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Delicious zucchini brownies topped with chocolate glaze on a white plate
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Zucchini Brownies

Delicious fudgy brownies with a secret ingredient: zucchini! Moist and rich, these brownies are a delightful treat for any chocolate lover.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Dessert
Cuisine: American
Keyword: Chocolate, Easy
Servings: 12 servings
Calories: 200kcal

Equipment

  • Mixing Bowl
  • Baking Pan
  • Whisk

Ingredients

Dry Ingredients

  • 2 cups All-purpose flour
  • 1/2 cup Unsweetened cocoa powder
  • 1 1/2 teaspoons Baking soda
  • 1 teaspoon Salt

Wet Ingredients

  • 1/2 cup Vegetable oil
  • 1 1/2 cups Granulated sugar
  • 2 teaspoons Vanilla extract
  • 2 cups Grated zucchini
  • 1/2 cup Chopped walnuts or chocolate chips (optional)

Frosting (optional)

  • 1/4 cup Butter (melted)
  • 1/4 cup Unsweetened cocoa powder
  • 2 cups Powdered sugar
  • 1/4 cup Milk
  • 1/2 teaspoon Vanilla extract

Instructions

  • Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan to prevent sticking.
  • In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
  • In a large mixing bowl, combine the vegetable oil, sugar, and vanilla extract. Stir in the grated zucchini until everything is thoroughly mixed.
  • Gradually add the dry ingredients into the zucchini mixture, stirring just until combined. The batter may seem thick—don’t worry! The zucchini will release moisture during baking.
  • If you like, fold in chopped walnuts or chocolate chips for extra texture and flavor.
  • Spread the batter evenly into your prepared baking pan, smoothing the top with a spatula.
  • Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
  • While the brownies cool in their pan, prepare the frosting if you want to make them extra decadent. In a medium bowl, whisk together the melted butter and cocoa powder. Gradually add powdered sugar and milk, mixing until the frosting reaches a smooth and creamy consistency. Stir in vanilla extract.
  • Once the brownies are completely cool, spread the frosting evenly over the top.
  • Cut into squares and serve. Enjoy!

Notes

For the fudgiest brownies, do not squeeze the moisture from the zucchini. Store leftovers in an airtight container for up to 3 days at room temperature or up to a week in the refrigerator.

Nutrition

Calories: 200kcal | Carbohydrates: 30g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Sodium: 150mg | Potassium: 100mg | Fiber: 1g | Sugar: 15g | Vitamin C: 2mg | Calcium: 20mg | Iron: 1mg