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Zucchini Brownies

If you have more zucchini from your garden than you know what to do with, these Zucchini Brownies are a delicious way to use it up! They are easy to make with simple pantry ingredients, and the zucchini helps create wonderfully moist brownies without adding eggs.

I make these zucchini brownies every year when I have extra zucchini from my garden. I love finding ways to use fresh garden zucchini in recipes, especially desserts where you don’t really notice the zucchini.

These brownies have a soft, chocolatey texture that’s somewhere between a brownie and a soft chocolate cake. Add the chocolate frosting on top, and you have an easy homemade dessert that is perfect for using up that summer zucchini.

Why You’ll Love These Zucchini Brownies

Great way to use garden zucchini: This is one more recipe to add to your list when the zucchini plants are producing faster than you can use them.
No eggs needed: You don’t need eggs for this recipe. The zucchini provides the moisture the batter needs.
Simple ingredients: You probably already have most of the ingredients in your pantry.
Rich chocolate flavor: Unsweetened cocoa powder gives the brownies plenty of chocolate flavor.
Easy homemade frosting: The simple chocolate frosting takes these brownies to the next level.

Easy Zucchini Brownies Recipe

Ingredients

½ cup vegetable oil
1½ cups white sugar
2 tsp vanilla extract
2 cups all-purpose flour
½ cup unsweetened cocoa powder
1½ tsp baking soda
1 tsp salt
2 cups shredded zucchini

Frosting

6 Tbsp unsweetened cocoa powder
¼ cup butter, melted
2 cups powdered sugar
¼ cup milk
1 tsp vanilla extract

How to Make Zucchini Brownies

These zucchini brownies are very easy to make, but there is one important thing to know before you start: Don’t squeeze the moisture out of the zucchini. The liquid released from the zucchini is what provides the moisture needed for the brownie batter.

1. Prepare the Pan

Preheat your oven to 350°F. Grease and flour a 9×13-inch baking pan, or line with parchment paper, or use a Silpat mat and set it aside.

2. Mix the Wet Ingredients

In a large mixing bowl, combine the vegetable oil, white sugar, and vanilla extract. Stir until everything is well blended.

3. Add the Dry Ingredients

In a separate bowl, combine the all-purpose flour, unsweetened cocoa powder, baking soda, and salt.

Add the dry ingredients to the sugar and oil mixture and stir until combined.

4. Add the Zucchini

Fold the 2 cups of shredded zucchini into the batter.

At this point, don’t be surprised if the mixture seems very dry. It may not look like a typical brownie batter at first.

Let the mixture sit for a few minutes. The zucchini will begin releasing its moisture, which will make the batter easier to stir. Give it another good stir once the zucchini has released some of its liquid.

Don’t add extra water or milk to the brownie batter. The zucchini provides the moisture this recipe needs.

Once the batter comes together, spread it evenly into the prepared baking pan.

5. Bake the Brownies

Place the pan in the preheated oven and bake for 25 to 30 minutes.

The brownies are done when the edges just start to pull away from the sides and they spring back when gently touched. Be careful not to overbake them, since you want the finished brownies to have a soft texture.

Let the brownies cool before adding the frosting.

6. Make the Chocolate Frosting

While the brownies are cooling, prepare the frosting.

Melt the butter and add the unsweetened cocoa powder; mix together with a fork, making sure there are no lumps, then set the mixture aside to cool slightly.

In another bowl, combine the powdered sugar, milk, and vanilla extract. Stir into the cocoa and butter mixture until the frosting is smooth and well combined.

7. Frost and Cut

Spread the chocolate frosting evenly over the cooled brownies.

Cut the brownies into squares and serve.

I especially like these brownies with the chocolate frosting, but the brownies are still delicious on their own if you prefer to skip the frosting.

Tips for Making Zucchini Brownies

Don’t squeeze the zucchini. This is probably the most important tip for this recipe. The zucchini provides the moisture for the brownies, so you want to keep all of that liquid.

Don’t worry if the batter looks dry. The mixture can look much too dry before the zucchini has had a chance to release its moisture. Let it sit for a few minutes after adding the zucchini, then stir again.

