting
While the brownies cool, whisk melted butter, cocoa powder, salt, and powdered sugar together in a bowl. Gradually add milk and vanilla extract, whisking until you get a smooth, spreadable frosting that’s rich and luscious.
Step 8: Frost and Chill
Once the brownies have cooled, spread the frosting evenly over the top. Chill the brownies so that the frosting semi-sets—it will harden slightly on the surface while staying gooey underneath, creating that perfect chocolatey texture you crave.
How to Serve Zucchini Brownies with Chocolate Frosting Recipe
Garnishes
Adding a few finishing touches to your zucchini brownies can elevate them instantly. Try sprinkling a little extra chopped walnuts or a dusting of cocoa powder on top for a rustic, inviting look. Fresh mint leaves or raspberries also make beautiful, flavorful additions that brighten the rich chocolate.
Side Dishes
These brownies are bold enough to be enjoyed on their own, but they pair wonderfully with light accompaniments such as a scoop of vanilla ice cream or a dollop of whipped cream. For a more balanced dessert, serve them alongside fresh berries or a citrus fruit salad to cut through the richness.
Creative Ways to Present
If you’re hosting a party, try serving the brownies in mini squares atop decorative plates, garnished with a drizzle of caramel or chocolate sauce. Alternatively, layer them with whipped cream and berries in clear cups for a colorful brownie parfait that’s as stunning as it is delicious.
Make Ahead and Storage
Storing Leftovers
To keep your Zucchini Brownies with Chocolate Frosting Recipe tasting fresh, store the brownies in an airtight container at room temperature for up to two days. For longer freshness, refrigerate the container, which will help the frosting firm up even more without drying out the brownies.
Freezing
If you want to enjoy these brownies later, freeze them in an airtight container with parchment paper between layers to prevent sticking. Frozen brownies keep well for up to two months. When ready, thaw them in the refrigerator overnight for the best texture.
Reheating
Warm your leftovers slightly in the microwave for 10-15 seconds to bring back that just-baked softness. Reheating brings out the melty goodness of the chocolate frosting and refreshes the moist crumb that zucchini creates.
FAQs
Can I use a different type of oil for this recipe?
Absolutely! Vegetable oil works great for its neutral flavor, but you can substitute with canola oil or even melted coconut oil for a slightly different taste and richness. Just keep in mind coconut oil may add a subtle coconut flavor.
Do I need to peel the zucchini?
There’s no need to peel the zucchini. The skin is thin, nutritious, and adds to the texture. Just be sure to shred it finely and squeeze out excess moisture if your zucchini is very watery to avoid soggy brownies.
Can I make these brownies gluten-free?
Yes, you can swap the all-purpose flour for a gluten-free flour blend that’s suitable for baking. Make sure it contains xanthan gum or similar binding agents for the best texture. Results may vary slightly but still delicious!
How do I know when the brownies are done baking?
Check by gently pressing the surface with your finger—if the brownies spring back slightly, they’re ready. Avoid overbaking to keep them moist and tender inside. A toothpick test might come out with a few moist crumbs, which is perfect.
Can I make the frosting ahead of time?
Yes! The frosting can be made a day in advance and stored in the refrigerator. Before frosting your brownies, bring it to room temperature and whisk it to regain its smooth consistency for easy spreading.
Final Thoughts
There’s something incredibly satisfying about making the Zucchini Brownies with Chocolate Frosting Recipe—a recipe that combines comfort and healthful ingredients in such a delicious way. Once you try them, these brownies will become your go-to for everything from weeknight desserts to special occasions. So grab your zucchinis and get baking—delicious brownies await!
Print
Zucchini Brownies with Chocolate Frosting Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 24 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Deliciously moist and fudgy zucchini brownies with a rich cocoa flavor and a smooth, creamy frosting. These brownies cleverly incorporate shredded zucchini for extra moisture and nutrition without compromising the classic chocolatey taste. Perfect for a crowd or a family treat, these brownies offer a delightful twist on a traditional favorite.
Ingredients
Brownies
- 2 cups (248g) all-purpose flour
- ½ cup (40g) unsweetened cocoa powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- ½ cup (118g) vegetable oil
- 1 ½ cups (300g) granulated sugar
- 2 teaspoons vanilla extract
- 2 cups shredded zucchini (1 large or 2 small zucchinis)
- 3–5 tablespoons (15-75ml) water
- ½ cup chopped walnuts (optional)
Frosting
- 3 tablespoons (15g) unsweetened cocoa powder
- ¼ cup (59ml) unsalted butter, melted
- 2 cups powdered sugar
- ¼ cup (59ml) milk
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with foil and spray it with cooking spray to prevent sticking. Set aside.
- Prepare the dry ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt until evenly combined. Set this mixture aside.
- Mix the wet ingredients: Using an electric mixer with a paddle attachment, beat together vegetable oil, granulated sugar, and vanilla extract until the mixture is well combined and slightly creamy.
- Combine wet and dry ingredients: Gradually add the dry ingredient mixture to the wet ingredients and stir until combined. Fold in the shredded zucchini, mixing gently. Let the batter sit for a few minutes so the zucchini can release its moisture and the batter can thicken. If the batter feels too powdery or dry, add water one tablespoon at a time, mixing thoroughly after each addition until the batter holds together with a thick dough consistency. Use your hands if necessary to incorporate the water. If using, fold in the chopped walnuts.
- Transfer to the pan: Spread the brownie dough evenly into the prepared baking pan, smoothing the top for even baking.
- Bake the brownies: Place the pan in the preheated oven and bake for 25 to 30 minutes. The brownies are done when they spring back lightly when touched and a toothpick inserted near the center comes out with moist crumbs but not wet batter.
- Prepare the frosting: While the brownies bake and cool, prepare the frosting. In a bowl, whisk together melted unsalted butter, unsweetened cocoa powder, salt, and powdered sugar until well combined. Add milk and vanilla extract, whisking until the frosting is smooth and spreadable.
- Frost the brownies: Once the brownies have completely cooled, spread the frosting evenly over the top. Cut into squares and chill to allow the frosting to semi-set. The frosting will harden slightly on the surface but remain gooey underneath.
- Store: Store brownies in an airtight container at room temperature and consume within 2 days for best freshness. Refrigeration can extend their freshness by an additional day.
Notes
- Shredded zucchini adds moisture and nutrition without a strong vegetable flavor.
- Adjust water carefully to avoid making the batter too wet or too dry.
- Walnuts are optional but add nice texture and flavor.
- Allow brownies to cool completely before frosting to prevent melting the frosting.
- Chilling the frosted brownies helps the frosting set for easier slicing.
- Store in an airtight container to maintain freshness and prevent drying out.
