Zucchini Brownies with 1 Minute Frosting!

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These easy zucchini brownies come out rich and chocolatey and stay moist for days (although they don’t last that long in my house).  They’re topped with a quick and easy homemade 1 minute frosting for a perfect dessert!

Zucchini Brownie on a white plate with fork in foreground and pan of them in the background with text

Every year I end up with tons of zucchini which is great for me because I really love it!  It’s perfect grilled on it’s own or breaded to make oven baked zucchini fries but I do think it’s especially good in baking. It just adds so much moisture and it seems that baked items with zucchini are even BETTER the next day!

These brownies are super moist and delicious… and you’d never know they have zucchini in them (nor will your kids)!  They are rich and chocolatey and just perfectly delicious!  Of course these Zucchini Brownies are great the day they’re made but they’re even better on the second day.

Baking sheet of Zucchini Brownies with a few removedOne thing you need to know about this recipe is that when you get the flour/sugar combined… just before you add the zucchini the consistency will seem quite dry.  Don’t worry, this is expected.  Stir in the zucchini and your batter will moisten and as the batter bakes the zucchini releases moisture keeping these brownies amazing. You’ll want to make sure you don’t squeeze or drain your zucchini, you want all of the moisture in there (and no peeling required either)!

Two stacked Zucchini Brownies with pan of them in the background

I top this with a 1 Minute Frosting recipe that I’ve been using for years!  It works perfectly on any cake or brownie recipe that is contained in a pan and requires just a few ingredients you likely already have on hand!

Items you’ll need for this recipe:

* Vanilla Extract * Zucchini * 9 x 13 pan *


Zucchini Brownie on a white plate with fork in foreground and pan of them in the background
4.66 from 47 votes
Review Recipe

Zucchini Brownies with 1 minute Frosting

Prep Time 15 minutes
Cook Time 23 minutes
Total Time 38 minutes
Servings 18 brownies
Author Holly Nilsson
These easy zucchini brownies come out rich and chocolatey and stay moist for days (although they don’t last that long in my house). They’re topped with a quick and easy homemade 1-minute frosting for a perfect dessert!


  • ½ cup vegetable oil
  • 1 ½ cups white sugar
  • 2 teaspoons vanilla extract
  • 1 egg
  • 2 cups all-purpose flour
  • ½ cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 2 ½ cups grated zucchini undrained (about one large)
1 Minute Frosting
  • cup milk
  • cup butter
  • 1 ½ cups white sugar
  • 1 cup chocolate chips

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  • Preheat oven to 350°F.
  • Grease and flour a 9×13 pan.
  • Combine oil, sugar, egg and vanilla. In a separate bowl, combine flour, cocoa powder and baking soda. Add the flour mixture to the sugar mixture and stir well. (It will appear quite dry). Gently stir in the zucchini and spread the mixture into your prepared pan.
  • Bake 25-30 minutes.
1 Minute Frosting
  • While cake is cooling, combine butter, milk and sugar in a small pan. Bring to a boil over medium heat. Allow to boil vigorously for 30 seconds. Remove from heat and stir in chocolate chips. Immediately pour over warm brownies. Let cool completely before cutting.

Nutrition Information

Calories: 327, Carbohydrates: 52g, Protein: 3g, Fat: 12g, Saturated Fat: 8g, Cholesterol: 19mg, Sodium: 166mg, Potassium: 106mg, Fiber: 1g, Sugar: 40g, Vitamin A: 185IU, Vitamin C: 3.1mg, Calcium: 27mg, Iron: 1.2mg

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword zucchini brownies
Course Dessert
Cuisine American


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And a couple of zucchini recipes from my friends you’re going to want to check out!

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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

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Recipe Rating


  1. The brownies are very easy to make and taste good. They have the texture and taste more like a cake than a brownie though.3 stars

  2. I made these later in the evening, so no samples yet. But they smelled great while baking. The frosting is delicious and fudgy.

