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Home » Recipe Index » Dessert: Brownies and Bars » Zucchini Brownies with Chocolate Frosting Recipe

Zucchini Brownies with Chocolate Frosting Recipe

July 22, 2009 by Kara Cook 25 Comments

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zucchini brownies with chocolate frosting

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!
 

zucchini brownies with nuts and chocolate frosting

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

Yield: 20 servings

Zucchini Brownies with Chocolate Frosting

Fudgy and delicious zucchini brownies with chocolate frosting. Serve them warm or cold for a delicious dessert!

Fudgy brownies made with shredded zucchini and topped with chocolate frosting.

Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes

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

  1. Whisk sugar, oil, vanilla, and zucchini in a mixing bowl till blended. Stir in remaining ingredients. Spread into a greased 9x13" pan.
  2. Bake at 350° for 30-35 minutes or till toothpick comes out clean. Frost with chocolate frosting while warm, or cool and frost.
  3. 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:

20

Serving Size:

1

Amount Per Serving: Calories: 277Total Fat: 13gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 6mgSodium: 258mgCarbohydrates: 39gFiber: 1gSugar: 27gProtein: 3g
© Kara
Cuisine: American / Category: Dessert: Brownies and Bars

(originally posted 7/22/2009, updated August 2016)

 

Filed Under: Dessert: Brownies and Bars, Recipe Index Tagged With: cocoa powder, powdered sugar, zucchini

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Reader Interactions

Comments

  1. Jessica

    July 30, 2020 at 4:20 pm

    My mind is blown! My husband is allergic to eggs, so cake and brownies are almost impossible to get to turn out. This recipe was fantastic and will definitely be a long time favorite. How does it get any rise to it, do you know? Is it the zucchini?

    Reply
    • Kara Cook

      August 13, 2020 at 9:48 am

      The baking soda helps it rise, but the steam from the zucchini probably does play a part as well. So glad you found something that your husband can enjoy! 🙂

      Reply
  2. Rita

    July 20, 2019 at 2:05 pm

    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 🙂

    Reply
    • Kara Cook

      August 13, 2020 at 9:50 am

      So glad you enjoyed them! I haven’t made them yet this year, but I have been craving them. They are so good! 🙂

      Reply
  3. Julie

    October 3, 2018 at 8:19 pm

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

    Reply
  4. Kathy

    August 3, 2018 at 11:45 am

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

    Reply
  5. Lisa

    August 1, 2018 at 9:19 am

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

    Reply
  6. Shannon

    November 28, 2017 at 5:01 pm

    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!

    Reply
  7. Nancy

    September 10, 2017 at 3:18 pm

    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!

    Reply
    • Kara Cook

      September 12, 2017 at 9:54 pm

      Glad to hear that they worked out with the eggs. That’s a great option for people who like cake-like brownies!

      Reply
  8. Jeannie

    September 6, 2017 at 2:41 pm

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

    Reply
    • Kara Cook

      September 12, 2017 at 9:59 pm

      So glad they were a hit Jeannie!! 🙂

      Reply
  9. Tina

    August 27, 2017 at 7:59 pm

    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!

    Reply
    • Kara Cook

      September 5, 2017 at 6:27 am

      Glad to hear that it also worked well with yellow squash, thanks for the tip. And I’m glad your family loved them!!

      Reply
  10. Kathy

    August 19, 2017 at 4:45 pm

    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!

    Reply
    • Kara Cook

      August 22, 2017 at 9:37 pm

      So glad to hear it Kathy! They are definitely one of my favorite ways to use up zucchini! 🙂

      Reply
  11. Shannon

    August 25, 2016 at 3:44 am

    Are there eggs in this recipe?

    Reply
    • Kara

      September 8, 2016 at 11:44 am

      No, there are no eggs in the recipe.

      Reply
  12. Emily

    September 11, 2013 at 6:11 am

    Do you drain off any of the water in the zucchini?

    Reply
    • Kara

      September 11, 2013 at 7:53 am

      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!

      Reply
  13. Anonymous

    August 25, 2013 at 10:21 am

    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!

    Reply
  14. Anonymous

    August 13, 2013 at 10:15 am

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

    Reply
    • Kara

      August 14, 2013 at 7:20 am

      Yep, that’s right. Baking soda.

      Reply
  15. Alicia

    August 7, 2013 at 1:53 pm

    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!

    Reply
    • Kara

      August 14, 2013 at 7:20 am

      I’ve never tried that. Sounds delish!

      Reply

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Hi. I’m Kara, and I love to create! I share recipes, DIY tutorials, craft projects, and thrifty home decor. I hope that I can inspire you to create something! Read More…

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