A rich, moist, and delicious fudgy brownie that can be made vegan. Your kids will never know these are packed with zucchini!

I’ve been a dreamer as far back as I can remember. My Mom used to tell me, “If wishes were fishes, you’d have a bowl full!” It’s true. I have big dreams. I never knew what I wanted to be when I grew up. All I knew is what I didn’t want to be.

Over the years I’ve thought about going back to school to be a graphic designer, a website developer, a teacher, a social worker, and even an FBI profiler! But school is expensive and I learn better from my mistakes than a textbook. So instead of picking one passion to follow, I follow all of them! This blog allows me to be a graphic designer and web developer working for myself. I have the privilege of teaching my favorite kind of people by leading out in a children’s class at our church. I am also honored to be able to help our community by volunteering for our church’s Beds for Kids program. And I do my best FBI profiling as a parent! HA! 

Speaking of dreamy… these are a delicious combination of dense, moist, and fudgy! And you likely have all of the ingredients you need at home, except you may need to swing by the farmer’s market for a zucchini if you don’t have a garden.

Ingredients for Zucchini Brownies

• Flour
• Cocoa Powder
• Baking Soda
• Salt
• Vegetable Oil
• Sugar
• Vanilla Extract
• Zucchini
• Butter
• Powdered Sugar
• Milk

Ingredients for Zucchini Brownie Batter

• Flour
• Cocoa Powder
• Baking Soda
• Salt
• Vegetable Oil
• Sugar
• Vanilla Extract
• Zucchini

Ingredients for Homemade Chocolate Frosting

• Cocoa Powder
• Butter
• Milk
• Vanilla Extract

How to Make Zucchini Brownies

• Preheat oven to 350 degrees. Spray 9 x 13 glass pan and set aside. 
• Shred zucchini until you have 2 cups. Set aside. 
• Whisk together 2 cups flour, 1/2 cup cocoa powder, 1 1/2 tsp baking soda, and 1 tsp salt. Set aside. 
• In a separate bowl, mix together 1/2 cup vegetable oil, 1 1/2 cups sugar, and 2 tsp vanilla until well combined. Add in dry ingredients. Fold in 2 cups of shredded zucchini. 
• Bake for 25 minutes. The brownies should spring back when gently touched. 

How to Make Homemade Chocolate Frosting for Zucchini Brownies

• To make the frosting, mix 3 tbsp cocoa powder, 1/4 cup melted butter, and 2 cups powdered sugar. Mix in 1/4 cup milk and 1 tbsp vanilla extract. Mix together well until the lumps are gone. The frosting will thicken as you mix. 
• The frosting will harden slightly on the top of the brownies, but stays moist and gooey underneath. 

Tips for Making & Storing Zucchini Brownies

• Save yourself time by shredding the zucchini with the peelings on! It doesn’t change the taste or texture. 
• To make vegan, swap out the butter for vegan butter and use almond milk instead of regular milk. 
• The batter should be thick. The thick gooey batter means fudgy brownies! 
• If you are feeling adventurous, mix in a handful of walnuts! 
• If the brownies need additional baking time, only add one minute at a time. The longer the batter bakes the more cake-like they become. 
• Once cooled the brownies should be kept covered in the refrigerator for up to 5 days. 

The only way I will eat zucchini is if it’s hidden. So hiding it in these brownies isn’t just for the kids! These are sooooo good you’ll want to start adding zucchini to everything you make!

For More Zucchini Recipes, Check Out:

• Chocolate Zucchini Donut Muffins

For More Seasonal Recipes, Check Out:

• Rhubarb Dream Bars
• Easy Blueberry Oatmeal Crumble Bars
• Easy Healthy Strawberry Smoothie
• Raspberry Streusel Shortbread Bars

Continue to Content

Easy Zucchini Brownies

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Easy Zucchini Brownies, a rich, moist, and delicious fudgy brownie that can be made vegan. Your kids will never know these are packed with zucchini!

Prep Time 20 minutes

Cook Time 25 minutes

Total Time 45 minutes

Ingredients

Brownies

• 2 cups Flour
• 1/2 cup Cocoa Powder
• 1 1/2 tsp Baking Soda
• 1 tsp Salt
• 1/2 cup Vegetable Oil
• 1 1/2 cups Sugar
• 2 tsp Vanilla Extract
• 2 cups Shredded Zucchini

Frosting

• 3 tbsp Cocoa Powder
• 1/4 cup Butter, Melted
• 2 cups Powdered Sugar
• 1/4 cup Milk
• 1 tbsp Vanilla Extract

Instructions

1. Preheat oven to 350 degrees. Spray 9 x 13 glass pan and set aside.
2. Shred Zucchini until you have 2 cups. Set aside.
3. Whisk together flour, cocoa, baking soda, and salt. Set aside.
4. In a separate bowl, mix together oil, sugar, and vanilla until well combined. Add in dry ingredients and mix well. Fold in zucchini.
5. Bake for 25 minutes. The brownies should spring back when gently touched.
6. To make the frosting, mix cocoa, butter, and powdered sugar. Mix in milk and vanilla. Spread over slightly warm brownies. The frosting will harden slightly on the top, but stays moist and gooey underneath.

Notes

Adapted from Crazy for Crust

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 390Total Fat: 14gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 11mgSodium: 229mgCarbohydrates: 63gFiber: 2gSugar: 44gProtein: 4g