Dense, moist, insanely fudgy Chocolate Zucchini Brownies, with chocolate and cocoa in every nook and cranny. These Death by Chocolate Zucchini Brownies are not health food, but are 100% worthy of splurging. You’ll never know they contain a green veggie, but for how moist and fudgy they are!
When I posted this Orange Zucchini Bread with Orange Glaze a few weeks ago, my Mom texted to tell me how good it looked, and that she couldn’t wait to make it. This is a big deal because my Mom doesn’t even read my blog, so I know that the Orange Zucchini Bread must’ve made a big impression if she clicked from Facebook or from my newsletter to actually view it.
I told her that the Orange Zucchini Bread was just the tip of the iceberg for the zucchini recipes I have coming, and said: “If you like that bread, you just wait”…. I knew these Death by Chocolate Zucchini Brownies were on the docket, and I also have two more awesome zucchini recipes coming up.
But can you believe that? My own mother doesn’t read my blog. In her defense, I never have anything interesting to say though. In fact, someone recently left me a comment saying just that. Lol.
My mom will ask me all sorts of questions about a recipe or an event in my life, and it’s something I’ll have just addressed recently in a blog post, and I’m like “You don’t even read it, do you??” Ha, funny.
Chances are, this will end up being one of the odd posts she reads. Right?? I think I’ll hear about this later.
Yes, these Chocolate Zucchini Brownies contain a green veggie, and quite a lot of it, but nah, they’re not remotely healthy. Not even really a little. Friends, these Chocolate Zucchini Brownies are beyond splurgey.
If you’re looking for a zucchini brownie that’s on the lighter, healthier side, these Death by Chocolate Zucchini Brownies aren’t it. But you won’t be sorry about it.
My favorite from-scratch brownie recipe is from a Rachael Ray magazine and I love them because they’re unbelievably easy… not a long list of ingredients, heavy on butter, sugar, and cocoa powder – large quantities of each of those three key ingredients, and they can be prepped in one bowl, no mixer required. Easy, easy, easy. Minutes to prep.
I adapt most brownie recipes now from that Rachael Ray recipe, and I’ve found it to be super versatile. It’s the base for these Nutella Brownies with Nutella Buttercream, these Peanut Butter Streusel Brownies, these Ultimate Fudgy S’mores Brownies, and even these Peanut Butter Banana Brownies.
If that brownie recipe can handle bananas, it can surely handle zucchini. Grated zucchini just moistens the daylights out of these. You have no idea it’s there in flavor, but it makes them that much fudgier and more moist – which is hard to top because they’re already the fudgiest brownies of life.
They’re so fudgy and chocolatey, they’re almost like actual fudge. A brownie crossed with fudge.
A whole bag of mini chocolate chips pack into these Chocolate Zucchini Brownies, and they dissolve and disintegrate, spreading melted semi-sweet chocolate into every teeny crevice. Only chocolate frosting can top these brownies, of course. This particular frosting recipe is not stiff, it’s very thick and creamy!
If you’re looking for other zucchini recipes? More coming! Also check out this Chocolate Zucchini Coffee Cake, these Blueberry Zucchini Bread Pancakes, this Zucchini Banana Bread with Streusel Topping, or these Lemon Zucchini Muffins with Lemon Glaze!
Death by Chocolate Zucchini Brownies
Dense, moist, insanely fudgy Chocolate Zucchini Brownies, with chocolate and cocoa in every nook and cranny. These Death by Chocolate Zucchini Brownies are not health food, but are 100% worthy of splurging. You'll never know they contain a green veggie, but for how moist and fudgy they are!
Ingredients
For chocolate zucchini brownies:
- 1 cup butter melted
- 2 cups granulated sugar
- 2 tsp. vanilla extract
- 1/4 tsp. salt
- 4 large eggs
- 1 1/2 cups cocoa powder
- 1/2 cup all-purpose flour
- 1 1/2 cups grated zucchini (about 2 small)
- 12 oz. package semi-sweet mini chocolate chips divided
For chocolate frosting:
- 1 cup butter softened
- 4 cups powdered sugar
- 1/2 cup cocoa powder
- 1/4 cup heavy cream
- 1 tsp. vanilla
Instructions
For chocolate zucchini brownies:
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In a large bowl, whisk together melted butter, sugar, vanilla, and salt.
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Add the eggs, one at a time, whisking well after each addition.
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Whisk in the cocoa powder and flour, mixing until just blended.
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Fold in the grated zucchini and 1 1/2 cups chocolate chips.
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Line a 9-inch square pan with foil, hanging it over the edges.
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Spray foil with non-stick spray.
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Spread batter evenly into the prepared pan.
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Bake at 350 degrees for 45-50 minutes, or until a toothpick inserted near the center comes out mostly clean, with a few moist crumbs.
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Remove to a wire rack to cool completely.
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Meanwhile, prepare frosting.
For chocolate frosting:
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In a large mixing bowl, beat butter until creamy.
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Add powdered sugar, cocoa powder, heavy cream, and vanilla, beating until thick and fluffy.
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Add additional powdered sugar, if needed, to thicken.
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Lift brownies out of the pan by the edges of the foil, remove foil, and discard.
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Spread frosting evenly over the brownies.
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Sprinkle with remaining mini chocolate chips, for garnish.
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Cut into bars.
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