Ingredients:

  • 2 cups (225g) shredded zucchini, squeezed dry
  • 1/2 cup (115g) unsalted butter, melted and slightly cooled
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • 1 tsp (5ml) vanilla extract
  • 1/2 cup (45g) unsweetened cocoa powder
  • 1/2 cup (65g) all-purpose flour
  • 1/2 tsp (3g) baking powder
  • 1/4 tsp (1.5g) salt
  • 1/2 cup (90g) semi-sweet chocolate chips
  • 2 cups (240g) powdered sugar
  • 1/4 cup (55g) unsalted butter, softened
  • 3 tbsp (45ml) heavy cream
  • 3 tbsp (20g) cocoa powder
  • 1 tsp (5ml) vanilla extract

Instructions:

  1. Preheat the oven to 350°F (175°C) and line an 8x8 inch baking pan with parchment paper.
  2. Grate the zucchini using the fine holes of a grater. Place the shreds in a clean kitchen towel or paper towels and gently squeeze out the excess water.
  3. Whisk the melted butter and granulated sugar together until smooth.
  4. Beat in the eggs and vanilla extract until the mixture looks glossy.
  5. Sift in the cocoa powder, flour, baking powder, and salt; fold gently with a spatula until just combined.
  6. Stir in the squeezed zucchini and semi-sweet chocolate chips until evenly distributed.
  7. Pour the batter into the prepared pan, smooth the top, and bake for 25-30 minutes until the edges are set but the center has a slight jiggle.
  8. Let the brownies cool completely in the pan before frosting.
  9. For the optional frosting, combine powdered sugar, softened butter, heavy cream, cocoa powder, and vanilla extract; mix until smooth and spread over the cooled brownies.