Description
This Zucchini Brownie recipe is delightful, blending rich cocoa and fresh zucchini into a sweet treat. Perfect for satisfying cravings and easy to make!
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 the oven to 350 degrees Fahrenheit and spray a 9 x 13 glass pan with non-stick spray.
- Shred 2 cups of zucchini and set it aside.
- In a bowl, whisk together the flour, cocoa powder, and baking soda and then set it aside.
- In another bowl, combine the canola oil, sugar, and 1 tbsp of vanilla extract. Mix until well blended before adding the dry ingredients. Stir in the shredded zucchini gently.
- Pour the mixture into the prepared glass pan and bake for 25 minutes. Check if the brownies are done by gently touching the surface; they should spring back.
- Once baked, let the brownies cool completely.
- For the frosting, mix together the cocoa powder, melted butter, and powdered sugar. Add the milk and remaining teaspoon of vanilla extract, mix until smooth, then spread over the cooled brownies.
Notes
Ensure the zucchini is well-drained to avoid excess moisture in the brownies.
For a richer flavor, let the brownies sit overnight before serving.
Feel free to add nuts or chocolate chips for extra texture.
Nutrition
- Serving Size: 1 brownie
- Calories: 210
- Sugar: 24g
- Sodium: 210mg
- Fat: 7g
- Saturated Fat: 3.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg