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5 from 3 votes

Double Chocolate Zucchini Brownie Recipe

Make a batch of indulgent double chocolate zucchini brownies to enjoy.
Author: Jane and Sonja

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 9x16 pan or 35-45 min for a 8x8 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.