The Best Zucchini Brownies Recipe

5 / 5 (3 reviews)

Got zucchini? Make these 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!

delicious homemade brownies

Good thing I love chocolate zucchini bread, lemon poppy seed zucchini bread and we have shared so many other great zucchini recipes. We were missing one though…zucchini brownies. Off I went to research recipes and then into the kitchen to start using up that zucchini.

you can make homemade zucchini brownies in 30 minutes

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! I hope you like them too!

put zucchini in your brownies!

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.

chocolate frosting glaze for brownies

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.

Note: 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. And I would never guess there is zucchini in the brownie just from tasting it!

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!

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The Best Zucchini Brownies Recipe

5 / 5 (3 reviews)
Prep Time: 10 mins | Cook Time: 20 mins
Yield: 9x9 pan | Serves: 16

Ingredients

  • Brownies

  • 1/3 cup vegetable oil
  • 1/2 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
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • Frosting

  • 3 tablespoons butter
  • 1 1/2 tablespoons unsweetened cocoa powder
  • 3 tablespoons semi-sweet chocolate chips
  • 1 1/2 tablespoons milk
  • 1/4 teaspoon vanilla
  • 1 cup powdered sugar

Instructions

  1. Preheat oven to 350 degrees. Line a 9x9 baking pan with foil and lightly spray with nonstick cooking spray.
  2. 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.
  3. 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.
  4. While the brownies bake, melt together the butter, cocoa, chocolate chips, and milk in a small or medium saucepan over medium low or low heat. Remove from heat and whisk in the vanilla and powdered sugar, until combined and smooth.
  5. 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.

Notes

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

Recipe Adapted From: Lauren's Latest

Comments & Reviews

  • Lorrie

    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!

    • Melanie

      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!

  • Andrea Kusch

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

    Thanks

  • Heather

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

  • Angie

    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!!!!

  • Linda

    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

  • Laura

    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!

  • Dawn Lockhart

    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

    • Melanie

      Yes, I think that will work just fine! Just let it thaw first and remove the excess moisture, like you said. 🙂

  • Sara

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

  • Veronica

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

  • Dawn

    Can you use oatflour instead of white flour?

  • Debby

    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?

    • Tiffany

      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?

      • Geri Shannon

        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.

        • Debby

          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.

          • Melanie

            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. 🙂

        • Melanie

          Thanks, Geri Shannon!

  • Ann in PA

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

  • Sue

    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?

  • Sue

    Oops, forgot the stars!

  • Michelle

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

  • Heather

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

    • Cathy

      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!!

    • Melanie

      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!

  • Cassidy

    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.

    • Melanie

      Yay! So glad they turned out wonderfully for you. Your comment is making me wish I had some right now! Thank you for your review!

  • Katie

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

    • Melanie

      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!

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