Don’t add eggs. These brownies are designed to be made without eggs. Adding eggs can change the texture and make the brownies more cake-like.

Use freshly shredded zucchini when possible. Fresh zucchini tends to have plenty of moisture, which is exactly what this recipe needs.

Let the brownies cool before frosting. If the brownies are still warm, the frosting can become too thin and difficult to spread.

For easier cleanup, line your baking pan with parchment paper after greasing it. Leave a little overhang on the sides so you can lift the cooled brownies from the pan before cutting.

Zucchini Brownie Variations

These zucchini brownies are delicious as written, but you can easily change them up with different mix-ins, swirls, or frosting. Here are a few ideas to try:

Add Walnuts or Pecans

For a little crunch, fold ½ to ¾ cup of chopped walnuts or pecans into the brownie batter along with the zucchini. You can use either one or a combination of both.

Add Pretzel Pieces

For a sweet and salty brownie, add ½ cup of broken pretzel pieces to the batter. You can also sprinkle a few extra pieces over the top before baking. The salty pretzels are a great contrast to the rich chocolate brownies.

Add Chocolate Chips

Gently mix in 1/2 cup to 1 cup of semi-sweet, milk, dark chocolate, or white chips right before pouring the batter into your baking pan.

Caramel Swirl

For caramel zucchini brownies, drizzle ¼ to ½ cup of caramel sauce over the brownie batter after spreading it into the pan. Use a knife to gently swirl the caramel through the batter before baking.

You can also drizzle additional caramel over the cooled brownies before serving.

Cream Cheese Swirl

Turn these into cream cheese swirl zucchini brownies by adding a layer of sweetened cream cheese over the brownie batter. Drop spoonfuls of the cream cheese mixture over the top, then gently swirl it through the batter with a knife before baking.

The tangy cream cheese pairs especially well with the rich chocolate brownies.

Try a Different Frosting

You don’t have to use the chocolate frosting included with the recipe. Try topping the cooled brownies with a different frosting for an entirely different flavor.

Some good options include:

Cream cheese frosting for a rich, tangy topping
Vanilla frosting for a simple contrast to the chocolate brownies
Peanut butter frosting for a chocolate and peanut butter combination
Caramel frosting for extra caramel flavor
Chocolate ganache for an especially rich chocolate topping
White chocolate frosting for a sweeter, creamy topping

You could even combine some of these ideas. Try adding chopped pecans to the batter, swirling in caramel, and finishing the cooled brownies with cream cheese frosting for a decadent zucchini dessert.

Can You Taste the Zucchini?

Not really! The zucchini has a mild flavor and blends into the chocolate brownie batter. Once baked and covered with chocolate frosting, you won’t be sitting there thinking you’re eating vegetables.

That’s one of the reasons these brownies are such a good way to use extra garden zucchini.

Do You Need to Peel Zucchini for Brownies?

No, you don’t need to peel the zucchini before shredding it. The peel is tender and blends into the batter as the brownies bake.

If you’re using a very large, mature zucchini with tough skin, you can peel it if you prefer.

Can You Use Frozen Zucchini?

Yes, but frozen zucchini needs to be handled carefully. If you freeze shredded zucchini, thaw it before using it and drain off some of the liquid; do not discard all of the liquid. The moisture is important to this recipe.

Because frozen zucchini can vary in how much liquid it releases, the consistency of the batter may be slightly different from brownies made with fresh zucchini.

How Should You Store Zucchini Brownies?

Store the brownies in an airtight container at room temperature for a couple of days, or refrigerate them for longer storage.

If refrigerated, allow them to sit at room temperature for a little while before serving for the best texture.

Can You Freeze Zucchini Brownies?

Yes. These brownies can be frozen for longer storage. For best results, freeze them in an airtight freezer-safe container with parchment paper between layers.

You can freeze the brownies before or after frosting them. Thaw them in the refrigerator or at room temperature before serving.

More Ways to Use Garden Zucchini

If you have an abundance of zucchini from your garden, don’t stop with brownies! You can use zucchini in everything from breads and cakes to casseroles and savory side dishes.

These zucchini brownies are especially nice to make during the summer when zucchini is plentiful, and you want an easy dessert that doesn’t require a trip to the grocery store.

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