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Zucchini & Chocolate – Yum!

Who is in zucchini overload right now? I mean, have you tried to do the old “drop and dash” with your neighbors or co-workers and you STILL have way too many zukes? I don’t think it would be summer if at least one of these bad boys didn’t get over looked in the garden. When you do finally spot it, it’s bigger than your 3-year-old. If this is going down for you, I have a solution.


Don’t say I didn’t warn you once you pull these bad boys out of the oven: you will find them hard to resist. Oh, and I made these on Saturday morning and today, Wednesday, they continue to be “just taken out of the oven” moist and chewy. I love. (Um, I sort of can’t believe they lasted through Wednesday!) I never quite got around to making the frosting for these, and though it probably makes them that much more over-the-top, I really like them without it! So if you just can’t wait, don’t worry about the frosting.


1/2 cup canola oil
1-1/2 cups white sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1-1/2 teaspoons baking soda
1/2 teaspoon salt
2 cups shredded zucchini
1/2 cup chopped walnuts (optional, I kept these out)
6 tablespoons unsweetened cocoa powder
1/4 cup butter
2 cups confectioners’ sugar
1/4 cup milk
1/2 teaspoon vanilla extract
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch baking pan.
2. In a large bowl, mix together the oil, sugar and vanilla until well blended. Combine the flour, cocoa, baking soda and salt; stir into the sugar mixture. Fold in the zucchini. At this point it is going to seem like you forgot something- but you didn’t, just stir until everything is mixed and moist. Spread evenly into the prepared pan.
3. Bake for 25 to 30 minutes in the preheated oven, until brownies spring back when gently touched.
To make the frosting, melt together the cocoa and butter; set aside to cool. In a medium bowl, blend together the confectioners’ sugar, milk and vanilla. Stir in the cocoa mixture. Spread over cooled brownies before cutting into squares.

About Vanessa Simpson

Vanessa Simpson
Vanessa Simpson A chaser of light and a catcher of moments. She has a Bachelor of Science degree in Geography from the University of Nevada, Reno, however, after working for over ten years as a map maker, she said goodbye to the 40 hour work week, and said hello to the 168 hour work week, aka motherhood. Vanessa also runs her own business as a professional photographer.

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