Home · Recipes · Course · Desserts · Brownies + Bars · Dark Chocolate Zucchini Brownies Recipe
Jump to Recipe
35 minutes mins
14 Comments
No ratings yet
This post may contain affiliate links. Read our disclosure policy.
Some of the best cake I have ever had is Camille’s Rich and Moist Zucchini Cake. I have been waiting for zucchini season to come around just to have an excuse to make it again! I came across a recipe for zucchini brownies and knew I had to try it!
Serves: 12 people
Dark Chocolate Zucchini Brownies Recipe
Moist and delicious brownies so delectable you'll never know they are filled with zucchini!
Prep Time 10 minutes mins
Cook Time 25 minutes mins
Total Time 35 minutes mins
PrintPin
Ingredients
Brownies:
- 2 cups raw zucchini chopped
- ¼ cup vegetable oil
- ½ cup low fat Greek yogurt
- 1¼ cups granulated sugar
- 1 Tablespoon vanilla extract
- 2 cups flour
- ½ cup unsweetened dark cocoa powder
- 1½ teaspoon baking powder
- 1 teaspoon salt
Frosting:
- 1 cup semisweet chocolate chips
- ¼ cup evaporated milk
- 2 Tablespoons butter
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- ½ cups chopped walnuts (optional)
Instructions
Brownies:
Preheat oven to 350 degrees.
Grease a 9 x 13 baking pan with nonstick cooking spray.
In a blender, puree zucchini, oil, yogurt, sugar and vanilla. Set aside. In a large bowl, whisk together flour, cocoa, baking powder and salt. Add wet ingredients to dry ingredients and stir until thoroughly moistened.
Pour batter into greased pan, spread evenly and bake for 20-25 minutes, or until a toothpick comes out clean.
Remove from oven and let cool for 20 minutes. Frost while still warm.
Frosting:
Combine chocolate chips, evaporated milk, butter and vanilla in a microwave safe bowl. Microwave for 30-40 seconds. Remove bowl from the microwave and whisk until chocolate chips are melted and your frosting is smooth. Add powdered sugar and whisk together until smooth. Spread your frosting evenly over your warm brownies. Sprinkle with chopped nuts, if desired.
Nutrition
Calories: 433 kcal · Carbohydrates: 60 g · Protein: 7 g · Fat: 20 g · Saturated Fat: 10 g · Trans Fat: 1 g · Cholesterol: 8 mg · Sodium: 278 mg · Potassium: 279 mg · Fiber: 4 g · Sugar: 38 g · Vitamin A: 127 IU · Vitamin C: 4 mg · Calcium: 85 mg · Iron: 3 mg
Recipe Details
Course: Dessert
Cuisine: American
Join The Discussion
This site uses Akismet to reduce spam. Learn how your comment data is processed.
-
Shonda says:
I'm drooling! I don't have dark chocolate cocoa, can I just use the regular?
-
Michelle C {Krumble Cakes and Sweets} says:
Delish!!!!!!
-
Sarah Shaw says:
I made these tonight thanks for sharing.
-
Six Sisters says:
Hi Shonda,
I am sure regular cocoa will be just fine! Hope you like them!
-
Amy and Family says:
These were sooo great! My new favorite brownie.
-
jakkalice01 says:
LOVE IT!
-
Ali @ JamHands.net says:
Thank you so much for linking up last week
-
Mrs. Carlson says:
I don't know if I did something wrong, but these don't taste great to me and they don't really taste like brownies. The frosting is intense and great, but w/out it, I don't think I would like these at all. sorry.
-
Unknown says:
I just made this recipe. The brownies are in the oven.
I was wondering, Do you think you could prepare and freeze the zucchini puree? I'm just thinking of summertime to buy at bunch fresh while it's in season and cheaper.
-
Six Sisters says:
Zucchini does great when you prepare it and freeze it. Sometimes we shred it and place it in a freezer bag.
-
sherry says:
I wonder if this will taste the same if you replace the zucchini with eggplants... our part of the world doesn't really have zucchinis.. ^_^
-
liz says:
I made a batch of these without frosting and cut them up and put them in the freezer for healthy snack option.
-
deb says:
I read where you replied that you shred zucchini and freeze it or prepare it and freeze it so I guess I'm asking what is the BEST way to take care of zucchini so you can make these brownies later?Thanks and love your recipes...
-
Judy says:
my brownies were like rubber. What did I do wrong! Would not make again!
About The Author:
Elyse Ellis
Elyse lives in northern Utah with her husband and her four kids: 2 boys and 2 girls. She loves working out and movie theater popcorn.
Read More
Other Recipes You Might Enjoy
Cinnabon Cinnamon Roll Cake Recipe
40 minutes mins
Peanut Butter Chip Banana Bread Recipe
1 hour hr 10 minutes mins
Strawberry Shortcake Bars Recipe
1 hour hr
No-Bake Peach Cheesecake Bars Recipe
4 hours hrs 15 minutes mins
Readers’ Favorite Recipes
Easy Baked Crack Chicken Recipe
30 minutes mins
Lunch Lady Peanut Butter Bars Recipe
40 minutes mins
Honey Lime Chicken Enchiladas Recipe
1 hour hr 15 minutes mins
Peaches and Cream Oatmeal Cookies Recipe
20 minutes mins
Peach Cobbler Dump Cake {4 Ingredients} Recipe
50 minutes mins
Chicken Zucchini Casserole Recipe
55 minutes mins
