Ingredients:

  • 1/2 cup (113g) unsalted butter, melted
  • 1 cup (200g) granulated sugar
  • 2 large (100g) eggs
  • 1 tsp (5ml) vanilla extract
  • 1 1/2 cups (150g) zucchini, finely grated and squeezed
  • 1/2 cup (45g) unsweetened cocoa powder
  • 1/2 cup (65g) all-purpose flour
  • 1/4 tsp (1g) baking powder
  • 1/4 tsp (1.5g) salt
  • 6 tbsp (85g) unsalted butter, melted
  • 6 tbsp (30g) unsweetened cocoa powder
  • 1 1/2 cups (180g) powdered sugar
  • 2 tbsp (30ml) whole milk
  • 1/2 tsp (2.5ml) vanilla extract

Instructions:

  1. Finely grate the zucchini using the smallest holes of a box grater.
  2. Place grated zucchini in a clean kitchen towel or cheesecloth and squeeze firmly over the sink to remove as much excess water as possible.
  3. Whisk melted butter and sugar in a large bowl until combined, then stir in eggs and vanilla extract until smooth and glossy.
  4. Fold in the squeezed zucchini until evenly distributed.
  5. Sift together cocoa powder, flour, baking powder, and salt. Gradually stir into the wet mixture until just combined.
  6. Line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides.
  7. Pour batter into the pan and bake at 350°F (175°C) for 22-25 minutes until edges are set but center has a slight wobble.
  8. Allow brownies to cool completely in the pan for at least 60 minutes.
  9. Whisk melted butter and cocoa powder in a medium bowl until smooth.
  10. Stir in powdered sugar, milk, and vanilla, whisking until the frosting is velvety and holds a soft peak.
  11. Spread frosting evenly over the cooled brownies and let set for 30 minutes before slicing.