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Frosted Zucchini Brownies

Course Dessert

Ingredients

For the Brownies

  • ½ cup coconut oil
  • 1 ½ cups granulated sugar
  • 1 tbsp vanilla extract
  • 2 cups all-purpose flour
  • ½ cup unsweetened cocoa powder
  • 1 ½ tsp baking soda
  • 1 tsp salt
  • 3 cups finely shredded zucchini don’t drain
  • 1 ¼ cups semi-sweet chocolate chunks

For the Frosting

  • 3 tbsp unsalted butter - softened
  • 3 tbsp unsweetened cocoa powder
  • 1 tbsp honey
  • 1 tsp vanilla extract
  • 1 cup confectioners sugar
  • 3 tbsp whole milk

Instructions

Zucchini Brownies

  • Preheat oven to 350°F and prepare a 9x13" pan with baking spray and line with parchment paper.
  • In a large bowl combine oil, sugar, and vanilla until fully incorporated.
  • Add flour, cocoa, baking soda and salt. Mix until combined. NOTE: the batter will be very dry.
  • Fold in zucchini by hand. Allow batter to rest for 5-10 minutes.
  • Add in chocolate chunks and stir again. Batter should appear wet. If it’s not wet, let it stand for 5 more minutes and stir again.
  • Spread brownie mixture into the pan and bake for 25-35 minutes. Brownies are done with an inserted toothpick is removed with crumbs. There shouldn't be wet batter on the toothpick

Brownie Frosting

  • Combine room temperature butter, cocoa, honey, vanilla and confectioners sugar with a hand mixer for about 30 seconds.
  • Slowly add milk, one tablespoon at a time, until you reach desired consistency.
  • Spread frosting on cooled brownies.
    Inspired by I am Baker.