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Fudgy Kid Friendly Zucchini Brownies

Rich, moist chocolate zucchini brownies with a glossy chocolate frosting and a soft fudgy texture kids love.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 12 brownies
Calories 317 kcal

Equipment

  • 1 9x13-inch baking pan greased or lined with parchment
  • 1 large mixing bowl
  • 1 medium mixing bowl
  • 1 Whisk
  • 1 spatula
  • 1 measuring cups and spoons

Ingredients
  

For the brownies

  • 1/2 cup vegetable oil
  • 1 1/2 cups granulated sugar
  • 2 teaspoons vanilla extract
  • 2 cups zucchini finely shredded, lightly packed
  • 1 1/2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2 to 4 tablespoons water as needed
  • 1/2 cup mini chocolate chips optional

For the chocolate frosting

  • 3 tablespoons unsalted butter softened
  • 1/4 cup unsweetened cocoa powder
  • 2 cups powdered sugar
  • 1/4 cup milk
  • 1/2 teaspoon vanilla extract

Instructions
 

Make the brownies

  • Preheat the oven to 350°F. Lightly grease a 9x13-inch baking pan or line it with parchment paper.
  • In a large mixing bowl, stir together the vegetable oil, granulated sugar, and vanilla extract until smooth.
  • Fold in the finely shredded zucchini. The mixture may look dry at first.
  • In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
  • Add the dry ingredients to the zucchini mixture and stir until combined. Add 2 tablespoons of water if needed to help the batter come together, adding a little more only if necessary. The batter should be very thick. Fold in the mini chocolate chips if using.
  • Spread the batter evenly in the prepared pan and smooth the top with a spatula.
  • Bake for 28 to 32 minutes, until the top is set and a toothpick inserted near the center comes out with moist crumbs.
  • Cool the brownies completely in the pan before frosting.

Make the frosting

  • In a medium bowl, beat the softened butter and cocoa powder together. Add the powdered sugar, milk, and vanilla extract and mix until smooth and spreadable.
  • Spread the frosting evenly over the cooled brownies. Cut into 12 squares and serve.

Notes

Do not fully squeeze the moisture from the zucchini; it helps create a fudgy texture. Add water only as needed since the batter should stay thick. Cool completely before frosting for the cleanest slices.