An easy to make rich, moist, and delicious fudgy brownie with zucchini hidden in every bite!

Fudgy Zucchini Brownies

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.

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 them all!

This blog allows me to be a graphic designer and web developer working for myself. It cures my creative cravings and I get to try new recipes and remake old ones like these Zucchini Brownies! And best of all my son gets to work alongside me in the kitchen, learning how to turn zucchini into muffins, cookies, boats, and cake!

I gave up on some of my unrealistic dreams over the years because I have everything I could ever hope for in a career with this blog! After all, I do my best FBI profiling as a parent! HA! 

Speaking of dreamy… these brownies 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!

What You’ll Need for the Brownie Batter:

• 2 cups Flour
• 1/2 cup Cocoa Powder
• 1 1/2 tsp Baking Soda
• 1/2 cup Canola Oil
• 1 1/2 cups Sugar
• 2 tsp Vanilla
• 2 cups Zucchini, Shredded

And the Frosting:

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

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.
• Let cool.
• To make the frosting, mix cocoa, melted butter, and powdered sugar. Mix in milk and vanilla. Spread over cooled brownies.

More Zucchini Recipes:

• Chocolate Zucchini Donut Muffins
• Stuffed Zucchini Boats
• Chocolate Zucchini Cookies
• Cinnamon Zucchini Cake
• Chocolate Zucchini Muffins
• Zucchini Cream Cheese Muffins

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Zucchini Brownies

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Zucchini Brownies, an easy to make rich, moist, and delicious fudgy brownie with zucchini hidden in every bite!

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
• 1/2 cup Canola Oil
• 1 1/2 cups Sugar
• 2 tsp Vanilla Extract
• 2 cups Zucchini, Shredded

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, and baking soda. 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. Let cool.
7. To make the frosting, mix cocoa, butter, and powdered sugar. Mix in milk and vanilla. Spread over cooled brownies.

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