Mint Chocolate Chip Zucchini Brownies are super moist and rich brownies, loaded with zucchini, unsweetened cocoa, and mini chocolate chips. Topped with a fresh minty-flavored frosting, this recipe is a chocolate lover’s treat in a healthier version! YUM!
A wonderful recipe for our vegetarian, dairy-free, and vegan friends because neither butter nor eggs are needed. And, of course, use gluten-free flour and we’ve got everyone covered!
Zucchini is abundant this time of year, and what better way to use them than in baked goods.
These mint chocolate chip zucchini brownies contain 2 cups of zucchini. They are so delicious, everyone will go bonkers over them!
Also, if you enjoy zucchini baked goods, be sure to try our Triple Chocolate Zucchini Bread – it too is amazingly rich in chocolate.
Shred or Mince Zucchini?
Most recipes require shredding zucchini using a grater.
Instead, I prefer to use my mini chopper and pulse my zucchini into tiny pieces. It’s so much faster, quicker, and easier.
Using a traditional grater to shred zucchini is fine, but it takes more effort, and it’s more time-consuming. So why not go the easier route.
The mint frosting is made with 5 ingredients; vegan butter, dairy-free milk, powdered sugar, peppermint extract, and green food coloring.
You can easily adjust the color of green to your liking by adding one or more drops into the mixture.
Plus, you can adjust the flavor of mint to your preference, I used a pure peppermint extract for the mint flavor.
This healthy version for zucchini brownies is perfect for an afternoon snack, especially if you have kids going back to school or homeschooling. They are even better if you chill them.
Do We Need to Drain the Zucchini?
No, especially not with this brownie recipe. The zucchini will provide all the excess moisture it needs in these brownies. I never strain or squeeze the liquid out in any of my zucchini recipes.
Do We Need to Scrape the Skins of Zucchini?
I prefer to lightly scrape the skins off the zucchini, simply because they come too sandy and gritty from the farmers market. I prefer to scrape them with a knife directly into the sink and then give them a good rinse.
Can We Taste the Zucchini?
I am sure no one will notice the zucchini in these brownies what-so-ever! I added extra “mini” semi-sweet chocolate chips to make it extra rich in chocolate. It’s so good! Bet, you can’t just eat one…
Baking Notes and Tips!
The mixture for these brownies will first appear to be very dry. But once you stir in the zucchini and let it rest for a few minutes, the zucchini will work its magic, giving enough moisture that will surprise you.
Do not overbake! After 20 minutes, keep an eye on them. They should be fully baked for around 25 minutes or so.
You can serve these brownies without frosting. I happen to LOVE the mild minty flavor on top. It’s perfect.
Frosting Tip! Keep in mind, can adjust the thickness of your frosting by adding in more powdered sugar to your preference. And you can chill it as well before topping the brownies.
Once you frost the brownies, it’s best to place the entire pan into your fridge and chill for 15 to 30 minutes before cutting and serving. It makes it easier to cut into pieces and they are SO much more delicious chilled! It’s like eating your favorite mint chocolate chip ice cream, only it’s in a brownie. 🙂
Oh and don’t spoil the fun – no need to tell family members that these brownies are loaded with a vegetable! ENJOY!!
More Zucchini and other Healthy Treats? … try these:
Mint Chocolate Chip Zucchini Brownies are AMAZING!
Best brownies I ever made! With a rich chocolate flavor, topped with a light refreshing mint flavor – you’ll be hooked after your first bite.
Your family will love these brownies. So now you have to make them!
This recipe is a definite keeper! ENJOY!!
