Double Chocolate Zucchini Brownie

This is the year of the zucchini here on the farm. You would think I’d be tired of them by now but I’m not. Not when there are so many delicious ways to use them. This is also going to be a week of oversharing. Zucchini recipes that is. As I try to keep up with the zucchinis, I am going to post a few of my favorite recipes.

I know what you are thinking, hasn’t she already shared several. Yep! As I said, it really is the year of the zucchini. Today I’m going to mix them in with my brownie batter and share a delicious Double Chocolate Zucchini Brownie. Sounds strange, I know, but adding shredded zucchini to the batter gives them incredible moistness.


Remove the seed and pulp. Whether you peel or not is up to you. Sometimes I do, but most the time I keep the peel for the extra nutrients. Shred 1 large, or 2 medium zucchinis into a bowl, or however many you need to make 2 cups of shredded zucchini. Place in a colander and let drain until ready to use.

Double Chocolate Zucchini Brownie:

In a medium bowl hand whisk 2 cups all-purpose flour, 6 tablespoons unsweetened cocoa powder, 2/3 cup sugar, 1 tablespoon baking powder, and a pinch of salt.

Add the zucchini, 2 teaspoons pure vanilla, and 1/2 cup vegetable oil to the bowl and mix until blended. The batter will be dry and have a “sandy” texture at this stage.

In a small bowl beat 2 eggs and add to batter. Now the batter will resemble a brownie mix you are used to.

Fold in 1/2 cup chocolate chips. That is where the double chocolate in Double Chocolate Zucchini Brownie comes from!

Cover the bottom of a rimmed baking pan with parchment paper. Spread the batter evenly in the prepared pan.

Bake in a preheated 350°F oven for 20 minutes. Let cool completely.


Melt 1/4 cup butter in a microwave safe bowl. Stir in 6 tablespoons unsweetened cocoa powder.

Alternating add 2 cups powdered sugar and 1/2 cup milk. Using a hand mixer beat on medium speed until it reaches a spreading consistency. Add more milk if too thick and more powered sugar if too thin. Stir in 1/2 teaspoon pure vanilla extract. Spread over cooled brownies.

Double Chocolate Zucchini Brownies
Prep Time
10 mins
Cook Time
20 mins
Course: Dessert
Cuisine: American
Keyword: Bars & Brownies
Servings: 24 servings
Author: Ella @ thewackyspoon
  • 2 cups all-purpose flour
  • 6 tablespoons unsweetened cocoa powder
  • 2/3 cup sugar
  • 1 tablespoon baking powder
  • pinch of salt
  • 2 cups fresh zucchini, shredded
  • 2 teaspoons pure vanilla
  • 1/2 cup vegetable oil
  • 2 eggs
  • 1/2 cup chocolate chips
  • 6 tablespoons unsweetened cocoa powder
  • 1/4 cup butter, melted
  • 2 cups powdered sugar
  • 1/2 cup milk
  • 1/2 teaspoon pure vanilla
  1. Preheat oven to 350°F.
  2. In medium bowl mix flour, cocoa, sugar, baking powder, and salt.
  3. Add the vanilla, zucchini, and oil to the dry ingredients and stir.
  4. In a small bowl or ramekin beat the eggs with a fork and stir into batter.
  5. Fold in the chocolate chips.
  6. Cover the bottom of a rimmed baking pan with parchment paper. Spread the batter evenly and bake for 20 minutes let cool completely.
  7. For the frosting: Mix the butter and cocoa until smooth. Alternating add the powdered sugar and milk beating on medium speed until it reaches a spreading consistency. Stir in vanilla. Spread over cooled brownies.

Author: Ella

Just a girl who loves to cook farm-to-fork foods living the dream!

10 thoughts

  1. And this is how Marco gets his vegetables AND satisfies his sweet tooth at the same time!

    It makes sense though, zucchini in the recipe. And that shot of the brownies before you applied the icing is a funky bit of flavah-full art right there!

    1. LOL…the before spanx shot? Mom always said I had to eat my veggies before I could have dessert.

      Problem solved, mom!

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