    1. I used the coarse side of my grater, but I think I’d use the fine side next time. I think I’d get extra liquid out of the zucchini that would loosen the batter a bit more.
    2. I noticed there wasn’t any salt added, so I added a very small amount to the dry ingredients (1/8 or 1/4 tsp). I usually find salt in most recipes, especially baked goods, and especially with chocolate.
    3. I have a nearly full container of cinnamon, so I added a small bit of cinnamon. I guess that’s my attempt to be frugal with my pantry :-)4 stars

  3. I made this yesterday and it is delicious! It is definitely more cake like. I reduced the frosting recipe, used 1/3 of all the ingredients and had enough to cover the top!5 stars

  4. Now that the brownies have cooled and I have tasted it I will give my review. I think the texture of these brownies is more like cake than actual fudge type brownies. The recipe was very easy to make and the only thing I did different is that I added 1/2 tsp salt to the batter and cooked the frosting for one minute instead of 30 seconds. I actually like the recipe, but if you are looking for a gooey, fudgy brownie, than this one is not for you. The brownie is moist and has a good chocolate taste. I was a bit worried that the batter was very dry before adding the zucchini, But after adding the gently packed, not squeezed dry zucchini, it was perfect. I did cut the recipe in half and baked in a 9×9 inch cake pan. It took exactly 25 minutes to cook. I would make again.4 stars

  5. I am not a baker and I just made these Zucchini brownies and home made frosting and the taste was amazing! Thank you!

  6. I made this today and it was very good, but I would not consider these brownies! It was a cake! I think if you omitted the egg, it would become more of a brownie!4 stars

  7. These are amazing! My 15 year old daughter made them!
    Only question is, how should we store them? In the refrigerator?5 stars

    1. Because the zucchini adds so much moisture I keep them in fridge so they don’t mold. I like to take them out about 30 minutes before serving to warm them a little bit.

  8. Word to the wise – let the brownies cool IN THE PAN. I tried to take my brownies out to cool on a wire rack (did not make frosting this batch) and they started crumbling immediately. :(

  9. This recipe was fabulous! I am not a dessert freak, but my husband loves chocolate. I did swap light brown sugar for white because I was out and added cayenne to the frosting…so moist and would never know a huge zucchini was in it.

  10. I will not mix up this recipe as described in the instructions. Instead, I will add my oil, egg and vanilla to the zucchini, then the sugar and lastly the flour and chocolate mixture. I think that would be much easier and smoother.

  11. Amazing!! My husband is not a big zucchini fan and he is crazy about these. I brought some to my daughters work and they had no idea that they are made with zucchini until after they tried them. They thought they were super good. Passing this recipe around!5 stars

  12. I have made these brownies multiple times. Just have to say they are so moist and delicious. My family loves them. I have found if I boil the frosting a little longer than 30 seconds it comes out thicker, which I like. I also prefer Ghiradelli chips. They are so rich and taste sinful.5 stars

    1. Definitely cook the frosting for one minute. I use this exact frosting recipe for another recipe called “Chocolate Covered Cherries Cake” and the frosting cooks one minute. Make sure you spread immediately over the warm brownies as it sets up FAST and is hard to spread. I was concerned how dry the batter is, but once I stirred in the zucchini it was perfect.

  13. Its tasty but I really think you need to squeeze out a little moisture from the zucchini. Its almost too moist borderline mushy.. I even cooked it an extra 4 minutes..4 stars

    1. Thanks for the tip Nicole! If you try it with squeezing out the zucchini let us know how it turns out.

    2. I did not squeeze the moisture out, but gently packed the zucchini when I measured. My brownies took exactly 25 minutes to cook. Mine turned out perfect

  14. Seriously! Wow! I am always looking for good recipes and I know the difference between good and great ones. This is great!! Congrats on blowing my mind :)5 stars

  15. I was all excited that there were zucchini brownies hoping for a healthy option for chocolate cravings, until I saw the recipe. I’m sure the end product is wonderful. But if anyone has suggestions for making these more diet friendly (substituting Stevia for sugar; ?? for vegetable oil; ?? for butter; ?? for flour I’d love to hear it. Thanks much.