For the Brownies:
- 1/2 cup vegetable oil
- 1 + 1/2 cups of white sugar
- 2 tsp. vanilla extract
- 1/2 cup unsweetened cocoa powder
- 1 + 1/2 tsp. baking soda
- 1 tsp. salt
- 1/2 tsp. ground cinnamon
- 2 cups all-purpose flour (or GF flour)
- 2 cups (packed) minced zucchini
- 1/2 cup mini semi-sweet chocolate chips
For the Frosting:
- 1/2 cup vegan butter, (1 stick = 8 Tbsp) - softened
- 3 cups organic powdered sugar
- 1/4 cup dairy-free milk
- 1/2 tsp. peppermint extract
- 2 to 4 drops of green food coloring
- 2 Tbsp. mini semi-sweet chocolate chips
- Preheat OVEN to Bake at 350 degrees F (180 C). Rearrange your oven racks so that one is in the center of the oven.
- Spray with cooking spray the bottom and sides of a 9 x 13-inch baking pan, and dust with flour evenly. Set the pan aside.
- Rinse and lightly scrape the skins off of the zucchini. Chop into chunks and place some into your mini chopper or food processor. Finely chop the zucchini into minced pieces. Measure 2 cups packed and place into a small bowl. Set it aside.
- In a large mixing bowl, using a large wooden spoon to blend oil, sugar, vanilla extract, cocoa powder, baking soda, salt, and cinnamon. The mixture will be very wet and lumpy.
- Add in the flour and keep blending, until the mixture darkens in color as it absorbs the flour and blends completely.
- Next, add the zucchini and blend. The mixture will continue to seem very dry and very lumpy. Blend until well incorporated. Set is aside for a few minutes and let the zucchini do its magic!
- Wait 5 minutes. Then stir to blend again and the mixture should be moist and very thick. Scrape the bottom and sides of the bowl with a spatula, then blend again.
- Finally, fold in the mini chocolate chips and blend again until well corporate. The mixture will be very thick. Pour the batter into the prepared pan. Use the back of a spatula to help you smooth the batter evenly into the pan.
- Bake for 24 to 26 minutes, or when lightly touched in the center and brownies springs back, or when inserted toothpick in the center comes out clean. Remove from oven and allow cooling completely on your counter or a wire rack before frosting and cutting.
Make the Frosting:
- In a deep bowl, beat vegan butter to a creamy light mixture. Add the peppermint extract and beat until combined.
- Add the powdered sugar and continue to blend until well combined and fluffy, scraping down the sides as needed.
- Slowly add the dairy-free milk, and blend on low speed until you reach the desired consistency. IF the frosting seems too thin or too thick, you can adjust it by adding more powdered sugar or more milk.
- Next, add in the green food coloring, and mix until everything is smooth and there are no streaks of food coloring left. Then, taste the frosting. You can add more peppermint extract if you prefer more minty flavor, but add in only 1/8 of a teaspoon at a time.
- Finally, fold in the mini chocolate chips and reserve about 1/2 tablespoon to sprinkle on top.
- Spread the frosting on the cooled brownies and use the back of the spatula to help spread it evenly. Sprinkle with mini chocolate chips over the frosting. Here you can cut and serve. Or you can place the entire pan into the refrigerator to chill for 15 to 30 minutes before serving.
- Quick Note: You can make the frosting in advance and store the frosting in the refrigerator for up to 3 days, or freeze up to 1 week.
- Yields: 16 to 18 servings
These brownies are fantastic! Serve them at room temperature, or serve them chilled. Cover with clear wrap, they will stay fresh up to 3 days ... if they last that long! You can also freeze them for up to 2 weeks. ENJOY!
Serving Size:1 serving
Amount Per Serving: Calories: 327
…Thanks for PINNING!
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Stay Healthy … and Happy Baking! 🙂
Thanks for stopping by!
xo Anna and Liz
|Serving size: 1 serving|
|Amount per serving|
|% Daily Value*|
|Total Fat 9.9g||13%|
|Saturated Fat 3.1g||16%|
|Total Carbohydrate 59.9g||22%|
|Dietary Fiber 2g||7%|
|Total Sugars 44.9g|
|Vitamin D 2mcg||8%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition|
The recipe is adapted from Allrecipes.