Mint Chocolate Chip Zucchini Brownies (Vegan)

Mint Chocolate Chip Zucchini Brownies are super moist and rich brownies, loaded with zucchini,  unsweetened cocoa, and mini chocolate chips.  This recipe is a chocolate lover’s treat in a healthier version!  YUM!

This recipe is wonderful for our vegetarian, dairy-free, and vegan friends because neither butter nor eggs are needed. 

A perfect snack for the whole family to enjoy!

Mint Chocolate Chip Zucchini Brownies…

• Zucchini is loaded with nutrients 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, that 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.

• Oh and don’t spoil the fun. There is no need to tell family members that these brownies are loaded with vegetables! 

ENJOY!!

How to Make Mint Chocolate Chip Zucchini Brownies?

This is one of the easiest recipes you will ever find. There are only a few steps to making these amazing brownies. (Watch our video below!)

The secret? The zucchini will create a little magic in the mixture, that will surprise you.

Shred or Mince the Zucchini?

• Most recipes require shredding zucchini using a traditional 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?

About the Mint Frosting… 

• 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.
• Frosting Tip! Keep in mind, that you can adjust the thickness of your frosting by adding more powdered sugar to your preference.  And you can chill it as well before topping the brownies.

This healthy version of 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. 😉

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.  All ovens vary and therefore, baking times will vary.  They should be fully baked for around 25 minutes or so.  They are done when it springs back when lightly touched in the center.
• You can serve these brownies without frosting.  I happen to LOVE the mild minty flavor on top.  It’s perfect.
• 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.   
• They are easier to cut into pieces when chilled, and they are SO much more delicious!  It’s like eating your favorite mint chocolate chip ice cream, only it’s in a brownie.  🙂

Questions & Answers…

1. Do We Need to Squeeze the excess water out of 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.

2. Do We Need to Scrape the Skins of the Zucchini? 

I prefer to lightly scrape the skins off the zucchini, simply because they come too sandy and gritty from the farmer’s market.  I prefer to scrape them with a knife directly into the sink and then give them a good rinse.

3. Can We Taste the Zucchini? 

I am sure no one will notice the zucchini in these brownies whatsoever!  I added extra “mini” semi-sweet chocolate chips to make them rich in chocolate.  It’s so good!  Bet, you can’t just eat one.

4. Can We Freeze These Brownies?

Yes, you can. But it is best to freeze these brownies without the mint frosting. Be sure to allow them to cool completely, then place them into an air-tight container and freeze them for up to 1 month.

When ready to serve, remove from freezer, add the mint frosting on top, and allow to thaw on your counter for at least 1 hour before serving.

More Zucchini and other Healthy Treats? … try these:

• Lemon Zucchini Poppy Seed Muffins
• Carrot Cake Cupcakes (dairy-free!)
• Death by Chocolate Zucchini Muffins
• Cinnamon Sweet Potato Muffins
• No-Bake Carrot Cake Bites
• Triple Chocolate Zucchini Bread – the Chocolate Lover’s Bread!

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!!

WATCH Our VIDEO: How to Make Mint Chocolate Chip Zucchini Brownies? (1 minute!)

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Yield: 16 servings

Mint Chocolate Chip Zucchini Brownies

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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! Vegan, vegetarian, and dairy-free!

Prep Time 20 minutes

Cook Time 25 minutes

Total Time 45 minutes

Ingredients

For the Chocolate Chip Zucchini Brownies:

• 1/2 cup (109 grams) olive oil
• 1 + 1/2 cups (300 grams) granulated or coconut sugar
• 2 tsp. vanilla extract
• 1/2 cup (50 grams) unsweetened cocoa powder
• 1 + 1/2 tsp. baking soda
• 1 tsp. salt
• 1/2 tsp. ground cinnamon
• 2 cups (240 grams) of all-purpose flour (or GF)
• 2 cups (350 grams) packed zucchini - minced (about 2 small zucchini)
• 1/2 cup (80 grams) mini semi-sweet chocolate chips

For the Mint Frosting:

• 1/2 cup (113 grams) vegan butter, (1 stick = 8 Tbsp) - softened
• 3 cups (345 grams) of organic powdered sugar
• 2 to 4 Tbsp. dairy-free milk
• 1/2 tsp. peppermint extract
• 2 to 4 drops of green food coloring
• 2 Tbsp. mini semi-sweet chocolate chips

Instructions

1. Preheat OVEN to Bake at 350 degrees F (180 C). Rearrange your oven racks so that one is in the center of the oven.
2. Spray with cooking spray on the bottom and sides of a 9 x 13-inch baking pan, and dust with flour evenly. Set the pan aside.
3. 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.
4. In a large mixing bowl, use 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.
5. Add in the flour and keep blending, until the mixture darkens in color as it absorbs the flour and blends completely.
6. Next, add the zucchini and blend. The mixture will continue to seem very dry and very lumpy. Blend until well incorporated. Set it aside for a few minutes and let the zucchini do its magic!
7. 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.
8. 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.
9. Bake for 24 to 26 minutes, or when lightly touched in the center and brownies spring back, or when an inserted toothpick in the center comes out clean. Remove from the oven and allow cooling completely on your counter or a wire rack before frosting and cutting.

Make the Mint Frosting:

1. In a deep bowl, beat vegan butter to a creamy light mixture. Add the peppermint extract and beat until combined.
2. Add the powdered sugar and continue to blend until well combined and fluffy, scraping down the sides as needed.
3. Slowly add the dairy-free milk, and blend at 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.
4. 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 a more minty flavor, but add in only 1/8 of a teaspoon at a time.
5. Finally, fold in the mini chocolate chips and reserve about 1/2 tablespoon to sprinkle on top.
6. 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.
7. Quick Note: You can make the frosting in advance and store the frosting in the refrigerator for up to 3 days, or freeze it for up to 1 week.
8. Yields: 16 to 18 servings

Notes

See VIDEO or Photos in post.

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!

Nutrition Information:

Yield:

18 servings

Serving Size:

1 serving
Amount Per Serving: Calories: 299Total Fat: 11.7gSaturated Fat: 4.6gCholesterol: 0mgSodium: 271mgCarbohydrates: 49.1gFiber: 1.3gSugar: 36gProtein: 2.1g

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Stay Healthy … and Happy Baking!   🙂 

Thanks for stopping by!  

 xo anna and liz

The recipe is adapted from Allrecipes.

Welcome! From Anna and Liz

We believe the kitchen is the center and the heart of the home. It is where we cook, eat, and unwind with family and friends, creating memorable traditions! Read more…

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