Best Chocolate Zucchini Brownies Recipe

4.9 / 5 ( 37 reviews ) 117 Comments Jump to Recipe

chocolate zucchini brownies recipe

How to Make Fudgy Chocolate Zucchini Brownies

I recently went out of town and came home to a ginormous zucchini in the garden. (Note to self: Don’t forget to check on the garden before you leave town.)

mel's zucchini 2015

It was heavy too – had to use some muscle to hold it with one hand. 😉 I scraped out the soft, seedy part and started shredding. ELEVEN cups of finely shredded zucchini, people!

homemade zucchini brownies

I Love Zucchini Recipes!

We have already shared so many great zucchini recipes on Fabulessly Frugal. Here are a couple of my favorites:

We were missing one though…chocolate zucchini brownies. Off I went to research recipes and then into the kitchen to start using up that zucchini.

zucchini brownies mix

How I Came Up With This Chocolate Zucchini Brownies Recipe

It all started with a lot of research and testing. I tried a few different recipes, but nothing was satisfying my desire for the perfect zucchini brownie.

To me, a brownie needs to be dense, chewy, and chocolatey. The inside should be moist, and I like the outside to have a slight crust. Quite the list of demands, huh.

Anyway, some of the recipes I tried ended up more like a cake, but we’ve already shared a great recipe for zucchini cake. Another recipe resulted in brownies that were too thin and oily for my taste, although still pretty tasty.

So I made a few tweaks, used up more of that zucchini, and now I can say that I have found my best zucchini brownies recipe! I hope you like them too!

Yummy zucchini brownies

How to Dry Your Zucchini

To squeeze the excess moisture from the shredded zucchini, I like to place it in the center of a clean dish towel, bring the corners of the towel together so it makes a little zucchini bag, then squeeze over the sink three or four times.

For this recipe, the zucchini doesn’t need to be all the way dry, but it shouldn’t be dripping wet either.

Zucchini brownies with frosting on top

Recommended Pan Size

I use a 9×9 baking pan, but you can try using an 8×8 if you want to. The brownies will be a bit thicker, so you may need to adjust the baking time. You might also want to use a bit less frosting, or maybe not. 😉 You can also try doubling the recipe for a 9×13 pan.

Best zucchini brownies recipe

Final Thoughts

If you’re looking for a zucchini brownie in which you can taste or see the zucchini, this is not the one for you. The zucchini blends in really well, so you can barely even see it.

As for the flavor, I would never guess there is zucchini in the brownie just from tasting it! For that reason, these healthy zucchini brownies would be perfect to give to kids.

oxo silicone whisk

OXO Silicone Whisk – I love using this whisk any time a nonstick surface is involved. Don’t want to scratch my pans!

Healthy zucchini brownies recipe

More Dessert Recipes You Might Like:

Would you like to see more of our recipes? Subscribe to our weekly recipe email.

Fudgy zucchini brownies recipe

chocolate zucchini brownies recipe

Best Chocolate Zucchini Brownies Recipe

I think this chocolate zucchini brownies recipe is my new favorite brownie recipe and maybe even my favorite zucchini recipe!
4.45 from 59 votes
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Serves: 16
Adjust Servings: 16

Equipment

  • 9x9 baking pan

Ingredients

Brownies

  • cup vegetable oil
  • ½ cup semi-sweet or dark chocolate chips
  • 2 tablespoons unsweetened cocoa powder
  • 1 cup granulated sugar
  • 1 egg
  • 1 egg yolk
  • 1 teaspoon vanilla
  • 1 cup grated zucchini excess moisture squeezed out
  • 1 cup all-purpose flour
  • ¼ teaspoon baking soda
  • ½ teaspoon salt

Frosting

  • 3 tablespoons butter
  • 1 ½ tablespoons unsweetened cocoa powder
  • 3 tablespoons semi-sweet chocolate chips
  • 1 ½ tablespoons milk
  • ¼ teaspoon vanilla
  • 1 cup powdered sugar

