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Double Chocolate Zucchini Brownie Recipe

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

Double chocolate Zucchini brownies cut into squares.

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!

close up picture of a slice of double chocolate zucchini brownies

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!

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

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.

Dry ingredients in a bowl.

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.

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

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

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.

Placing the double chocolate zucchini mixture into a baking dish.

Allow the brownies to cool completely before preparing the frosting.

Finished double chocolate zucchini brownies in a baking dish.

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.

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

Stirring ingredients to make frosting.

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

Covering the cooled zucchini brownies with chocolate frosting.

Let frosting harden before cutting, serving or storing brownies.

Double chocolate Zucchini brownies cut into squares.

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

Double Chocolate Zucchini Brownie Recipe

Jane and Sonja
Make a batch of indulgent double chocolate zucchini brownies to enjoy.
5 from 3 votes

Ingredients
  

  • 2 cups flour
  • 1/2 cup dark cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 1/2 cups white 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

Frosting

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

Instructions
 

  • 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 well 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.
  • Beat until well-combined and no dry patches remain.
  • Stir in the chocolate chips to personal preference.
  • 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.
  • 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.
  • 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 and serving or storing brownies.
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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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Double chocolate Zucchini brownie with text overlay.
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