Ingredients:

  • 1 cup unsalted butter, melted and slightly cooled
  • 1.5 cups granulated sugar
  • 3 large eggs, room temperature
  • 2 tsp vanilla extract
  • 1.5 cups shredded zucchini, firmly squeezed to remove excess water
  • 1 cup all-purpose flour
  • 0.75 cup unsweetened cocoa powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 6 tbsp unsalted butter, melted
  • 6 tbsp unsweetened cocoa powder
  • 2 cups powdered sugar
  • 3 tbsp whole milk
  • 0.5 tsp vanilla extract

Instructions:

  1. Preheat oven to 350°F (175°C) and line a 9x9 inch baking pan with parchment paper.
  2. Grate the zucchini using the fine side of a box grater. Place the shredded zucchini in a clean kitchen towel or paper towels and squeeze firmly to remove excess moisture.
  3. In a large mixing bowl, whisk together the 1 cup of melted butter and granulated sugar until combined.
  4. Add the eggs and 2 tsp vanilla extract, beating the mixture until it appears glossy.
  5. Fold the squeezed zucchini into the wet ingredients.
  6. Sift in the all-purpose flour, 0.75 cup cocoa powder, baking soda, and salt. Stir with a rubber spatula just until flour streaks disappear; do not overmix.
  7. Pour batter into the prepared pan and bake for 40 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
  8. While brownies cool, prepare the frosting by whisking together 6 tbsp melted butter, 6 tbsp cocoa powder, powdered sugar, whole milk, and 0.5 tsp vanilla extract until smooth.
  9. Spread the frosting evenly over the cooled brownies and slice into 16 squares.