Instructions

  • Preheat oven to 350°F/175°C. Line a 9x9 baking pan with foil and lightly spray with nonstick cooking spray.
  • In a medium saucepan over medium low heat, combine oil, chocolate chips, and cocoa, whisking or stirring occasionally, until chips are melted and mixture is smooth. Remove from heat and whisk in the sugar. Then add the eggs and vanilla, and whisk until combined. Stir in the zucchini. Fold in the flour, baking soda, and salt, until batter is well-combined, but don't over mix.
  • Spread batter into prepared pan and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean or with only a few moist crumbs.
  • While the brownies bake, melt together the butter, cocoa, chocolate chips, and milk in a small or medium saucepan on low heat. Remove from heat and whisk in the vanilla and powdered sugar, until combined and smooth.
  • When the brownies come out of the oven, pour the frosting on and spread it evenly over the top. Cool for 5-10 minutes, then lift foil to remove brownies from pan, cut into pieces, and serve.

Recipe Notes

Double the recipe for a 9x13 pan and bake for 35-40 minutes.

Nutrition

Calories: 226kcal | Carbohydrates: 31g | Protein: 2g | Fat: 11g | Sodium: 116mg | Fiber: 1g | Sugar: 23g

Recipe Adapted From: Lauren's Latest

Ingredients: All-purpose flour, Baking Soda, Butter, Chocolate, Chocolate Chips, Cocoa Powder, Egg, Salt, Sugar, Vanilla Extract, Vegetable Oil, Zucchini
Meal Type: Desserts, Father's Day, Summer, Meatless
Categories: Brownies and Bars, Oven

Comments & Reviews

    Those look yummy Melanie! That was a ginormous zucchini! Glad you can use the zucchini.

    I usually don’t leave comments but this brownie though! They are wonderful with or without the frosting. This is now my new go-to for brownies. I doubled the recipe to make a 9×13 like suggested. I baked it somewhere around 40ish minutes. So moist & fudgy. And I agree, I need my brownies to be brownies not cake! Thanks a million!

      Thanks for your comment, Robin! And thanks for letting us know how it worked out for you to double it in a 9×13. So glad you tried it and liked it! Yay!

    If you double recipe for 13 x 9 pan do you know how much you would adjust baking time??

    Thanks

    Do you need to peel the zucchini? I usually just great them with the peel on.

    I just made your Zucchini Brownies and I had to leave a comment… Those are the most delicious brownies I have EVER had!! My 5 year old granddaughter ate 2 as soon as I could cut them!! I will always make them.. Thank you so much for sharing, a five ⭐️⭐️⭐️⭐️⭐️ recipe!!!!

    I just took the time to try your brownies recipe and they are excellent. I used freshly grated zucchini, but forgot to squeeze out the excess water in the zucchini as the recipe instructed. They still turned out great. I made one batch in a 9×9 pan and baked for 20 min as instructed Thank you

    These are the best brownies ever. I made them first as written, and the second time I doubled the recipe. Divine! Gave one to my dad and he said they were so sinful I should go to confession! Lol! He completely forgot there was any zucchini in them!

    I may have missed it in the comments, but can you use zucchini that’s been shredded and frozen. I know I have to let it drain and squeeze the water out first. Thanks

    Best Brownies Ever!! My husband says so too. So moist and flavorful!!
    thank you!

    Step 4 you mention butter but I only see oil listed.

    Can you use oatflour instead of white flour?

    Love the brownies but when I added the milk to the icing mixture it started chunking up and was a dry blob. I was reluctant to add the milk as I know when water gets into melted chocolate it will ruin it. How come this happened to no one else?

      I am loving the brownies but the icing isn’t smooth at all and chunks up the same. I’ve made it three times same result. What are we doing wrong?

        Your heat is probably too high. You have to melt chocolate slowly and at a low to medium heat or it will seize. Once it gets to that point it is hard to get it back to liquid form.

