The Best Zucchini Brownies

The Best Zucchini Brownies are here! Get ready for chocolate zucchini bliss that's soft and moist. Topped with a fudgey chocolate glaze.

Course Dessert

Cuisine American

Keyword chocolate zucchini brownies, zucchini brownie recipe, Zucchini Brownies

Prep Time 25

Cook Time 15

Total Time 40

Servings brownies

Calories 255kcal

Author Katie Cooksey

Ingredients

1/2 cup light tasting olive oil or canola oil
1/2 cup dark chocolate chips
2 tablespoons unsweetened cocoa powder
1 cup granulated sugar
1 egg
1 egg yolk
1 teaspoon vanilla
1 cup zucchini grated and wrung out
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup all purpose flour

For the Glaze:

1/4 cup butter
2 tablespoons unsweetened cocoa powder
1/4 cup dark chocolate chips
2 tablespoons milk
1/2 teaspoon vanilla
1 1/2 cups powdered sugar

US Customary - Metric

Instructions

Preheat oven to 350 degrees. Line 9 1/2"x13" baking pan {1/4 sheet pan size} with parchment paper, lightly spray with nonstick cooking spray, and set aside.
In a medium saucepan, melt the oil, chocolate chips, and cocoa together over medium-low heat. Remove from heat and stir in sugar, eggs, vanilla, and zucchini. Stir in dry ingredients, then pour into prepared pan. Spread out evenly and bake 15-20 minutes or until a toothpick comes out clean when inserted in the middle. {A few moist crumbs is fine.}
While brownies are baking, melt butter, cocoa powder, chocolate chips, and milk together and simmer gently 1 minute. Remove from heat, then whisk in vanilla and powdered sugar.
Once brownies are pulled from the oven, pour hot frosting over bars immediately. Spread to smooth, if needed. Cool 5-10 minutes before cutting into pieces and serving.

Notes

Freezing Instructions. Bake the brownies accordingly and top them with the glaze. After cooling completely, cover in plastic wrap a couple of times. Then top it all off with some aluminum foil. These zucchini brownies stay good for up to three months in the freezer!

Nutrition