These chocolate zucchini brownies are moist and fudgy thanks to the hidden shredded vegetable. Add the chocolate frosting to make them extra decadent.
It’s that time of year again! Garden fresh zucchini is abundantly available! Once they’re ready to harvest, there’s always heaps of them! Even when we didn't have a garden ourselves, every summer there is always someone (neighbors, my parents) gladly sharing their crop. This year we have a delicious and abundant zucchini harvest from our own land.
And they are amazing in baking. Zucchini are mild in flavor and full of moisture making for deliciously, soft and moist chocolate zucchini brownies here.
Ingredients and Substitutions
Ingredients for the Zucchini Brownies
- melted butter - or coconut/vegetable oil
- vanilla extract
- all-purpose flour
- unsweetened cocoa powder
- baking soda
- shredded zucchini - not drained or squeezed
- add-ins like chopped walnuts or pecans, or chocolate chips
- powdered sugar
- unsweetened cocoa powder
- butter - or coconut oil
- milk - or use cream for an extra rich frosting
- vanilla extract
See the recipe box below for detailed measurements
Follow this visual photo tutorial to see what the process should look like step by step.
Start by shredding the zucchini on the small side of a box grater or with shredding disc of food processor
In a large bowl whisk together the melted butter, sugar, and vanilla extract until combined
Sift the flour, cocoa powder, baking soda, and salt into another bowl
Add the dry mix and shredded zucchini to the wet mixture and stir together until well combined
Pour the batter into a greased 9x13-inch pan and bake for 25-30 minutes at 350°F
While the brownies are cooling stir together all the frosting ingredients until smooth
Spread the frosting on top of the cooled zucchini brownies in an even layer
Using just the tip of the spatula you can make a swirl pattern into the frosting. Let set (in the fridge) and then slice and serve
The zucchini brownies last about 3-4 days at room temperature. Or store them in an airtight container in the fridge for up to 1 week.
That is a great question. I actually like eating zucchini by itself and have no need to sneakily "hide" any vegetables. But if you have an abundant zucchini harvest, these brownies are a delicious way to use a good amount. They also nicely moisten the brownies and make them fudgy and chewy.
This recipe actually uses melted butter and only a small amount. If you need to really substitute the fat, an equal amount of applesauce can be used.
In this specific zucchini brownies recipe the key is not to over-bake them. You need to remove them from the oven when the top is just set, even though the batter may still seem a little jiggly overall. If you keep baking them at this point the brownies will be more dry and fluffy cake-like. Whereas slightly under-baked (not raw) brownies will be nice an fudgy and chewy, especially if you let them cool fully first at room temperature and then chill in the fridge before slicing.
Chocolate Zucchini Brownies Recipe
- ½ cup butter melted
- 1 ½ cups white sugar
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 2 cups shredded zucchini * not squeezed
- ½ cup chopped walnuts or pecans optional; or chocolate chips
- 2 cups powdered sugar
- 6 tablespoons unsweetened cocoa powder
- ¼ cup butter
- ¼ cup milk or cream for extra rich frosting
- ½ teaspoon vanilla extract
- Preheat oven to 350°F/180°C. Prepare a 9x13-inch (23x33 cm) baking pan by greasing the bottom and sides with butter or oil.
- In a large bowl mix together the melted butter, sugar, and vanilla. In a separate bowl sift together the dry ingredients: flour, cocoa, baking soda, and salt. This will get rid of all lumps in the cocoa.½ cup butter, 1 ½ cups white sugar, 2 teaspoons vanilla extract, 2 cups all-purpose flour, ½ cup unsweetened cocoa powder, 1 ½ teaspoons baking soda, 1 teaspoon salt
- Add flour blend and shredded zucchini and optional nuts/chocolate chips to the wet ingredients. Stir everything until evenly combined and no dry pockets of flour remain.2 cups shredded zucchini *, ½ cup chopped walnuts or pecans
- Spread the batter in to the prepared baking dish and bake the zucchini brownies for 25-30 minutes. The top should be set but still jiggly. If you bake it longer, it will be more like cake instead of brownies.
For the frosting
- Melt the butter in a small saucepan over medium heat. Then set aside to cool. In a medium bowl whisk together the powder sugar and cocoa powder until blended. Stir in the milk, vanilla, and melted butter until a smooth frosting consistency forms. Spread over the cooled brownies.2 cups powdered sugar, 6 tablespoons unsweetened cocoa powder, ¼ cup butter, ¼ cup milk, ½ teaspoon vanilla extract
- Cool completely before slicing and serving. The zucchini brownies last about 3-4 days at room temperature. Or store them in an airtight container in the fridge for up to 1 week.