Crazy for Crust

Sep 01

Zucchini Brownies

These are the BEST Zucchini brownies ever! They’re ooey, gooey, and SUPER fudgy. And NO one will know they have zucchini inside!

Zucchini Brownies - the easiest recipe for the most gooey, chocolaty, fudgy brownies full of zucchini! And NO ONE will guess!

Yes, it is another zucchini recipe. I know, you’re probably yelling at the computer chanting “No more zucchini…NO MORE ZUCCHINI…”

Think of how I feel? At one point I think I had seven ginormous ones in my crisper drawer. Unfortunately, two didn’t make it through. When you get a pile of veggies that just keeps growing…things get forgotten underneath.

Alas, only one is left. I haven’t had to buy zucchini for dinner in over a month. In another few weeks I’ll be grumbling at the prices and wishing I wasn’t having to buy it to make these brownies again.

Because, my friends, I will be making these brownies again. They are delightfully fudgy, due in part to the chocolate frosting on top.

Zucchini Brownies

These brownies are addictingly good. They’re gooey, fudgy, and super chocolatey…and they have zucchini in them. So they’re healthy. Practically a vegetable.

I promise you though – NO ONE will guess there is zucchini in this recipe. They taste like the most decadent brownies ever…and it just so happens they’re a vegetable.


When you make the recipe you’re going to think something is strange because there are no eggs in it. Yes, that’s right, a brownie without eggs. Also, there’s no butter in the brownies so if you skip the frosting these are vegan.

(Don’t skip the frosting. More on that later.)

The recipe calls for water as an additional binder to the zucchini. How much water you add will vary depending on your zucchini. If you have a very wet zucchini, you may not need as much water. Add a tablespoon at a time and stop adding once the mixture JUST comes together and is no longer powdery. It is a very thick dough, almost like cookie dough. This batter is not a traditional brownie batter consistency.

Just go with it.

Zucchini Brownies

Let’s talk about frosting. My Grandma (my mom’s mom) used to make the best vanilla frosting. It was smooth and soft and got kind of crunchy after sitting on the cake. Problem was, my Grandma never measured. So no one was really sure how she made her wonderful frosting. Then I made these brownies and I think I’ve figured out her secret: melted butter. I can’t wait to experiment more to see if I can make the frosting from my memories.

Now you pretty much know the secret to the ooey gooey chocolate frosting. It’s cocoa, melted butter, milk, salt, and vanilla. No mixer even needed, just use a whisk! Pour it over the cooled brownies and let it semi-set. This frosting stays gooey and wet with a teeny hardening on the top.

I could drink the stuff.

Zucchini Brownies - the easiest recipe for the most gooey, chocolaty, fudgy brownies full of zucchini! And NO ONE will guess!

I call these “fork brownies” because they’re so gooey you need a fork. #worthit

I hope you enjoy these as much as I do! I apologize in advance if you end up spending to much at the grocery store because you’ve run out of zucchini in your garden. They are that good.

Zucchini Brownies


For the brownies:

  • 2 cups all-purpose flour
  • 1/2 cup cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 1/2 cup vegetable oil
  • 1 1/2 cups sugar
  • 2 teaspoons vanilla extract
  • 2 cups shredded zucchini (1 large or 2 small zucchinis)
  • 3-5 tablespoons water
  • 1/2 cup chopped walnuts, optional

For the frosting:

  • 3 tablespoons cocoa powder
  • 1/4 cup butter, melted
  • 2 cups powdered sugar
  • 1/4 cup milk
  • 1 tablespoon vanilla extract
  • Pinch of salt


  1. Preheat oven to 350°F. Line a 9x13" baking pan with foil and spray with cooking spray. Set aside.
  2. In a medium bowl, whisk together flour, cocoa, baking soda, and salt. Set aside.
  3. Using an electric mixer fitted with a paddle attachment, mix together the oil, sugar, and vanilla until well combined. Add the dry ingredients and stir. Fold in the zucchini. Let the mixture sit for a few minutes so the batter can absorb the moisture from the zucchini. Then, if your mixture is still very powdery, add up to 5 tablespoons water (start with 1 tablespoon and work up from there, stirring well after each addition). The batter will be very thick but shouldn't be powdery. (It partially depends on how wet your zucchini is!) Add walnuts, if desired. You may need to use your hands to work the water in instead of a spoon. The dough is super thick, like cookie dough. Do not add too much water! Spread in prepared pan.
  4. Bake 25-30 minutes until the brownies spring back when gently touched.
  5. To make the frosting: Whisk butter, cocoa, salt, and powdered sugar. Whisk in milk and vanilla. Spread over cooled brownies. Cut into squares and chill to semi-set. The frosting hardens slightly on the top but stays wet and gooey underneath.
  6. These brownies are best stored in an airtight container and eaten within 2 days. Chill them to make them last an extra day. They're what I call "fork" brownies because they are so gooey.
  7. *NOTE* People have been saying these brownies are cakey. Every time I've made them they turn out super fudgy like in the photos. The problem is how much water you add. It's hard to say how much to add because every time I've made these I've added a different amount. It really does depend on your zucchini. The batter will be very thick and need help spreading in the pan. If your batter is at all liquidy or thin you're going to get a more cakey brownie.

