Zucchini Brownies with Chocolate Frosting

This post may contain affiliate links, which gives me a small percentage of the sale, at no cost to you. Thanks for your support!

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.

Fudgy Zucchini Brownies with chocolate frosing

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!

Zucchini Brownies with chocolate frosting. A must try zucchini recipe!

This zucchini brownie recipe is from my aunt Connie. She is the most amazing gardener I have ever known. So of course she has a great stash of recipes that feature fresh garden produce. I’ve made these brownies for years now, and they are always a hit.
My favorite way to serve zucchini brownies is warm, with the frosting all melted down into the nooks and crannies.
Recipe for zucchini brownies with chocolate frosting
But they are also good cooled and then frosted. Try them both ways and see which one you like best!

Have extra zucchini? Make these fudgy zucchini brownies. No eggs required.

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!

Zucchini Brownies with chocolate frosting. One of the best ways to use up zucchini!
Zucchini Brownies with Chocolate Frosting

Yield: 16-20 servings

Zucchini Brownies with Chocolate Frosting

Zucchini Brownies with Chocolate Frosting
Fudgy brownies made with shredded zucchini and topped with chocolate frosting.
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes


  • 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


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.


-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.


zucchini-brownies-recipe(original photo, photos updated 8/2016)


  1. Thanks a bunch for sharing this yummy recipe. We loved them!

  2. OMG!!! Best zucchini recipe on Pinterest. Thank you so much for this. I have made it again and again!!!

  3. Yay!! I’m GF and allergic to egg so this will be a great recipe to make today!! Can’t wait!!

  4. 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!

  5. 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!

  6. I brought them in to work and everyone loved them! Thanks for the recipe.

  7. 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!

  8. 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!

  9. Are there eggs in this recipe?

  10. 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!

  11. Anonymous says:

    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!

  12. Anonymous says:

    It says soda…so I’m going to ask the dumb question…
    is that baking soda? Thanks!

  13. 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!

Speak Your Mind