          Thank you so much for replying. I will try that next time. Would it matter if I used cream instead of milk? Also the nieces and nephews of mine were refusing to eat them but I said just try…they did and loved them. Even asked if I would leave them some for the next day. Glad I doubled the recipe.

            I think you can use milk or cream and it will turn out fine, although I haven’t tried it myself. The cream will probably just make it a little more rich and creamy. 🙂

          Thanks, Geri Shannon!

      Hi, I had same problem, had to add more milk to get spreadable icning. Something wrong with icning recipe, 4 sure, when spreadable very good. I used dark choc. cocoa.

        Hi, Denise. Most likely the problem is too high of heat causing the chocolate to seize. Glad it ended up working out for you once you made adjustments! 🙂

    5 stars
    Yum, yum. Just made these and they are fabulous!

    I’ve never left a comment about a recipe before, but I have to now. Just made them tonight to use up my some of my bounty of zucchini and have to say these are THE BEST BROWNIES EVER! A little work, but we’ll worth it. Was planning on taking them to work for my coworkers, but I’m having second thoughts. Good thing I have plenty more zucchini coming! Any idea how they would freeze? Thinking they would be a great Christmas gift. Never had good luck freezing zucchini for later use & don’twant my bounty to go to waste. Ideas?

    5 stars
    Oops, forgot the stars!

    These are absolutely delicious! Great way to sneak vegies to the kids!

    Do you think milk chocolate chips would be ok instead of the semi sweet?

      I am sure that it would be okay! It might seem a little sweeter though! Give it a try and let us know how it goes? Hey, i could even turn out to be better!!

      I haven’t made these with milk chocolate chips before. It would probably work, but it will obviously change the flavor a bit! Please come back and let us know how it goes if you try it! Thanks!

    5 stars
    I don’t usually leave reviews, but this is worthy of one! Seriously the best brownie I’ve ever eaten (and definitely made)! So moist and the frosting is amazing. I was nervous they they would be too runny when they first came out of the oven, but they firmed up pretty quickly and didn’t lose any moisture after cooling. I used an 8×8 pan and baked it for about 27 minutes.

    Has anyone tried freezing these? Would you freeze with/without icing? Tia!!
    Katie

      I haven’t tried freezing these brownies before, but I think it would probably work. I freeze chocolate cookies all the time with success! The risk is that it might dry them out a bit. I would try freezing them without the frosting. Please come back and let us know how it goes if you try it!

    5 stars
    These are absolutely delicious!

    5 stars
    Without a doubt the best brownies I’ve ever eaten. And the fact that there’s shredded squash hidden away is awesome. Even my grandson who hates veggies ate these. Thank so much for sharing. Will be making these again!!!

    5 stars
    I usually never write reviews but I just made these brownies. And man are they delicious! We are currently missionaries in Kenya and don’t get a lot of sweet brownie mixes but having this from scratch is such a treat! They were so easy to make and I’m excited to make them again!

      Hooray! So glad you like them. That is fun to think that these brownies are being enjoyed all the way in Kenya too. 😉 Thank you for your review, rheanna.

    This is an awesome recipe for brownies, so good.

    Can u freeze these and frost them later ?

      Hi, Lisha. I haven’t tried freezing these brownies before, but it might work (without the frosting). The risk is that freezing might dry them out a bit. Please come back and let us know how it goes if you try it!

    5 stars
    I have been searching for a zucchini brownie recipe for years that tasted like a brownie and not cake. This is the one! I did double my batch and made a 13x9pan. I baked them for 35 minutes, but could of probably baked them less time. I think next time I will bake for 30 minutes, check them and add more time if needed. Everyone in the house loves them!

    5 stars
    OOOOOMMMMMGGGGGG! These brownies were melt in your mouth unbelievably delicious. Thank you!

