Zucchini Brownies are moist and chocolaty with a simple frosting. They also happen to be dairy-free/vegan. You'll never know there's zucchini hidden in them!
Preheat oven to 350 degrees and line a 9×13 inch baking pan with parchment paper. Spray with non-stick spray and set aside.
In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
In a large bowl, mix together the oil, sugar, and vanilla until well combined.
Add the dry ingredients and stir.
Fold in the zucchini.
Add in 2 Tablespoons water and stir. If your mixture is still powdery, add more water, 1 Tablespoon at a time, until it comes together. The batter will be crumbly, but shouldn't be powdery.
Spread evenly into your prepared baking dish.
Bake 25-30 minutes until the brownies spring back when gently touched.
To make the frosting
Add melted coconut oil (or butter) and cocoa powder to a small bowl, stir and set aside.
In another small bowl, add the powdered sugar, water, and vanilla. Stir together.