Double Chocolate Zucchini Brownie Recipe

So moist and indulgent, this zucchini brownie recipe with chocolate chips throughout will satisfy all your sweet tooth cravings.

Chocolate Zucchini Brownies

For obvious reasons it’s not often that we indulge in a batch of soft and gooey double chocolate brownies. But for those times when we do whip up a pan of these chocolate zucchini brownies, they are what you would call irresistable. Served warm with a scoop of vanilla ice cream and we are in heaven!

Zucchinis are such a versatile vegetable, perfect for cooking and baking all kinds of recipes. From this zucchini cake recipe with red currants and this tasty chicken zucchini pasta dish, it’s a good thing we grow our own!

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Zucchini Brownie Recipe Ingredients:

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• 2 cups all purpose flour, unbleached
• 1/2 cup dark cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 1/2 cups granulated sugar
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 1/2 cups zucchini, grated and moisture squeezed out
• 1/4 cup milk
• 1 cup chocolate chips, or to taste

Ingredients for Frosting

• 1 cup granulated sugar
• 1/4 cup dark cocoa powder
• 1/4 cup butter
• 1/4 cup milk
• 1 teaspoon vanilla extract

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How to Make Double Chocolate Zucchini Brownies

Preheat oven to 350F. Grease a 8” x 8” casserole dish for thick brownies, or a 9” x 16” dish for thinner brownies. Set aside.

In a large bowl, whisk together the flour, dark cocoa powder, baking soda and salt.

Make a hole in the centre of the dry ingredients and add in the white sugar and oil. Beat well to incorporate, then add the vanilla extract, zucchini and milk.

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Continue to beat until well-combined and no dry patches remain.

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Stir in the chocolate chips with a spoon, adding as many or as little as you prefer.

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Bake for 25-30 minutes for a 9×16 pan or 35-45 min for a 8×8 pan, until an inserted toothpick comes out clean.

Allow the brownies to cool completely before preparing the frosting.

Preparing the Frosting

In a medium-sized saucepan, combine the sugar, dark cocoa powder, butter and milk. Place over medium heat and bring to a boil for 2-3 minutes, stirring constantly.

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Remove from heat and stir in the vanilla extract. Let stand for 1 minute, then beat with an electric mixer for 3 minutes.

Pour the frosting over the cooled brownies and smooth with an offset spatula or the back of a spoon.

Let frosting harden before cutting, serving or storing brownies.

Grab a cup of milk or a small dish of vanilla ice cream and enjoy!

More Sweet Tooth Favorites!

For other recipes with chocolate try these no-bake chocolate truffles, chocolate cherry smoothie bowl or chocolate and coconut coated mini heart cakes.

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