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Fudgy Kid Friendly Zucchini Brownies

Rich, moist chocolate zucchini brownies with a smooth chocolate frosting and a kid-friendly fudgy texture.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 brownies
Course: Dessert
Cuisine: American
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

For the brownies
  • 1 1/2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup vegetable oil
  • 1 1/2 cups granulated sugar
  • 2 teaspoons vanilla extract
  • 2 cups zucchini finely shredded, lightly packed
  • 2 to 3 tablespoons water as needed
For the frosting
  • 3 tablespoons unsalted butter softened
  • 3 tablespoons unsweetened cocoa powder
  • 1 1/2 cups powdered sugar
  • 2 tablespoons milk
  • 1/2 teaspoon vanilla extract

Equipment

  • 1 9x13-inch baking pan
  • 1 mixing bowl medium
  • 1 mixing bowl large
  • 1 whisk
  • 1 spatula for mixing and spreading
  • 1 box grater for shredding zucchini

Method
 

Prepare the brownies
  1. Preheat the oven to 350°F and grease a 9x13-inch baking pan or line it with parchment paper.
  2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
  3. In a large bowl, stir together the vegetable oil, granulated sugar, and vanilla extract until combined.
  4. Add the dry ingredients to the wet ingredients and stir. The mixture will look dry.
  5. Fold in the finely shredded zucchini and mix until the batter becomes thick and moist. Add water 1 tablespoon at a time only if dry spots remain.
  6. Spread the batter evenly into the prepared pan and smooth the top.
  7. Bake for 28 to 30 minutes, until the brownies are set and a toothpick inserted near the center comes out with moist crumbs.
  8. Cool the brownies completely in the pan before frosting.
Make the frosting
  1. In a bowl, beat or stir together the softened butter, cocoa powder, powdered sugar, milk, and vanilla extract until smooth and spreadable.
  2. Spread the frosting over the cooled brownies, then cut into 12 squares and serve.

Notes

Do not squeeze moisture from the shredded zucchini. If the batter seems dry at first, keep mixing before adding water. Cool completely before frosting for the neatest slices.