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Deliciously fudgy zucchini brownies on a wooden table
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Zucchini Brownies

Creamy, moist, and unexpectedly chocolatey, these Zucchini Brownies are the kind of comfort dessert that keeps everyone coming back for seconds.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Dessert
Cuisine: American
Keyword: Easy, Vegetable
Servings: 12 servings
Calories: 200kcal

Equipment

  • Mixing Bowl
  • Baking Pan
  • Whisk
  • Spatula

Ingredients

Dry Ingredients

  • 2 cups All-purpose flour Sifted if preferred
  • 1/2 cup Unsweetened cocoa powder Unsifted is fine but ensure no lumps
  • 1 1/2 teaspoons Baking soda
  • 1 teaspoon Salt

Wet Ingredients

  • 1/2 cup Vegetable oil Room temperature
  • 1 1/2 cups Granulated sugar
  • 2 teaspoons Vanilla extract
  • 2 cups Grated zucchini Squeezed lightly to remove excess water if very wet
  • 1/2 cup Chopped walnuts or chocolate chips Optional, chopped walnuts or semi-sweet chips

Frosting Ingredients

  • 1/4 cup Butter Softened or melted
  • 1/4 cup Unsweetened cocoa powder For frosting, sifted if clumpy
  • 2 cups Powdered sugar For frosting, sifted to avoid lumps
  • 1/4 cup Milk For frosting, adjust for consistency, room temperature
  • 1/2 teaspoon Vanilla extract For frosting

Instructions

  • Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan, or line it with parchment paper for easy removal.
  • In a medium bowl, whisk together the dry ingredients: flour, cocoa powder, baking soda, and salt until evenly combined. Set this dry mix aside.
  • In a large bowl, combine the wet ingredients: vegetable oil, granulated sugar, and vanilla extract. Mix until smooth and slightly glossy.
  • Stir in the grated zucchini to the wet mixture. If your zucchini is very watery, gently squeeze it in a clean towel to remove excess moisture first.
  • Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Avoid overmixing to keep the brownies tender.
  • If using, fold in the chopped walnuts or chocolate chips for added texture and flavor.
  • Spread the batter evenly into the 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 with a few moist crumbs but not raw batter.
  • While the brownies cool in the pan, prepare the frosting if desired. In a bowl, combine melted or softened butter and cocoa powder, mixing until smooth.
  • Gradually add powdered sugar and milk, beating until smooth. Stir in vanilla extract. Adjust milk or powdered sugar to reach spreadable consistency.
  • Once the brownies are completely cool, spread the frosting evenly on top. Cut into squares and serve.

Notes

Store cooled brownies in an airtight container at room temperature for up to 3 days. If frosted, refrigerate and consume within 4 to 5 days; bring to room temperature before serving for best texture.

Nutrition

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