Mint Zucchini Brownies

When it comes to dessert, brownies are always a winner. They’re rich, chocolatey, and satisfying in every bite. But what if you could make them even more exciting—and sneak in some veggies while you’re at it? Enter Mint Zucchini Brownies, a fresh, indulgent twist on the beloved classic. These brownies combine the natural moisture of zucchini with the bold flavors of cocoa and peppermint, creating a dessert that’s fudgy, refreshing, and surprisingly wholesome.

The addition of zucchini may raise eyebrows, but trust me—nobody will guess it’s in there. Instead, it makes the brownies extra soft while boosting their nutritional profile. Paired with a smooth peppermint frosting, flecked with mini chocolate chips and a hint of green, these brownies not only taste incredible but also look festive enough for holidays, parties, or anytime you want to impress.

Whether you’re serving them chilled for a refreshing summer treat or warm with a scoop of vegan vanilla ice cream in the winter, these Mint Zucchini Brownies are a versatile dessert that will quickly become a family favorite. Let’s dive into everything you need to know to make them perfect every time.

Why You’ll Love This Recipe

There are countless brownie recipes out there, but these Mint Zucchini Brownies stand out for several reasons:

1. Moist and Fudgy – Thanks to grated zucchini, these brownies are never dry. The zucchini blends seamlessly into the batter, ensuring each bite is soft and fudgy.
2. Minty Fresh Flavor – The peppermint frosting adds a refreshing contrast to the rich chocolate base, giving the brownies a flavor reminiscent of mint chocolate candy.
3. Dairy-Free & Flexible – This recipe uses plant-based butter and non-dairy milk, making it ideal for vegans or anyone who prefers dairy-free baking.
4. Nutrient Boost – While still indulgent, zucchini adds fiber, vitamins, and minerals. It’s a sneaky way to add vegetables into dessert without compromising flavor.
5. Perfect for Any Occasion – With their festive green frosting and chocolate chip topping, these brownies are great for holidays like Christmas or St. Patrick’s Day, but also easy enough for a casual weekend bake.

Prep & Cooking Time

• Prep Time: 20 minutes
• Cooking Time: 26 minutes
• Total Time: 46 minutes
• Servings: 12 brownies
• Calories: 350 kcal per serving

Ingredients

For the Brownies

• 1/2 cup (109 grams) olive oil
• 1 1/2 cups (300 grams) granulated sugar or coconut sugar
• 2 teaspoons vanilla essence
• 1/2 cup (50 grams) unsweetened cocoa powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 2 cups (240 grams) all-purpose flour (or gluten-free option)
• 2 cups (350 grams) finely grated zucchini (about 2 small zucchinis)
• 1/2 cup (80 grams) mini semi-sweet chocolate chips

For the Frosting

• 1/2 cup (113 grams) plant-based butter, softened
• 3 cups (345 grams) organic confectioner’s sugar
• 2 to 4 tablespoons non-dairy milk
• 1/2 teaspoon peppermint essence
• 2 to 4 drops green food coloring
• 2 tablespoons mini semi-sweet chocolate chips (plus extra for topping)

Step-by-Step

Instructions

Step 1: Prepare the Pan & Zucchini

Preheat your oven to 350°F (180°C) and position the rack in the center. Grease a 9×13-inch baking pan with cooking spray, then dust lightly with flour to prevent sticking. Wash the zucchini, lightly scrape the skins if needed, and chop them into chunks. Use a food processor or mini chopper to finely grate until you have 2 packed cups. Set aside.

Step 2: Make the Brownie Batter

In a large bowl, mix together olive oil, sugar, vanilla, cocoa powder, baking soda, salt, and cinnamon. The mixture will look slightly lumpy, but that’s normal. Add the flour and stir until everything is incorporated. Fold in the zucchini and let the batter sit for 5 minutes—it may look dry at first, but the zucchini will release moisture and transform it into a thick, fudgy batter. Stir again, then fold in chocolate chips.

Step 3: Bake the Brownies

Spread the batter evenly into your prepared pan. Bake for 24–26 minutes, checking at the 24-minute mark. The brownies are ready when a toothpick inserted comes out clean or the center springs back lightly when touched. Cool completely on a wire rack before frosting.

