Description

Experience the rich flavor of these brownies made with fresh zucchini and cocoa powder. With simple ingredients and easy prep, this treat is perfect for dessert lovers searching for homemade goodness.

Ingredients

Scale

3 tbsp cocoa powder
1/4 cup butter, melted
2 cups powdered sugar
1/4 cup milk
1 tbsp vanilla extract
2 cups flour
1/2 cup cocoa powder
1 1/2 tsp baking soda
1/2 cup canola oil
1 1/2 cups sugar
2 tsp vanilla extract
2 cups zucchini, shredded

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 350°F (175°C). Prepare a 9 x 13 inch glass pan by spraying it with nonstick spray.
Shred the zucchini until you have 2 cups and set it aside.
In a bowl, whisk together flour, cocoa powder, and baking soda. Set this mixture aside as well.
In another bowl, combine canola oil, sugar, and vanilla extract, mixing until fully combined. Gradually add the dry ingredients and stir well. Finally, fold in the shredded zucchini.
Pour the batter into the prepared pan and bake for 25 minutes, or until the brownies spring back when touched gently.
Allow the brownies to cool completely before icing.
To prepare the frosting, mix together the cocoa powder, melted butter, and powdered sugar. Add in milk and vanilla extract, then spread this frosting over the cooled brownies.

Notes

Cut the brownies after they are completely cool for clean slices.
Store leftovers in an airtight container at room temperature for up to 3 days.
Substitute half of the flour with whole wheat flour for a healthier version.

Nutrition

Serving Size: 1 brownie
Calories: 250
Sugar: 20g
Sodium: 150mg
Fat: 10g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 2g
Protein: 3g
Cholesterol: 20mg