Best Fudgy Cocoa Zucchini Brownies

You’ll be in denial there’s actual zucchini in these Best Fudgy Cocoa Zucchini Brownies.

So…Let us count the ways.

What are the real reasons we make brownies with zucchini in them?

#1 Because we can’t give up brownies.  EVER.  Even if they have zucchini in them.

#2 To hide the fact that there is actual zucchini in those there brownies!

Heck, you don’t even have to tell anyone.  In fact, you might want to wait after they’ve consumed a couple brownies before divulging that info. Boy, won’t they be surprised??

#3 For those that know before indulging these brownies have zucchini in them and come to the ultimate conclusion…Hey, I’m getting my greens and I’m not tasting it!  That’s a WIN-WIN!

#4 You have an overwhelming abundance of zucchini from the garden! GAHHHHH!

You need other options for zucchini love?  Try this Healthy Peach Zucchini Bread, this Lovely Lemon Zucchini Bread, this Cream Cheese Frosted Chocolate Zucchini Cupcakes, and these Fudgy Dark Chocolate Chip Zucchini Muffins {Healthy too!}.

#5 You just love chocolate in general.

Trust me.  These will satisfy that ‘chocolate‘ craving.

These Best Fudgy Cocoa Zucchini Brownies are so lusciously moist, flecked with mini chocolate chips throughout and frosted with the most amazing chocolate fudge frosting. Oh and did I forget to mention “zucchini” that you cannot taste? 🙂

You need to try these today. 🙂

Fudgy Cocoa Zucchini Brownies

Kim Lange

These Best Fudgy Cocoa Zucchini Brownies are so lusciously moist, flecked with mini chocolate chips throughout and frosted with the most amazing chocolate fudge frosting. Oh and did I forget to mention “zucchini” that you cannot taste? 

4.56 from 9 votes

Print Recipe Pin Recipe

Course Dessert

Cuisine American

Ingredients

  

Fudgy Cocoa Zucchini Brownies

• 3/4 cup canola oil
• 1 cup granulated sugar
• 2 eggs large
• 1 teaspoon vanilla extract
• 1 cup unbleached all-purpose flour
• 1/3 cup unsweetened baking cocoa I used Ghiradelli Unsweetened Baking Cocoa
• 1 teaspoon baking soda
• 1 1/2 cups shredded zucchini  excess moisture squeezed out
• 1/2 cup mini chocolate chips

Chocolate Fudge Frosting:

• 6 tablespoons butter softened
• 2-2/3 cups confectioners' sugar
• 1/2 cup baking cocoa
• 1/4 to 1/3 cup milk or heavy cream

Fudgy Cocoa Zucchini Brownies

• 3/4 cup canola oil
• 1 cup granulated sugar
• 2 eggs large
• 1 teaspoon vanilla extract
• 1 cup unbleached all-purpose flour
• 1/3 cup unsweetened baking cocoa I used Ghiradelli Unsweetened Baking Cocoa
• 1 teaspoon baking soda
• 1 1/2 cups shredded zucchini  excess moisture squeezed out
• 1/2 cup mini chocolate chips

Chocolate Fudge Frosting:

• 6 tablespoons butter softened
• 2-2/3 cups confectioners' sugar
• 1/2 cup baking cocoa
• 1/4 to 1/3 cup milk or heavy cream

Instructions

 

Fudgy Cocoa Zucchini Brownies

• Preheat oven to 350 degrees. Line a 9x13 inch pan with aluminum foil or parchment paper and lightly spray with cooking spray for easy removal.
• In a medium sized bowl add oil, eggs, vanilla extract and sugar and using mixer, beat for 2 minutes. 
• In another bowl combine flour, cocoa powder and baking soda. Add the wet mixture to the flour mixture and mix well.
• Stir the zucchini shreds into the batter until thoroughly incorporated. Add in the mini chocolate chips..
• Spread the batter into the 9x13 inch pan. Bake for 20-25 minutes. Allow brownies to cool.

Chocolate Fudge Frosting:

• Using mixer, cream butter and then add in the confectioners' sugar and until light and fluffy. Beat in cocoa powder and add in the milk/cream and beat together and frost cake. Cut and serve.

Notes

You can add up to 2 cups of zucchini if you wish.

Double the recipe and use a jelly roll pan for a large crowd!

Keyword brownies, zucchini

Tried this recipe?Let us know how it was!

Recipe is slightly modified from Laura Fisher’s Kitchen!  YUM!  So, this recipe was circulating around the office.  Luckily, I happened to walk by when my co-worker Holly Ousley had it in hand and she got it from another co-worker Erica Hudson, who’s mother is Laura Fisher. 🙂

Her recipe uses 1/2 the chocolate baking cocoa, no chocolate chips, and as an option 1/2 cup of nuts for a 9×13 pan.

You could use this chocolate version or this for regular cream cheese frosting.