Description
These brownies are rich, chocolatey, and packed with shredded zucchini for a delicious twist. Perfect for a quick dessert that everyone will love, they’re simple to make and oh-so-flavorful!
Ingredients
Scale
- 3 tbsp cocoa powder
- 1/4 cup butter, melted
- 2 cups powdered sugar
- 1/4 cup milk
- 1 tbsp vanilla extract
- 2 cups flour
- 1/2 cup cocoa powder
- 1 1/2 tsp baking soda
- 1/2 cup canola oil
- 1 1/2 cups sugar
- 2 tsp vanilla extract
- 2 cups zucchini, shredded
Instructions
- Preheat your oven to 350 degrees and spray a 9 x 13 glass pan with cooking spray, then set aside.
- Shred zucchini until you have 2 cups and set aside for later.
- In a bowl, whisk together the flour, 1/2 cup cocoa powder, and baking soda. Set aside.
- In a separate bowl, combine canola oil, sugar, and 1 tbsp vanilla extract and mix until well combined. Gradually add the dry ingredients to the wet mixture, stirring until smooth. Gently fold in the shredded zucchini.
- Pour the batter into the prepared pan and bake for about 25 minutes. They are done when the brownies spring back when gently touched.
- Let the brownies cool in the pan before frosting.
- To make the frosting, whisk together the remaining cocoa powder, melted butter, and powdered sugar, then mix in milk and 2 tsp vanilla extract. Spread the frosting over the cooled brownies.
Notes
These brownies are best served chilled or at room temperature.
Store leftovers in an airtight container for up to 3 days.
Feel free to add nuts or chocolate chips for extra texture.
Nutrition
- Serving Size: 1 brownie
- Calories: 240
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 15mg