Name: Zucchini Brownies Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; ½ cup unsweetened cocoa powder; 1½ teaspoons baking soda; 1 teaspoon salt; ½ cup vegetable oil; 1½ cups granulated sugar; 2 teaspoons vanilla extract; 2 cups shredded zucchini; cocoa powder; unsalted butter; powdered sugar; milk; vanilla extract

Jump to Recipe

If you’re looking to slip a little extra green into your dessert routine while still indulging your sweet tooth, these Zucchini Brownies are the ultimate treat. The moist, fudgy texture is genuinely irresistible, and the added zucchini keeps everything tender without a trace of veggie flavor. In fact, you’d never guess there are vegetables besides chocolate in each decadent bite. This recipe balances wholesome ingredients with rich chocolatey goodness, making it a delightful way to enjoy brownies with a twist. Whether you’re baking for a crowd or just craving something special, Zucchini Brownies are bound to become a new favorite in your kitchen.

Ingredients You’ll Need

This recipe calls for straightforward pantry staples, plus a couple of fresh additions. Each ingredient plays a crucial role in nailing that perfectly moist, chocolatey chew you want from Zucchini Brownies. Let’s break it down so you can see just how simple but essential each one is:

All-Purpose Flour: Gives the brownies their tender yet sturdy crumb.
Unsweetened Cocoa Powder: Delivers that deep, rich chocolate flavor every great brownie needs.
Baking Soda: Ensures a little lift, keeping the brownies from being dense bricks.
Salt: Just a pinch is all it takes to enhance the chocolate and balance the sweetness.
Vegetable Oil: Keeps the brownies ultra-moist and contributes to their luscious texture.
Granulated Sugar: Sweetens the deal and helps create a delightfully chewy edge.
Vanilla Extract: Rounds out the chocolate and adds aromatic warmth.
Shredded Zucchini: The secret to extra moist brownies—trust me, you won’t even taste it!
Frosting Ingredients (cocoa powder, unsalted butter, powdered sugar, milk, vanilla extract): For a creamy, delicious chocolate finish that takes these brownies over the top.

How to Make Zucchini Brownies

Step 1: Prep the Pan and Preheat

Set yourself up for brownie bliss by preheating your oven to 350°F. Line a 9×13 baking pan with foil and hit it with a light coat of cooking spray. The foil makes lifting the brownies out a total breeze, and the spray ensures you won’t lose any of that precious chocolate edge to sticking.

Step 2: Whisk Together the Dry Ingredients

In a large bowl, whisk the all-purpose flour, unsweetened cocoa powder, baking soda, and salt until everything’s evenly combined. This step ensures there are no lumps, so each bite of your Zucchini Brownies will be perfectly uniform and chocolatey!

Step 3: Mix the Wet Ingredients

In a separate bowl, combine the vegetable oil, granulated sugar, and vanilla extract. Mix until smooth and glossy, making sure the sugar has started to dissolve for the ultimate melted-into-each-other texture.

Step 4: Combine and Add the Star Ingredient

Now comes the magic! Stir your dry ingredients into the wet mixture. The batter will look thick—don’t worry. Fold in the shredded zucchini. If the batter feels too dry, add a splash of water to loosen things up. The zucchini will release moisture as the brownies bake, leaving you with a supremely moist crumb.

Step 5: Bake to Perfection

Pour the batter into your prepared pan, smoothing the top for even baking. Pop it into the oven and bake for 25-30 minutes, or until the edges look set and a toothpick inserted in the center comes out mostly clean (a few fudgy crumbs are perfect!).

Step 6: Frost and Finish

Once your Zucchini Brownies are completely cool, it’s time for the final flourish: fudge frosting! Slather on your homemade chocolate frosting using cocoa powder, unsalted butter, powdered sugar, milk, and vanilla extract. Let it set for a few minutes, then slice and enjoy.

