These zucchini brownies are soft, sweet, chocolatey brownies with a serving of vegetables inside. Topped with the best rich chocolate icing, they’re one of the best chocolate treats ever.
These zucchini brownies are the perfect way to hide more greens in your food. They’re definitely not a health food, but they are delicious, and have 2 full cups of grated zucchini in them, so you can totally count that as your veggies for the day 
The perfect way to use up some extra zucchini from your garden. And good enough it’s worth buying some zucchini from the store too.
These brownies are somewhere between chocolate cake, and brownies. They aren’t super fudgy, but they are moist, and soft. And the super soft chocolate icing on top definitely helps them to seem extra fudgy, and give them that fudgy flavor.
The brownies, especially thanks to the icing, are so soft and messy, they might need to be eaten with a plate and fork. The icing is similar to my texas sheet cake icing, so fudgy and delicious!
How to make Zucchini Brownies?
Preheat your oven and prepare a 9×13 baking pan by lining it with parchment paper.
Add the sugar, oil, and vanilla extract to a large bowl and whisk them together until they’re totally combined. Then add in the flour, cocoa powder, baking soda and salt. Mix them together till you have a nice crumbly, dry mixture.
Fold in the shredded zucchini and let the batter sit for about 5 minutes. Fold in the chocolate chips if you’re using them. The mixture should start to get more moist from the zucchini moisture, if it’s not wet let it sit for another 5 minutes or so.
Scoop the mixture into the prepared pan and press the batter all the way to the edges of the pan (It doesn’t spread a ton).
Bake the brownies until are set, and an inserted toothpick comes out clean, or with a few moist crumbs (but no runny batter). Let the brownies cool completely.
Add all the frosting ingredients to a medium bowl, and stir them together until they’re totally smooth. Pour the frosting evenly over the brownies and spread it evenly over the top of them. Let the frosting set for about 30 minutes, then slice up the brownies and enjoy!
Tips for making Zucchini Brownies:
- You don’t need to peel your zucchini. The peel will get soft in the brownies.
- You want to grate the zucchini finely. This will keep the zucchini from having less of a noticeable texture in the brownies.
- Don’t squeeze out the zucchini for this recipe. You want all the moisture the zucchini will give!
- You can add chocolate chips to the brownies if desired. You can also add white chocolate chips, peanut butter chips, etc.
- You could also add some walnuts for a nice crunchy chunky texture in these brownies.
- Sift the powdered sugar and cocoa powder for the icing to keep it extra smooth.
- Cut the brownies with a plastic knife after they have cooled. Plastic knifes help to keep the brownies from having lots of crumbs fall off, and keep the slices nicer looking.
![A close up of a chocolate zucchini brownie, with icing.]()
These zucchini brownies are ultra chocolatey, delicious soft, brownies – no one will even be able to know you added zucchini to them! Perfect to enjoy all summer long.
More zucchini recipes:
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Ingredients
For the Zucchini Brownies:
- 1 1/2 cups granulated sugar
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- 2 cups all purpose flour
- 1/2 cup cocoa powder
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 2 cups finely grated zucchini (don't squeeze to dry the zucchini)
- 1 cup chocolate chips (optional)
For the Chocolate Frosting:
- 2 cups powdered sugar
- 1/4 cup melted butter
- 1/4 cup milk
- 3 TBS cocoa powder
- 1 tsp vanilla extract
- 1 pinch salt
Instructions
For the Zucchini Brownies:
- Preheat the oven to 350 degrees Fahrenheit. Line a 9x13 pan with parchment paper.
- Add the sugar, oil, and vanilla extract to a large bowl, and stir them together well with a hand mixer, or stand mixer.
- Add the flour, cocoa powder, baking soda, and salt. Mix them together until the mixture is dry and crumbly.
- Add in the shredded zucchini, and fold it into the batter until it is combined evenly. (The batter will be very thick still) Let the batter sit for 5 to 10 minutes to help the zucchini release some moisture. (The batter with still be thick, but spreadable).
- Fold the chocolate chips into the batter.
- Spread the batter into the prepared pan, making sure to push it all the way to the edges, and corners.
- Bake the brownies for 25-30 minutes, or until the tops of the brownies spring back when touched lightly with a finger.
- Let the brownies cool for about 30 minutes.
For the Chocolate Frosting:
- Add the powdered sugar, butter, milk, cocoa powder, vanilla, and salt to a medium sized bowl. Whisk them together until smooth.
- Pour the frosting over the brownies, and spread it over the top evenly.
- Let the frosting set for at least 30 minutes.
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