Frosted zucchini brownies feature a decadent chocolate flavor and rich, creamy frosting. And guess what? You can't taste zucchini in this brownie recipe!
I know, I know. You're wondering how in the heck chocolate brownies made with shredded zucchini could be any good. It sounds way too healthy to taste like real brownies, but believe you me, they do.
In fact, these frosted zucchini brownies are quite possibly my favorite homemade brownie recipe. They're right up there with my favorite peanut butter swirl brownies, German chocolate caramel brownies, and easy brookies.
I'd like to think zucchini brownies are super healthy due to the recipe calling for a vegetable among the list of ingredients. But if you like healthy brownies, you should probably reach for these gluten-free fudgy flourless chocolate brownies.
Zucchini brownie batter is nice and thick, making the baked brownies extra dense and chewy. You can't even taste the zucchini in there! And not tasting veggies is my favorite way to eat them.
They remind me of these yummy double chocolate zucchini muffins—full of zucchini but not full of zucchini flavor!
The creamy chocolate frosting pairs perfectly with the rich, chocolaty brownies. The flavor reminds me of the frosting on my mom's Texas sheet cake, and I could eat that frosting by the bowlful.
Think of all that gardne-fresh zucchini about to explode in your backyard. I imagine it would love nothing more than for you to pick it, shred it, and bake it into a batch of frosted zucchini brownies.
And I bet your family and neighbors would love it if you served those brownies at your next neighborhood get-together.
Or you can serve a brownie or two to yourself as a late-night snack!
HS tip: I use the small-sized grater on my favorite KitchenAid box grater so the zucchini is more finely shredded (and less noticeable).
Printable recipe for frosted zucchini brownies below. Enjoy!
- ½ cup canola oil
- 1 ½ cups sugar
- 2 teaspoon vanilla
- 2 cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 2 cups shredded zucchini (I use the small-sized grater)
- ½ cup chopped walnuts (optional)
- 6 tablespoons unsweetened cocoa powder
- ¼ cup salted butter
- 2 cups powdered sugar
- ¼ cup milk
- ½ teaspoon vanilla
- Preheat oven to 350 degrees. Grease and flour a 9x13-inch baking pan.
- Mix oil, sugar, and vanilla together in a large bowl until well blended.
- Combine flour, cocoa, baking soda, and salt in a separate bowl. Stir into sugar mixture until thoroughly combined. Fold in zucchini and walnuts. (Batter will appear dry at first but will become more wet as you mix.)
- Spread evenly into prepared pan and bake 25 to 30 minutes or until brownies spring back when gently touched. Cool completely before frosting.
- Melt cocoa and butter in a small pan; set aside to cool.
- Blend powdered sugar, milk, and vanilla in a medium bowl. Stir in cocoa mixture. Spread over cooled brownies before serving.
Nutrition Information:Yield: 18 Serving Size: 1
Amount Per Serving:Calories: 283Total Fat: 11gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 7mgSodium: 246mgCarbohydrates: 43gFiber: 2gSugar: 29gProtein: 3g