Easy Frosted Zucchini Chocolate Brownie Recipe
Course: BrownieDifficulty: EasyServings
8
servingsPrep time
15
minutesCooking time
35
minutesCalories per serving
450
kcalAn eccentric take on brownies, impress your guests with this egg-free, more healthy dessert option!
The ultimate chocolate brownie recipe will produce brownies that are moist and chewy with decadent fudge interiors. This is exactly the type of treat that this zucchini chocolate brownie recipe will produce. No one will ever believe your decadent brownies are made with zucchini and no eggs. If you have a dairy allergy, then this chocolate brownie recipe is a must-try.
These chocolate brownies are easy to make, and you can enhance them with your favorite nut or flavored candy chip like butterscotch. When you’re finished mixing all the ingredients together, don’t be worried that the mixture looks a bit dry. Once you begin to cook the brownies, the zucchini will provide all the moisture you’ll need.
When the brownies are cool, frost them with either a can of topping in a flavor of your choice or make your own homemade frosting from the recipe that is provided. Be aware that the frosting recipe does have some milk, so if you do have a dairy allergy, you could substitute soy or almond milk or just coat the top of your brownies with a dusting of powdered sugar instead.
The ultimate chocolate brownie recipe will produce brownies that are moist and chewy with decadent fudge interiors. This is exactly the type of treat that this zucchini chocolate brownie recipe will produce. No one will ever believe your decadent brownies are made with zucchini and no eggs. If you have a dairy allergy, then this chocolate brownie recipe is a must-try.
These chocolate brownies are easy to make, and you can enhance them with your favorite nut or flavored candy chip like butterscotch. When you’re finished mixing all the ingredients together, don’t be worried that the mixture looks a bit dry. Once you begin to cook the brownies, the zucchini will provide all the moisture you’ll need.
When the brownies are cool, frost them with either a can of topping in a flavor of your choice or make your own homemade frosting from the recipe that is provided. Be aware that the frosting recipe does have some milk, so if you do have a dairy allergy, you could substitute soy or almond milk or just coat the top of your brownies with a dusting of powdered sugar instead.
Ingredients
- Brownie Ingredients
1/3 cups shredded zucchini
1/2 cup flour
1/2 cup brown sugar
1/2 cup cocoa powder
1/2 cup vegetable oil
2 teaspoons vanilla
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chopped nuts or candy chips (optional)
- Frosting Ingredients
3/4 cup confectioners’ sugar
4 tablespoons cocoa powder
2 tablespoons butter
2 tablespoons milk
1/2 teaspoon vanilla
Directions
- Preheat oven to 170 C° (350 degrees F)
- In a medium bowl, mix together the vegetable oil, sugar and vanilla until completely blended.
- Then, slowly mix the flour, baking soda, cocoa and salt into the sugar mixture.
- Fold in the zucchini.
- If you’re adding any nuts or flavored chips to your brownies, mix them into the batter next.
- Spread your brownie batter evenly in a baking paper layered pan
- Bake your brownies for 25 to 30 minutes. Place a knife in the center of your brownies to check if they’re done. When the knife pulls out clean, your brownies are done. Put them on a wire rack to cool.
- To make the frosting: Melt together the cocoa and butter. Let it cool. In a small bowl, mix together your confectioners’ sugar, milk and vanilla. Carefully stir in the cocoa mixture.
- Spread your homemade frosting over the top of your cooled brownies. Let the frosting set for at least an hour before you cut the brownies. You can store them for up to three days in the refrigerator.