  16. My end result was something like a cross between a very moist/fudgy cake and brownie- DELICIOUS! Added chocolate chips and they are wonderful- great way to sneak some veggies in, even for the most picky eaters! My 2 and 3 year old loved them, as did my 80 year old grandparents. YUM! Very good dessert… or, if you live in this house, breakfast :)5 stars

    1. Yay! So happy to hear your entire family loved it Amanda! Nothing wrong with a little zucchini for breakfast ;)

  17. Doesn’t anybody else feel that this recipe needs salt? Using oil instead of salted butter leaves the entire batch without any salt and to me they taste flat. With 1t. of salt, I think it would be amazing.

    1. We love this recipe as is Diana, but you can definitely add salt! Let us know how it turns out if you do.

  18. Delicious, I used almond flour instead of flour and Splenda in place of sugar for a diabetic recipe. I also used dark chocolate chips. I can wait to make it again.5 stars

    1. Thanks for sharing your tips to make it diabetic friendly Dawn! I am so glad you enjoyed the brownies!

  19. I have a lot of zucchini round slices left over and want to make something like your brownies, but the recipe calls for grated zucchini. Can I just cut them up really fine, or put them in a blender?

    1. Eleanor, maybe try chopping them in your food processor for just a few seconds? I hope this helps.

  20. I would just like to say that I bake a lot and after making these they turned out perfect !!!

    Baking does not have to suggest healthy and nor does the recipe suggest eating the whole pan in a sitting. 

    This is where portion control comes into play. 

    I’m writing all this because one of the post written annoyed me. People are supposed to be polite and not ignorant when commenting on these recipes. 

    I think people need to remember that when you send a email it expresses tone so watch how things are said. 

    This recipe was wonderfully moist and I will definitely make it my go to. 

    Thanks for sharing  this wonderful experience. ❤️5 stars

  21. These look delicious, but, can you really NOT see any shredded zucchini in these brownies? I only ask because my precious little granddaughters insist that they despise zucchini in all and every form. They both have an uncanny ability to spot a shred of green from across the kitchen and down the hall … :) (I’m going to make them, anyway!)

    1. You’ll want to make sure you don’t squeeze or drain your zucchini, you want all of the moisture in there (and no peeling required either)!

  22. So I made these today and thought the batter was too dry, so I added another egg. I ended up with cake like brownies. Also, I didn’t have zucchini, so I used apples. Soooo, I my final product was a cake like brownie/apple with frosting to die for! Thanks for the recipe! It turned out delicious, even with a spin.

  23. My rule of thumb for a new recipe is to make exactly as directions say. Then if I want to try something different then I make changes. I need that baseline.

  24. I made this with complete success. Followed it exactly and it was the gooey-est, fudgiest, most decadent dessert. If you really looked closely you could see the bits of green but otherwise the zucchini was undetectable. Would highly recommend this ridiculously good recipe when you need to get rid of the jungle of zucc’s in your garden. Excellent recipe!5 stars

  25. Thank you so much for the great recipe. I followed the recipe exactly the first time I made them and they were delicious. I just made them again with a little peanut butter in the icing and it was great that way too.5 stars

  26. Amazing! These turned out so moist and delicious. I followed the directions exactly and the results couldn’t have been more perfect. The frosting was to die for. Thank you for sharing your rexipe. I will be making these again for sure.5 stars

