Description

These brownies are a delightful blend of cocoa and fresh zucchini, offering a moist texture and rich flavor. Perfect for dessert or a sweet snack!

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

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Instructions

Preheat your oven to 350 degrees F and spray a 9 x 13 glass pan with non-stick spray, setting it aside.
Shred the zucchini until you have 2 cups, then set it aside for later use.
In a mixing bowl, whisk together the flour, cocoa powder, and baking soda, and then set this mixture aside.
In another bowl, combine the canola oil, sugar, and vanilla extract, mixing thoroughly until well merged.
Add the dry ingredients to the wet mixture and stir well to combine. Then, fold in the shredded zucchini gently until evenly distributed.
Pour the batter into the prepared glass pan and bake for 25 minutes; the brownies are done when they spring back when lightly touched.
Once baked, allow the brownies to cool in the pan.
For the frosting, blend together the remaining cocoa powder, melted butter, and powdered sugar. Gradually mix in the milk and vanilla extract until smooth, then spread over the cooled brownies.

Notes

For extra flavor, consider adding nuts or chocolate chips to the brownie batter.
Make sure to let the brownies cool completely before applying the frosting for the best texture.
These brownies can be stored in an airtight container for up to a week.

Nutrition

Serving Size: 1 brownie
Calories: 230
Sugar: 18g
Sodium: 150mg
Fat: 9g
Saturated Fat: 2g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 1g
Protein: 2g
Cholesterol: 10mg