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
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Zucchini Brownies with 1 minute Frosting!

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!
Prep Time 15 minutes
Cook Time 23 minutes
Total Time 38 minutes
Servings 18 brownies
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Ingredients  

  • 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

Instructions 

  • 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.
4.78 from 87 votes

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.

Course Dessert
Cuisine American

 

Here are some more recipes you’ll love

Lemon Zucchini Cupcakes

frosted Lemon Zucchini Cupcakes

Pumpkin Zucchini Bread with Cream Cheese Glaze

Zucchini Pumpkin Bread slices on board

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

Zucchini Brownies with a title

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Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
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Comments

  1. I just took out of the oven what I thought was going to be brownies. it was just liquid. recipe calls for three cups sugar. That is not correct. I looked at other recipes and they call for half that.

    I am really upset by all the ingredients I will throw out. I have been cooking a lot of years so its not that I can’t cook or follow directions. How many more have used the three cups of sugar.?

    1. This recipe calls for 1 ½ cups of sugar in the brownies, not 3 cups. As written, I’ve made this countless times and it does work well for most readers. Hope that helps.

  2. I have done this recipe for over 7 years I guess and still is our favorite. I can’t thank you enough for sharing this great recipe.5 stars

  3. brownies are really good and moist
    icing is too sweet I might just put cup of chocolate chips on warm brownies
    next time instead of making the frosting3 stars

  4. Main page says 3 c sugar and when clicking on recipe it says 1 1/2 c-ugh! I always make these and just assumed the recipe was correct when I googled it. Just an FYI to fix

    1. Hi Cindy, Thanks for letting us know! The recipe card lists 1 ½ cups of sugar (which is the correct amount). I hope that helps.