Step 4: Make the Frosting

Beat the plant-based butter until creamy and light. Add peppermint extract, then gradually mix in powdered sugar. Slowly add non-dairy milk to reach the desired consistency—thick, creamy, and spreadable. Stir in a few drops of green food coloring until you achieve the minty look. Taste and adjust peppermint extract as needed.

Step 5: Frost & Serve

Fold in chocolate chips, reserving some for topping. Spread the frosting evenly over cooled brownies, then sprinkle extra chips for a decorative touch. Chill for 15–30 minutes before slicing for neat squares.

How to Serve Mint Zucchini Brownies

These brownies are incredibly versatile when it comes to serving. For a refreshing treat, chill them in the refrigerator for at least 30 minutes before slicing. The cool frosting paired with the fudgy chocolate base makes them a delightful summer dessert.

If you’re entertaining guests, serve them on a platter with a light dusting of powdered sugar or a drizzle of melted chocolate for an elegant finish. Pairing them with fresh strawberries or raspberries also balances the richness and adds a pop of color.

For a cozy treat, serve warm brownies with a scoop of dairy-free vanilla ice cream or whipped coconut cream. The hot-and-cold contrast elevates them into a decadent dessert perfect for holidays or special occasions.

Tips & Variations

1. Zucchini Prep Matters – Don’t squeeze out the liquid from the zucchini! That natural moisture is what makes the brownies so fudgy. If using pre-frozen zucchini, just skip any excess liquid that separates when thawing.

2. Gluten-Free & Healthier Options – You can easily make these brownies gluten-free by swapping in a gluten-free flour blend. For a healthier twist, use coconut sugar instead of granulated, or reduce the sugar slightly without sacrificing taste.

3. Flavor Variations – Instead of peppermint, you can try orange extract for a chocolate-orange flavor, or almond extract for a nutty twist. You could also add crushed peppermint candies on top during the holidays for extra crunch and festivity.

Final Thoughts

These Mint Zucchini Brownies are proof that dessert can be indulgent and creative while still sneaking in some healthy ingredients. The zucchini provides moisture and softness without being detectable, making them perfect for families with picky eaters.

The peppermint frosting takes them to the next level, balancing the richness of the chocolate with a cool, refreshing layer that feels both festive and gourmet. Whether served at a summer BBQ, holiday party, or casual family dinner, they’re bound to be a hit.

Most importantly, this recipe is approachable and flexible. You don’t need fancy ingredients or equipment, and you can customize it based on dietary needs. Once you try them, these brownies will become a regular addition to your dessert rotation.

Frequently Asked Questions

Can I freeze Mint Zucchini Brownies?
Yes! These brownies freeze wonderfully. Once cooled and frosted, cut them into squares and place them in a single layer on a baking sheet to freeze. Once solid, transfer to an airtight container or freezer bag. They can be stored for up to 3 months. Thaw overnight in the fridge or at room temperature before serving. The texture remains moist and fudgy even after freezing.

Do the brownies taste like zucchini?
Not at all. The zucchini blends completely into the batter, adding moisture and softness without any noticeable flavor. Even picky eaters who “don’t like vegetables” will happily eat these brownies without realizing they’re there.

Can I make the frosting ahead of time?
Yes, the peppermint frosting can be prepared up to 3 days in advance. Store it in an airtight container in the refrigerator. Before spreading, let it sit at room temperature for 15–20 minutes and give it a quick stir to restore its creamy consistency.

Can I reduce the sugar in the recipe?
Yes, you can cut down the sugar by about 1/4 to 1/2 cup if you prefer less sweetness. Keep in mind that sugar affects texture as well as taste, so the brownies may be slightly less moist. Using coconut sugar is a great alternative that gives a subtle caramel-like flavor.

Are these brownies vegan?
Yes, this recipe is naturally vegan since it uses plant-based butter and non-dairy milk. Just be sure your chocolate chips are dairy-free, and you’ll have a 100% vegan dessert that everyone can enjoy.

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