    5 stars
    These are so yummy. Perfect moisture and very brownie like. I was getting tired of just making zucchini bread and muffins. Followed the recipe for the brownie. Did not use the frosting. Perfect without it. Baked for 20 minutes. Made it last week. Now making double recipe in 13 x 9 pan and freezing them

      Awesome, Patty! I bet your bread and muffins are delicious too, but it is definitely fun to mix it up. Please let me know how it goes with freezing them! Thank you.

      5 stars
      It was delicious but mine turn out more like cake what did I do wrong

        Hi, Crystal. Glad they still tasted good for you! I’m not sure what might have happened to make your brownies turn out more cakey. For the second egg, did you add only the yolk? Are there any parts of the recipe that you maybe didn’t follow exactly?

    5 stars
    These are the best brownies I have ever had. I will never use a box mix again.I made 2 batches and practically ate them all I told my son to stop and get some but by the time he got here there was only 1 left 😮 yes they are that good.
    On my 2nd batch I used sweetened leftover coffee instead of milk for icing and it was very good.Thank you for this recipe

    EVERYONE LOVED THESE! I did double recipe and it was more like sheet cake (like that was a bad thing) so I think next time I’ll try a jelly roll pan and see how that plays out. But overall a true winner in my book. Thank-You so much for sharing!

    What’s the best way to store them? Fridge or countertop?

      5 stars
      Definitely store these in the refrigerator. They are so moist that they would mold quickly on the counter, especially in warm weather. They are amazing!

      I think it probably depends mostly on how long you plan to store them. They don’t last long around here, so they usually don’t make it to the fridge! I think they are fine to be out on the counter for a few days. I bet they taste deliciously chilled too though!

    Why is this the only post I keep getting?

    Yes the only message I keep getting is about the best zucchini brownie recipe. Nothing else.

      It sounds like you are subscribed to these comments somehow. There should be an unsubscribe link at the bottom of the email you get. More info can be found here: https://en.support.wordpress.com/following-comments/. Hope that helps!

        I think you’re right. I just didn’t want to lose your site. Finally found the recipes only newsletter and signed up. I couldn’t figure out why I wasn’t getting other recipes except for the brownies. Lol. You have some great recipes. The coupons, etc. wouldn’t be of interest as I’m from 🇨🇦 and they wouldn’t apply here. Looking forward to the newsletter and other new recipes and hints. Thank you so much!

    5 stars
    Loved these brownies so much- I don’t want to use a brownie mix ever again. I also loved how easy it was to mix up in one pot. I’m wondering, can these be made without zucchini? I don’t always have zucchini on hand (especially in the winter). Would you change anything about the recipe to make up for not putting zucchini in them?

      Thank you for your review and comment, Jenn! That is a good question…I know zucchini adds some moisture to recipes, but I don’t know how it would affect this recipe to leave the zucchini out. Definitely worth trying though! I think I would first try the recipe as is, but omitting the zucchini and see if the consistency of the batter seems similar enough to when you make it with the zucchini. If it seems thicker or too dry, then add a little liquid. Otherwise, I think it might work? Now you’ve got me all curious and I want to give it a try too!

    This recipe is outstanding!! The best homemade brownies I’ve ever made!

      Thank you, Erica! I’m glad you love these zucchini brownies too!

      Are the nutritional facts per piece of brownie or per recipe? I assume the entire recipe can’t be 210 calories but it says 1 recipe above serving so was confused.

      Thanks!

      Roma

        The way it calculates nutrition info can definitely be confusing! In this case, the nutrition facts are for 1/16 of a 9×9 pan. So when you cut the 9×9 pan into 16 pieces, 1 piece would be the serving size, 1 piece is about 210 calories. 🙂 I hope that helps!

    5 stars
    I made these today & it was a hit with my hubby & my mother in law. she said “these were the best brownies she’s ever had” 🙂 . thanks for the recipe. Has anyone tried making these with coconut flour or almond flour?

    5 stars
    I made these today & it was a hit with my hubby & my mother in law. she said “these were the best brownies she’s ever had” 🙂 . thanks for the recipe. Has anyone tried making these with coconut flour or almond flour?

