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4.43 from 7 votes

Fudgy Cocoa Zucchini Brownies

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? 
Course: Dessert
Cuisine: American
Keyword: brownies, zucchini
Author: Kim Lange

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

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!