These fudgy and chewy Zucchini Brownies are a simply decadent way to use up all that extra zucchini! The chocolate frosting makes them extra yummy!
We love using our extra zucchini in treats like these brownies. Butterscotch zucchini blondies and zucchini cookies with cream cheese frosting are a couple of our other favorites.
Well, it is finally upon us. Zucchini season! Our plants are starting to produce, and once zucchini plants start to produce, you have zucchini coming out your ears.
My boys all actually enjoy eating steamed zucchini with butter, salt & pepper, but it does get boring after awhile. So I am constantly trying new recipes with zucchini. So buckle up, I’ve got lots more zucchini recipes to share!
How to make zucchini brownies:
-You don’t even need a mixer for these brownies. Just whisk together the oil, sugar, vanilla, and zucchini, then stir in the dry ingredients.
-Pour the batter into a 9×13″ pan and bake at 350° for about 30 minutes.
-You can frost the brownies while they are warm, or wait for them to cool. So easy!
-Tip: If you really want to disguise the zucchini, peel it before you grate it. No one will even know it’s there!
Need to use up even more zucchini? Try these:
- Zucchini Cobbler (AKA Mock Apple Crisp)
- Coconut Chocolate Zucchini Cake
- Double Chocolate Zucchini Bread
- Chocolate Cream Cheese Zucchini Bread
TASTY HOMEMADE BROWNIES:
- Chewy Brownies
- Mint Brownies
- Macaroon Brownies
- Peanut Butter Brownies
- Marble Brownies
- Cheesecake Brownies
- S’more Brownies
Zucchini Brownies with Chocolate Frosting
Zucchini Brownies with Chocolate Frosting
Fudgy brownies made with shredded zucchini and topped with chocolate frosting.
Ingredients
Brownies:
- 1 1/2 cups sugar
- 3/4 cup oil
- 2 tsp vanilla
- 2 cups grated zucchini
- 2 cups flour
- 1/3 cup cocoa
- 1 1/2 tsp baking soda
- 1 tsp salt
- 1/2 cup chopped nuts (optional)
Chocolate Frosting:
- 3 Tbsp melted butter
- 2 Tbsp cocoa
- 2 cups powdered sugar
- 2-3 Tbsp buttermilk or milk
- dash of salt
- 1 tsp vanilla
Instructions
- Whisk sugar, oil, vanilla, and zucchini in a mixing bowl till blended. Stir in remaining ingredients. Spread into a greased 9x13" pan.
- Bake at 350° for 30-35 minutes or till toothpick comes out clean. Frost with chocolate frosting while warm, or cool and frost.
- Frosting: Stir together butter and cocoa till smooth. Beat in remaining ingredients, adding milk till it is the consistency you like.
Notes
-If you have zucchini haters, peel the zucchini before you add it. No one will even know it's there!
-Make sure you mix the sugar with the oil. I made the mistake of adding it with the dry ingredients. The dough was VERY thick. (They still tasted great though.)
-It's not a typo, this recipe has no eggs.
Nutrition Information:
Yield:
20Serving Size:
1Amount Per Serving: Calories: 277Total Fat: 13gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 6mgSodium: 258mgCarbohydrates: 39gFiber: 1gSugar: 27gProtein: 3g
(originally posted 7/22/2009, updated August 2016)
My 12 and 9 year old made these, since we have soo many zucchini’s from the garden this year and everyone that we have shared them with has loved them!! They’re delicious!! We are allergic to eggs, so this was a great recipe. Easy to make and perfectly moist. Thank you for sharing this recipe 🙂
Thanks a bunch for sharing this yummy recipe. We loved them!
OMG!!! Best zucchini recipe on Pinterest. Thank you so much for this. I have made it again and again!!!
Yay!! I’m GF and allergic to egg so this will be a great recipe to make today!! Can’t wait!!
I added an egg, and applesauce for half of the oil. Baked it in a 8×8 pan, and I used non-dairy butter and coconut milk in the frosting, so it was all dairy-free for my daughter. Absolutely delicious!
I’ve made these several times and they are so delicious. The first time I made them my granddaughter miss read the recipe and we put 2/3 c. cocoa in plus two eggs. They were SO good! So don’t be afraid of putting the eggs in. They were chocolatey (which I love) and a bit more cake like then they would have been had I not used the eggs. This will be my go to recipe for brownies. Thank you so much for sharing!
Glad to hear that they worked out with the eggs. That’s a great option for people who like cake-like brownies!
I brought them in to work and everyone loved them! Thanks for the recipe.
So glad they were a hit Jeannie!! 🙂
So yummy! The family started eating it before it cooled and before I got the frosting made. (They didn’t know I was coming back in to make frosting after it cooled) They were awesome without the frosting too! I used yellow squash, and doubled it to fit a jelly roll pan!
Glad to hear that it also worked well with yellow squash, thanks for the tip. And I’m glad your family loved them!!
These are the best zucchini brownies I have ever made. I used a yellow zucchini from our garden and they are light, moist and so delicious. I will make these again! Thanks!
So glad to hear it Kathy! They are definitely one of my favorite ways to use up zucchini! 🙂
Are there eggs in this recipe?
No, there are no eggs in the recipe.
Do you drain off any of the water in the zucchini?
Emily,
I don’t drain off the water in the zucchini unless I’m using frozen zucchini. Then I just pour off the excess water, but don’t squeeze it dry. Hope that helps!
I don’t see eggs listed in the ingredients….. Is that correct? I plan on trying a GF version. I have soooo many squash and zucchini. Thanks for the recipe!
It says soda…so I’m going to ask the dumb question…
is that baking soda? Thanks!
Yep, that’s right. Baking soda.
These are absolutely delicious! I ran out of cocoa so for the frosting I used a packet of hot chocolate mix and YUM. So good!
I’ve never tried that. Sounds delish!