      Awesome! I’m glad this brownie recipe worked out so well for you. I haven’t tried making them with an alternative flour, but I do know that some additional adaptations would need to be made as those flours absorb liquid a lot differently than all-purpose flour. Please let us know if you try it out and find success with that! Thank you for your comment and review, Melanie!

    About to make these as I am swimming in zucchini but wondering about the grate on these. You mention that your zucchini was finely grated. Is that finer than the general grate? I do have a box grater and can do a finer grate but love being able to just throw in my food processor and do a regular sized grate quickly. Thanks!

      I did use a finer grate, but I think it will work just as well with the regular size grate. Using the food processor sounds like an easy, awesome way to do it!

    5 stars
    Just made your delicious fudge brownies. I doubled and used a 9×13 pan. Mine turned out thick, more like a chewy cake, but wonderful! Think I might try a slightly larger baking sheet next time. Taking to a bake sale. Sure they will be a hit. Thanks for a new favorite zucchini recipe.

    5 stars
    These are hands down the best brownies I have ever eaten! I am not a huge brownie fan but I decided to give these a try and I almost ate the entire pan! Amazing!! 🙂

    5 stars
    These really are as fabulous as everyone says. I’ve made a double batch twice now, and served them in crowds that had some pretty picky eaters in them (not the least of which is my 7 year-old son!), and they have been scarfed down (And none tossed in the garbage! An unprecedented miracle in our church kids club!) both times. With rave reviews from the eaters. Sorting through all those “Best Zucchini” recipes on Pinterest REALLY paid off this time! Thank you so much! This will be a regular zucchini-season favorite here. 😊

      That is so awesome! Thank you for your comment and review, Becky! I’m so glad that this brownie recipe is becoming a favorite and a best zucchini recipe for you too, as it is for me. 🙂

    Hi! Do you think I can sub the sugar with coconut sugar just to make it healthier? Thanks!

    5 stars
    Absolutely love this brownie recipe! Very easy, tasty, moist and a great way to incorporate (or dare I say hide) a healthy bite of zucchini. I make only half the recipe for the icing. I find it is just enough to top off the chewy brownie. Everyone craves these when I bake them.

    Oh my gosh, oh my gosh! Finally a perfect brownie recipe! These are to die for! Thank you, thank you for sharing! My family is in brownie heaven this evening. Ahhhhhh!

    Do you know if you can make then using swerve confectioners sugar and swerve granulated sugar to cut down on the carbs?

    5 stars
    I made these the other day and after we tried them I turned around and made another batch to take to a friends for supper. They are hands down the best homemade brownies! Followed the recipe exactly except I used gluten free flour and they turned out perfect.

    I don’t have baking soda only baking powder. Can I use that instead of soda.

    3 stars
    I found these to be very dry. I used my brownie pan. And I can taste the zucchini in them too. They definitely need the icing. If I make again may use the entire 2nd egg instead of just the yolk.

    5 stars
    I don’t usually leave reviews, but this is worthy of one! My family thought these were the best brownies they’ve ever eaten! The kids didn’t even know there was zucchini in them, along with most of the adults. So moist and chocolaty and the frosting is amazing. I doubled the recipe and used an 13×9″ pan and baked it for about 40 min. it took awhile longer but it was a perfect size for a family get together.

    5 stars
    yummy and simple.overcooked a bit, but still edible. thanks for sharing.

Trackbacks

    Top Recipes of 2015 | Fabulessly Frugal

    […] the cut this year – Skillet Lemon Chicken, Cookies and Cream Popcorn, Breakfast Burritos, Zucchini Brownies, Wisconsin Cauliflower Soup, Sweet & Sour Chicken, Chocolate Chip Cookie Bars, and the list […]

Leave a Review/Reply

Want to see your picture by your comment? Get your custom avatar by registering for free at Gravatar.

Your email address will not be published. Required fields are marked *

Recipe Rating




Rate this recipe:
X