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
4.73 from 59 votes↑ Click stars to rate now!
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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

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.
4.73 from 59 votes↑ Click stars to rate now!
Or to leave a comment, click here!

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

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Zucchini Brownies with a title

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About the author

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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Comments

  1. These brownies are so delicious! Moist, chocolatey goodness. I did reduce the sugar in the brownies and frosting to 1 1/4 cup in each. Might go even a bit less next time. This recipe is a keeper!5 stars

  2. Delicious! I used half regular unsweetened cocoa and half dark choc unsweetened. So rich and yummy! My family couldn’t tell there was zucchini in it!5 stars

  3. The zucchini brownies are YUMMY. I have been bringing in zucchini from the garden daily so glad to find another recipe to use them.

  4. Because our oven broke down recently we have been using a small portable oven for our baking, This means we can only fit an 8×8 pan inside! So, we made this a cake and wow, was it a hit. Super chocolately flavor and moist.5 stars

    1. Hi Claudia, you can definitely adjust to your preferences. Let us know how it turns out! Also be sure to use unsweetened cocoa powder, that will help as well!

      1. I am going to adjust the sugar. Regardless, they were very good and I found them tastier at room temperature because the chocolate flavor became more intense. Yes, I used unsweetened chocolate cocoa powder.

  5. 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

  6. 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