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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!
Dark Chocolate Zucchini Brownies Recipe
Moist and delicious brownies so delectable you'll never know they are filled with zucchini!
Serving people
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
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
I’m drooling! I don’t have dark chocolate cocoa, can I just use the regular?
Delish!!!!!!
I made these tonight thanks for sharing.
Hi Shonda,
I am sure regular cocoa will be just fine! Hope you like them!
These were sooo great! My new favorite brownie.
LOVE IT!
Thank you so much for linking up last week
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.
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.
Zucchini does great when you prepare it and freeze it. Sometimes we shred it and place it in a freezer bag.
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.. ^_^
I made a batch of these without frosting and cut them up and put them in the freezer for healthy snack option.
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…
my brownies were like rubber. What did I do wrong! Would not make again!