  27. I used warmed coconut oil as a vegetable oil replacement (something I have done successfully with many other recipes), I found the batter was extremely dry. I had to use my hands to knead the dough, it’s like a dry pie dough. I continued with the recipe as is and pressed the dough into the dish. They baked just fine but I could taste the baking soda (even though I shifted the dry ingredients together before adding it to the wet mix). I found another recipe online that was almost exactly the same except that it called for 1 1/2 Tsp of Baking Soda and it didn’t have this “so-called” one minute frosting (more like 5 to be honest). The frosting is more like fudge, if it wasn’t for the fudge topping these would have been a complete waste. Just because you have mixed Zucchini with a total of 3 cups of sugar, almost a cup of fats and a cup of chocolate chips, doesn’t make this Healthy in anyway. Don’t fool yourself into thinking any brownie is Healthy. If you choice to proceed with this recipe, I suggest you cut the Fudge frosting recipe in half and cut down on the Baking Soda.1 star

    1. This recipe doesn’t make any claims to be “healthy”, it’s a dessert and it contains sugar and fat. Please keep in mind that making substitutions in recipes (especially baking) can alter both flavor and texture in a recipe. If you read over the comments, you’ll see that readers following the ingredients provided in the recipe seem to have good success with these brownies. I hope that helps.

  28. I made these today and can’t wait to try them!
    The batter threw me as it was so dry so I took my rings off and dug in with my hands and then it came together perfectly! 

  29. Oh my gosh these were incredible!  The brownie was moist and not too sweet. The frosting gave it the proper sweetness. These were amazing!5 stars

  30. Hello. Is it possible to substitute a different vegetable for the zucchini in these recipes? If so, what substitutes would work best?

  31. What a fabulous idea. Love the idea of incorporating zucchini into the recipe. I’ve been craving brownies and came across your recipe. Will be making these today…. can I use butter in place of oil? Thank you ☺️

      1. Oh my, I followed the recipe exactly as written. These are the BEST brownies ever. So chocolatey, and moist. You can’t tell that they have zucchini in them. Next time I make them I’ll use butter in place of the oil just to see if it make a difference in taste. This will definitely by my go to recipe. Doing my happy dance 5 stars

  32. Husband is diabetic and wants me to use stevia or Splenda in place of the white sugar. Will this work for these brownies and what would be the conversion of either for the white sugar?

    1. I haven’t tried it with Splenda or stevia so I can’t say if it would work. If you do try it the package likely has a conversion chart for baking.

  33. This is a great recipe. I am making it for the second time for a family dinner. Thanks for adding that the batter would be dry as I would have probably added liquid and it wouldn’t have turned out. The frosting was so good!

  34. These sound delicious. I have always enjoyed zucinhini bread. I can’t wait to try the brownies and some of your other recipes.

  35. If I’ve shredded and frozen my zucchini before hand and I want to use it for this recipe there is a lot of water in the bag. Should I still add this water to the recipe or should I drain it out first?

      1. Hi Paulette, we generally do not drain the zucchini before adding to the mixture. If you feel it is an excessive amount of liquid you could drain some off if you prefer. Let us know how it turns out!

    1. We leave them covered on the counter for about 2 days. If it’s going to be longer I would suggest storing them in the fridge as the zucchini makes them very moist.

  36. Very late to the zucchini brownies train, atleast I am about to try bc I reallly want zucchini brownies!!; So would 1\4 cup of butter work bc i dont use vegetable oil !?

  37. Followed the recipe, but added in some chocolate chips to the batter. Turned out excellent! I took some into work, and everyone loves them!! Will most definitely make these again, and keep this recipe on hand. Thank you so much!! Out of curiosity, what would the calorie count be? I cut mine into maybe 1 1/2 inches by 1 1/2 inches.

    1. I’m so glad you (and your co-workers) loved them! :) I don’t provide calorie counts but you can easily plug in the link over at MyFitnessPal.com Just head to the food tab and click recipe. You can just add in the link and it will give you the info. Hope that helps!

  38. Hmm, not sure why these didn’t work for you. Did you drain your zucchini first? The moisture in the zucchini is needed to keep the recipe moist.

  39. I used frozen zucchini that I had in my freezer, and this definitely turned out to be a cake. Still delicious!!!

    1. That’s interesting, I’m glad it was still delicious! I wonder if it had to do with the water lost during freezing. Did you defrost your zucchini first (and did it lose a lot of water)?