How to Serve Zucchini Brownies

Garnishes

Give your brownies a bakery-worthy finish with a sprinkle of flaky sea salt, a dusting of powdered sugar, or a handful of mini chocolate chips pressed gently into the frosting. Feel free to get creative—some folks even add a few edible flowers or thinly sliced strawberries for a fresh pop.

Side Dishes

For a complete dessert plate, serve your Zucchini Brownies with a scoop of vanilla ice cream or a dollop of whipped cream. They also pair beautifully with fresh berries or a glass of cold milk for that cozy, nostalgic vibe.

Creative Ways to Present

If you’re feeling fancy, cut your brownies into bite-sized squares and serve them as brownie bites at parties, or layer slices with ice cream and chocolate sauce for the ultimate brownie sundae. You can even skewer cubes of brownies with fresh fruit for a fun and unexpected dessert board!

Make Ahead and Storage

Storing Leftovers

Keep your Zucchini Brownies fresh by storing them in an airtight container at room temperature for up to three days. If your kitchen is particularly warm, you can move them to the fridge, but let them come to room temp before serving for the best texture.

Freezing

These brownies freeze beautifully! Place cooled, cut squares in a single layer on a baking sheet and freeze until solid, then transfer to a freezer-safe bag or container. When a craving strikes, just thaw and enjoy—no one will ever guess they weren’t freshly baked.

Reheating

If you like your brownies warm and gooey, just pop a piece in the microwave for about 10–15 seconds. This revives the fudginess and makes the chocolate frosting extra melty—absolute heaven!

FAQs

Can I taste the zucchini in Zucchini Brownies?

Not at all! The zucchini melts right into the batter, making the brownies extra moist without leaving any trace of veggie flavor. Even picky eaters won’t know it’s there.

Do I need to peel the zucchini first?

No need to peel! The skin is tender, and once shredded it basically disappears into the brownies—plus, it adds vitamins and a hint of color.

Can I make Zucchini Brownies gluten-free?

Absolutely! Substitute your favorite cup-for-cup gluten-free flour blend for the all-purpose flour. The result is just as delicious and fudgy as the classic version.

What kind of chocolate frosting is best?

A simple homemade chocolate frosting using cocoa powder and real butter is classic, but you can use your favorite store-bought version in a pinch. Just make sure it’s thick and creamy for spreading.

Why are my brownies dry?

If your brownies come out dry, they may have been over-baked, or the batter might have needed a splash or two of water. Always check for doneness a few minutes early, and remember that zucchini adds moisture—so use a generous two cups!

Final Thoughts

If you haven’t tried Zucchini Brownies yet, let this be your sign to whip up a batch! They’re delightfully moist, incredibly chocolatey, and guaranteed to win over even the most skeptical brownie lovers. Give them a try and prepare for rave reviews around your table.

Zucchini Brownies Recipe

★★★★★

5.1 from 7 reviews

Author: Olivia
Total Time: 50 minutes
Yield: 12 brownies 1x
Diet: Vegetarian

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Description

Indulge in these moist and decadent Zucchini Brownies that sneak in a serving of veggies without compromising on taste. These brownies are rich, fudgy, and topped with a luscious chocolate frosting, making them a perfect treat for any occasion.

Instructions

Preheat Oven: Preheat oven to 350°F and prepare a 9×13 baking pan with foil and cooking spray.
Mix Dry Ingredients: In a bowl, whisk together flour, cocoa powder, baking soda, and salt.
Combine Wet Ingredients: In another bowl, mix vegetable oil, sugar, and vanilla until well combined.
Fold in Zucchini: Add dry ingredients to the wet mixture and fold in shredded zucchini; adjust consistency with water if necessary.
Bake: Pour batter into the prepared pan and bake for 25-30 minutes or until set.
Cool and Frost: Cool before frosting with your favorite chocolate frosting.

Notes

You can add chopped nuts or chocolate chips to the batter for extra texture.
Make sure to squeeze excess moisture from the shredded zucchini before adding it to the batter.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American