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Fudgy Zucchini Brownies Recipe With Easy Moist No-Butter Chocolate Frosting

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These fudgy zucchini brownies are dense, moist, and rich with a no-butter chocolate frosting that is velvety and indulgent. The zucchini adds moisture and subtle earthiness without overpowering the chocolate flavor.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • ¾ cup (65g) unsweetened cocoa powder
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) brown sugar, packed
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 ½ cups (about 225g) shredded zucchini, squeezed dry
  • ½ cup (120ml) vegetable oil or light olive oil
  • ½ cup (90g) mini chocolate chips (optional)
  • For the No-Butter Chocolate Frosting:
  • 1 ½ cups (180g) powdered sugar, sifted
  • ⅓ cup (35g) unsweetened cocoa powder
  • ⅓ cup (80ml) almond milk or any plant-based milk
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×13 inch pan lightly or line it with parchment paper.
  2. Grate about 1 ½ cups of zucchini and squeeze out excess moisture using a clean kitchen towel or paper towels. Set aside.
  3. In a large bowl, sift together 1 ½ cups flour, ¾ cup cocoa powder, 1 teaspoon baking powder, and ¼ teaspoon salt. Whisk to combine evenly.
  4. In a separate bowl, whisk 1 cup granulated sugar and ½ cup brown sugar with 2 eggs and 1 teaspoon vanilla extract until creamy and slightly fluffy (about 2-3 minutes). Stir in ½ cup vegetable oil.
  5. Fold the shredded zucchini into the wet mixture gently until evenly distributed.
  6. Slowly add the dry ingredients to the wet ingredients, folding with a spatula until just combined. Avoid over-mixing.
  7. Fold in ½ cup mini chocolate chips if using.
  8. Pour the batter into the prepared pan and smooth the top with a spatula.
  9. Bake for 30-35 minutes. Start checking at 30 minutes by inserting a toothpick in the center; it should come out with a few moist crumbs but no wet batter.
  10. Remove from oven and cool completely on a cooling rack for at least 20 minutes before frosting.
  11. To make the frosting, sift 1 ½ cups powdered sugar and ⅓ cup cocoa powder into a bowl. Gradually whisk in ⅓ cup almond milk and 1 teaspoon vanilla extract until smooth and spreadable. Add a pinch of salt to balance sweetness.
  12. Spread the frosting evenly over the cooled brownies and let set for 15 minutes before slicing.

Notes

Squeeze out excess moisture from zucchini to avoid soggy brownies. Use room temperature eggs for better blending. Start checking brownies at 30 minutes to avoid overbaking. Prepare frosting just before spreading to keep it moist and glossy. If frosting is too thick, add more milk; if too thin, add more powdered sugar.

Nutrition

Keywords: fudgy brownies, zucchini brownies, no-butter frosting, chocolate frosting, moist brownies, healthy dessert, vegetarian dessert

Find it online: https://twinkletaste.com/fudgy-zucchini-brownies-recipe-with-easy-moist-no-butter-chocolate-frosting/