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155 comments on “Zucchini Brownies

  1. Yay! No Eggs! I had another brownie recipe that I was going to try this weekend – but, if you are making them AGAIN, then I will be trying this one instead – – the pics make it look realllllly chocolate-y :)
    Found you on Around My Family Table – – following you too so that I can get more great tips!
    carla aka Mrs. No-No

  2. My hubby HATES zucchini…I wonder if I could fool him with these. :) Thanks for linking up to Tasty Thursdays!

    • My friend made these for my party the other day, and I was in love!
      I’ve had an abundance of zucchini, even after freezing some I decided to make the brownies.
      You cant taste the zucchini, and since its so dark you can barely see it! Def, good even without the frosting.

  3. These look amazing! I love a good brownie and when you sneak in some “good for you”…even better!

  4. @Mrs. No-No
    I hope you enjoy them as much as we did! Thanks for your nice comments. :)

  5. Definitely need to give these a try. I’ve got one zucchini left in my fridge.

  6. Oh, these look delicious! I love frosted brownies and the idea of incorporating something healthy into the batter. I’ve definitely got to make these and test them on my kids. Thanks for sharing on Sweet Indulgences Sunday.

  7. Yummy! I love desserts with zucchini in them! These brownies sounds delicious…especially with the frosting! :)

  8. Hi, new follower here from sweet ind. Sunday!
    Looking fwd to joining your link party on Tuesday!

  9. That is a great desert for my grandchildren. I will look forward to telling their parent it has zucchini in it. Thanks for sharing. New follower stopping by from Sweet Indulgences Sunday. Hope you stop by for a visit.

  10. These look delicious! I definitely know how you feel regarding the zucchini. My garden is FILLED with them! I cannot wait to try this out. Thanks for sharing!

    Thank you! The frosting takes these brownies to another level, that’s for sure.

    Thanks for following! I’ll look forward to seeing you on Tuesday. :)

    @Grandma Bonnie
    I know I’d be happy if my mom could sneak veggies into my daughters’ meals! Thanks for stopping by! :)

    @Erika – The Teenage Taste
    Thank you! I hope you enjoy them. :)

  12. CONGRATUALTIONS!!! Your recipe has been featured on Lady Behind The Curtain “Feature Friday” Go grab a button!

  13. I have a zucchini in my fridge that I will be able to use before it goes bad!! Im going to make these tomorrow with my daughter!! YAY!! Thanks for this.

  14. I can’t wait to try these. You should try freezing the shredded zucchini in recipe-size portions for future brownie consumption. I’m sure that would work.

  15. @PhotoMommy
    I hope you enjoy it! Let me know how it turns out. :)

    Thanks for the tip! I’ll try that next year for sure. Thanks for your comment!

  16. I made these brownies last night and they were absolutely fantastic!!! I admit I didn’t think they’d be chocolatey enough, so I added 3/4 c of chocolate chips. i was wrong, they’d have been fine without the addition! Love, love, love!!! Thanks so much for sharing! – Kim M. in Norfolk, VA

  17. @Anonymous
    I’m so glad you enjoyed them! Just the mention of chocolate has my mouth watering. :)

  18. I just put these in the oven! I added the 1/4 cup of hot water and it made the batter nice and wet. The dry batter freaked me out. lol

  19. Looks amazing! I found the recipe on pinterest, and I am making these tonight with one of my many ginormous zucchinis!!!
    I sometimes shred and freeze some of my zucchini when I get overwhelmed. Measure it our before you freeze, and then it’s easy to just defrost and toss into breads, or delicious brownies! :) Thanks again for sharing!!!

  20. @Aaron and Kristi
    I hope you enjoy them! Let me know how they turn out. :)

  21. Just curious if these are good without the frosting? They look so healthy until that part, and I could justify them as snacks for the kids if they were just bars.

