Best Cocoa Zucchini Brownies

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This easy recipe for our Best Fudgy Cocoa Zucchini Brownies are so lusciously moist with mini chocolate chips throughout and are frosted with the most amazing chocolate fudge frosting.   Good new is, you’ll be in denial there’s actual zucchini in these zucchini brownies because they taste so amazing!

More brownies you’ll love are these Guinness Brownies, these Ultimate Gooey Brownies and our favorite Super Easy Homemade Brownies!

Why Make Brownies with Zucchini?  Let us Count The Ways

1. Because we can’t give up brownies.  EVER.  Even if they have zucchini in them.
2. To hide the fact that there is actual zucchini in those there brownies!  Heck, you don’t even have to tell anyone.  In fact, you might want to wait after they’ve consumed a couple brownies before divulging that info. Boy, won’t they be surprised??
3. For those that know before indulging these brownies have zucchini in them and come to the ultimate conclusion…Hey, I’m getting my greens and I’m not tasting it!  That’s a WIN-WIN!
4. You have an overwhelming abundance of zucchini from the garden! GAHHHHH!
5. Isn’t it obvious?  You just love chocolate in general. 🙂  Trust me.  This zucchini brownie recipe will satisfy all those  ‘chocolate’ cravings.

Ingredients You Need

Fudgy Cocoa Zucchini Brownie Recipe

• canola oil
• granulated sugar
• eggs 
• vanilla extract
• all-purpose flour
• unsweetened baking cocoa, Ghiradelli Unsweetened Baking Cocoa or Hershey’s Unsweetened Cocoa
• baking soda
• shredded zucchini, excess moisture squeezed out
• mini chocolate chips

Chocolate Fudge Frosting

• butter 
• confectioners’ sugar
• unsweetened baking cocoa
• milk or heavy cream 

How to Make Zucchini Brownie Recipe

Fudgy Cocoa Zucchini Brownies

1. Preheat oven to 350 degrees. Line a 9×13 inch pan with aluminum foil or parchment paper and lightly spray with cooking spray for easy removal.
2. In a medium sized bowl add oil, eggs, vanilla extract and sugar and using mixer, beat for 2 minutes. 
3. In another bowl combine flour, cocoa powder and baking soda. Add the wet mixture to the flour mixture and mix well.
4. Stir the zucchini shreds into the batter until thoroughly incorporated. Add in the mini chocolate chips.
5. Spread the batter into the 9×13 inch pan. Bake for 20-25 minutes. Allow brownies to cool.

Chocolate Fudge Frosting

1. Using mixer, cream butter and then add in the confectioners’ sugar and until light and fluffy. Beat in cocoa powder and add in the milk/cream and beat together and frost cake. Cut and serve.

Zucchini Tip

• You will need 1 1/2 cups of grated zucchini. This is about 1 medium-large or 2 small-medium zucchini.

Serving & Storing Zucchini Brownies

• Serving: These brownies are best served at room temperature.  Keep brownies fresh by storing them in a ziplock bag or sealed container.
• Storing: After cooling to room temperature, store in the refrigerator for up to 3 days or freezer for up to 3 months, sealed tightly.

So there you have it: the tried-and-true recipe for the best cocoa zucchini brownies!

Rich in flavor, light and fluffy in texture, and with a delightfully balanced depth of sweetness, these treats are sure to provide a delectable treat for the whole family. With just a few simple ingredients and a few steps, you too can create the perfect brownie recipe with healthy zucchini!

In closing, the best cocoa zucchini brownies with chocolate frosting are the ones made with a combination of cocoa powder, grated zucchini, and a few other ingredients.

Not only are they moist and delicious, but they are also healthy and nutritious. The perfect blend of bittersweet cocoa and sweet zucchini make these brownies a perfect treat for any meal.

You need to try this zucchini brownie recipe today. 🙂  They are the perfect summer brownie with veggies included!  Chocolate never tasted so good!

More Options for Zucchini Recipes!

• Healthy Peach Zucchini Bread
• Lovely Lemon Zucchini Bread
• Cream Cheese Frosted Chocolate Zucchini Cupcakes
•  Fudgy Dark Chocolate Chip Zucchini Muffins {Healthy too!}.
• Applesauce Zucchini Cake Bars {Salted Caramel Pecan Glaze}
• Healthy Apple Zucchini Bread
• Chocolate Zucchini Cupcakes

Fudgy Cocoa Zucchini Brownies

Kim Lange

These Best Fudgy Cocoa Zucchini Brownies are so lusciously moist with mini chocolate chips throughout and are frosted with the most amazing chocolate fudge frosting.   Good news is, you'll be in denial there's actual zucchini in these Best Fudgy Cocoa Zucchini Brownies because they taste so amazing!

4.56 from 9 votes

Print Recipe Pin Recipe

Course Dessert

Cuisine American

Calories

Ingredients

  

Fudgy Cocoa Zucchini Brownies

• ¾ cup canola oil
• 1 cup granulated sugar
• 2 eggs large
• 1 teaspoon vanilla extract
• 1 cup unbleached all-purpose flour
• ⅓ cup unsweetened baking cocoa I used Ghiradelli Unsweetened Baking Cocoa
• 1 teaspoon baking soda
• 1 ½ cups shredded zucchini
• ½ cup mini chocolate chips

Chocolate Fudge Frosting:

• 6 tablespoons butter softened
• 2-2/3 cups confectioners' sugar
• ½ cup baking cocoa
• ¼ to ⅓ cup milk or heavy cream

Instructions

 

Fudgy Cocoa Zucchini Brownies

• Preheat oven to 350 degrees. Line a 9x13 inch pan with aluminum foil or parchment paper and lightly spray with cooking spray for easy removal.
• In a medium sized bowl add oil, eggs, vanilla extract and sugar and using mixer, beat for 2 minutes. 
• In another bowl combine flour, cocoa powder and baking soda. Add the wet mixture to the flour mixture and mix well.
• Stir the zucchini shreds into the batter until thoroughly incorporated. Add in the mini chocolate chips..
• Spread the batter into the 9x13 inch pan. Bake for 20-25 minutes. Allow brownies to cool.

Chocolate Fudge Frosting:

• Using mixer, cream butter and then add in the confectioners' sugar and until light and fluffy. Beat in cocoa powder and add in the milk/cream and beat together and frost cake. Cut and serve.

Notes

You can add up to 2 cups of zucchini if you wish.

Double the recipe and use a jelly roll pan for a large crowd!

Keyword brownies, zucchini

Tried This Recipe?Let us know how it was by commenting below!

This Recipe is slightly modified from Laura Fisher’s Kitchen!  YUM!  So, this recipe was circulating around the office.  Luckily, I happened to walk by when my co-worker Holly Ousley had it in hand and she got it from another co-worker Erica Hudson, who’s mother is Laura Fisher. 🙂 Her recipe uses 1/2 the chocolate baking cocoa, no chocolate chips, and as an option 1/2 cup of nuts for a 9×13 pan.You could use this chocolate version or this for regular cream cheese frosting.  Enjoy!!!!

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