  40. I have made these before and they are simply wonderful! I was going to try making them in muffin cups this time so that they are easier to transport (via mail-I mail care packages to my son at school)…has anyone tried that? Wonder how it will change the baking time?? Any suggestions?

  41. Zucchini brownies are a great idea in the summer too, when I have an abundance. YUM.

  42. Love this recipe. Have made chocolate zucchini bread before, the frosting looks decadent and QUICK! Woo hoo!!!

  43. Have you tried freezing these? I want to make them for the weekend but won’t have time or space to do it the day of. Was thinking I’d bake the brownies, cool, then freeze. Then the day I need them I’d thaw them and make the icing. I freeze a lot of baked goods to keep them moist and fresh but wanted to see if anyone tried freezing this recipe…

  44. These are great – thanks for the recipe! I added chocolate chips to the brownies and some cream cheese to the frosting. It was a big hit!

  45. These look delicious! Would you have any recommendations for substituting the egg? Can I make it without it? Thanks!

  46. I just made these and they are awesome. I ran a little short on the zucchini and I was afraid that it would not be moist, but that is NOT the case. Very moist and delicious. I used a peanut butter whipped topping on them instead of the 1 minute frosting and it was a great combination too. Thanks for sharing.

  47. Just made this and while it turned out “okay”, it was somewhat dry. I did peel my zucchini but didn’t drain or squeeze the water out. I also used self-rising flour instead of all-purpose, as that’s all I had in the cabinet. The flavor is good, just that the cake is dry. I also used chocolate can frosting instead of making my own. Will def try again, but would like suggestions as to how to keep it moister next time!

    1. Self rising flour does contain baking powder (and salt) which can definitely alter the texture of these making them more “cake” like and possibly drier.

      If you give it another try, there is no need to peel the zucchini and I would recommend regular flour. I’d love to hear how it works out for you!

  48. Is this made with powdered sugar? I made the frosting with white granulated sugar and it is a little gritty. Tastes good though.

    1. I used granulated sugar and mine seemed to work out well. I do love the idea of trying it with powdered sugar though… I’m going to give that a try!

    2. The granulated sugar should work fine as you heat everything to boiling, that should dissolve the sugar!

  49. These sound really good plus it’s a good way to get some veggies into my kid! Thanks for posting it

    1. Very yummy, however I would define it more as a chocolate cake than a brownie…. notnusre if I did something wrong?3 stars

  50. Can’t wait to try these. Just wondering tho instead of the sugar, could I use honey..something with less calories…. I don’t use agave or sugar substitutes so I thought I’d try honey. It works when I make cookies…. And instead of Vegetable Oil I was going to try Coconut Oil..any suggestions? Thanks…

    1. I have never tried it with honey so I can’t say for sure. If you do try it, please let us know how it works out.

      1. Honey can be substituted for sugar. Because it is sweeter than sugar use less about a quarter cup honey for a cup of sugar Also watch the baking time as it may be shorter. Honey easily burns. It should work out okay. It is worth a try

  51. I used Dark Cocoa instead of unsweetened Cocoa, the only thing is it had a minty taste to it. I have no idea as to why that happened. I do not bake often. They were really good and I didn’t mind the minty flavor. What would cause that? Is it the cocoa I used or something else that causes that.

    Great recipe! Will be making this again.

  52. So can I consider these healthy brownies since there is Zucchini in them? haha! These sound delicious. I’ve yet to make a bread or dessert with zucchini but I really want to try it. I will be pinning this!


    1. It’s totally health food! ;)

      Zucchini is awesome in baked goods it keeps them SO moist! I’d love to hear how they work out for you!

      1. These brownies were so flavorful and moist that everyone loved them including me. I’m a 75yr old grandpa and cook and bake for my daughter and 3 grandkids now. My wife passed away 4 years ago.