    BTW, you can shred and freeze zucchini for recipes like this to use later in the year. Just squeeze it and freeze it in one cup portions. We always do that with our extra zucchini and do the same with homemade pumpkin puree. It’s so nice to just grab a bag of frozen, local goodies from the freezer for baking in the dead of winter. :)

  22. @Alicia
    I’ve never tried them without the frosting, but I’m sure they would be okay. There is plenty of chocolate in there! If you try it, let me know how they turn out. :) And thanks for the storing tip! I will use it for sure next summer.

  23. Yum!!! These turned out really good.

    I shred and freeze zucchini in 2 cup portions in ziploc bags when I have an abundance during the summer so I always have it ready for bread. When you thaw it out there is lots of liquid so I didn’t have to add any water to the batter.

  24. Found these on pintrest today and made them this afternoon. omg YUM! Although mine turned out really light and fluffy so was like a cake instead of brownie (not sure what I did wrong there) but it was so nice. I also thought it would be really sweet with the 2 cups of sugar but not at all.

    • How strange they turned out cakey. Now is when I wish I was a chemist/pastry chef and I could give you a speech on the ins and outs of cakey vs. fudgy. :) Thanks so much for trying them and I’m glad you liked them! I’m so excited – our zucchini just went in the ground. I can’t wait for them to grow. I need to make these again!

      • I also made some that turned out cakes. They were still delicious, but definitely more of a cake-like brownie than a fudge brownie.

  25. My brownies have been in the oven for 30 minutes now. Still not bouncing back. Anyone else have to bake them a bit longer?! They smell so amazing!

  26. My brownies were a bit more cake-like but very yummy. The icing was quite runny – not sure what I did wrong but still very good!

  27. EXCELLENT.. I just made them today.. I cooked it in an 8×8… added a smidge more water than it called for…and cooked it a bit longer than called for.. came out MOIST!!! as for the frosting.. I did everything… but being a whoopie pie expert… I know when making the frosting to never “just add” the milk.. slowly add until you get the desired texture ..many times you don’t need the whole amount…. frosting was AWESOME!!

  28. YUM! These look fantastic…I’m looking forward to baking them!

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  32. These were SO GOOD. I’ve made a list of things on pinterest I must make over the summer and this was one of them. School is starting soon and i bought a zucchini after seeing some recipes on pinterest. This is my last baking attempt before school starts and i have to say, THESE ARE SOOOOOOOOOOOOOO YUMMY! a bit cake like, but super moist. The small portion of the middle was a bit under cooked, but more than undercooked, I think it was a bit wetter because of the zucchini since I put in maybe half a cup more than the recipe asked for. I looked up why brownies become more cakey after reading some comments before i made these and a website said to maybe try using a flour with more gluten. One other reason might be because this recipe doesn’t call for eggs. The undercooking for me might have been the glass pan that i used since it was not 9×13, just a tad smaller, and an oval since i didn’t have a baking pan. But it’s ok since there aren’t any eggs so nothing was really “raw”!

    Every single pin recipe i’ve tried this summer has basically been a fail… but this was my last bake of summer 2013 and a success!!! Even with a couple adjustments (half cup of sugar for a couple packs of stevia and more zucchini)! Also, i never comment on recipe blogs, but this one, I just had to… thank you! This recipe is a keeper! I never had a keeper recipe, but this is my first one!

  33. These are so good!!! Excellent recipe. Very moist, has to be the zukes.
    We substituted applesauce for the oil, but did add back about 1 tsp of vegetable oil, cut back the sugar to 1 cup since the applesauce is slightly sweet. Outstanding. No trouble with the batter, cooking time, or icing. Really superb. I plan to cook these often.

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  35. Looks really delicious and it is hard to say that there are any veggies in there! Pinned to my Zucchini board:)

  36. Zucchini brownies sound like a good way to get those veggies in! I need to try these ASAP!!

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  38. I made these just the way the recipe read and they were AWESOME! Thanks much….and for the record, I am using your frosting recipe for another cake I am baking today. I loved it ! :)

  39. I made these amazing brownies and wrote about them here. I baffled my daughters friends with them. They thought I was pulling their legs when I told them they had zucchini in them. I’ll be making these brownies next year when my garden is in zucchini overload! Thanks so much for the recipe.

  40. Made these tonight, cannot stop eating them! I subbed applesauce for the oil and reduced the sugar to 1 cup. They were delish, even before the icing. For the record – I used vegan butter and only about 2 T of almond milk in the icing. Thank you for this recipe!

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  44. hello, this recipe looks so good !! i want to do it but can you tell me if the zucchinis are raw or cooked when you add it to the other ingredients? thank :)

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  47. these are sooooo good! made them yesterday. thanks for an awesome recipe :)

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