Ingredients:

  • 1.5 cups (190g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 0.5 cup (45g) unsweetened cocoa powder
  • 1 tsp (5g) baking soda
  • 0.5 tsp (3g) salt
  • 2 large eggs
  • 0.5 cup (120ml) vegetable oil
  • 1 tsp (5ml) vanilla extract
  • 1.5 cups (150g) finely shredded zucchini
  • 0.5 cup (115g) unsalted butter, melted
  • 6 tbsp (45g) unsweetened cocoa powder
  • 2 cups (240g) powdered sugar
  • 2 tbsp (30ml) whole milk
  • 0.5 tsp (2.5ml) vanilla extract

Instructions:

  1. Preheat oven to 350°F (175°C) and line an 8x8 inch baking pan with parchment paper.
  2. In a large bowl, whisk together the flour, granulated sugar, 45g cocoa powder, baking soda, and salt until no clumps remain.
  3. Stir in the eggs, vegetable oil, and 5ml vanilla extract until the batter is smooth and glossy.
  4. Gently fold in the shredded zucchini using a spatula until evenly distributed.
  5. Spread the batter into the prepared pan, smoothing the top with a spatula.
  6. Bake for 35-40 minutes, or until the edges pull away from the sides and a toothpick inserted in the center comes out with a few moist crumbs.
  7. Prepare frosting by mixing melted butter, remaining cocoa powder, powdered sugar, milk, and remaining vanilla extract.
  8. Frost the cooled brownies and let them chill for 30 minutes to set.