Zucchini Brownies

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

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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 zucchini brownies again.

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

Zucchini Brownies

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

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

#You’reWelcome.

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 brownies.

(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.

Fudgy 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 zucchini brownies “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.

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Zucchini Brownies

Ingredients:

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

Directions:

  1. Preheat oven to 350°F. Line a 9×13″ 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.
All images and text ©. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

Want more delicious brownie recipes? Come on, you know you do.

Mint Chocolate Brownies, from Wine & Glue.

Peanut Butter Brownies with Chocolate Ganache Frosting, from It’s Yummi.

Buckeye Brownies, from Brown Eyed Baker.

 

Easy Double Fudge Brownies

Easy Double Fudge Brownies (8 of 16)w

Cookies ‘n Cream Brownies

Cookies-n-Cream-Brownies-1-of-10w

Peanut Butter Cup Brownies with Oreo Crust

Oreo Peanut Butter Cup Brownies (4 of 9)

 

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246 comments

  1. I have to admit…I was a skeptic because a) I’m not the best baker around and b) I’ve never had zucchini brownies (that I know of). But I just made these and WOW, they are amazing. Seriously…some of the best brownies I’ve ever had. Can’t wait to see if I can get my kiddos to eat them. They’ll never believe there’s zucchini in there! Thanks for a great recipe!

  2. I made these tonight and my family loved them. So delicious and moist. Didn’t even have to add any water!

  3. I have looked everywhere on how to prepare the zucchini and could not find it. Could you please share your amazing technique on what to do with the zucchini? I would LOVE to make these and “trick” my kids into eating something green.

  4. Thank you for this recipe. I followed it exactly, and had the same trouble with the frosting. Though I didn’t wait for it to cool. I had never cooked anything with zucchini before. A friend gave me a bunch from his garden. Omg, best brownies I have ever had. Like my friend said, “these are dangerous” and when I said I need to make these again another said, “every week” lol. I’ve always found brownies too dry or caky or something else. This recipe is a keeper. I may have to try other things added to it. Thanks again!

  5. This recipe is awesome. I haven’t eaten them yet at the time of writing this, but I tasted the batter and I know these are going to be great. The icing recipe is good too though it made way to much icing for me.

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  7. Definitely great! Accidentally added ALL the cocoa (ie for the frosting as well ) but I love a great chocolate taste. it’s an awful lot of sugar though and I’m wondering what I can use to substitute the sugar on the assumption that honey, maple syrup, or silan date honey will change the consistency

  8. These are my ultimate favorite zucchini brownie recipe! I’ve tried a few and always come back to these. My zucchini was SO wet this time so they may be a bit cakey but that won’t stop me! I can’t wait to dive in to these!

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  10. I have the brownies in the oven as I type this. I already made the frosting to have it ready but it isn’t dark chocolate. It’s like a light milk chocolate and it’s super thick. I know I won’t get a reply back by the time they are done to make sure I did it right but I hope these turn out good. I’ll let you know. The brownie batter was pretty good uncooked so I know that part isn’t a pinterest fail! Lol

    • O.M.G!!!!! BEST FRICKEN BROWNIES EVER!!! It’s so good it should be illegal! I’m not joking! This is delicious! My kids, hate zucchini, you can’t see it unless you really look hard, they scarfed the first piece down as I was laughing and choking on my brownie. My husband came out and asked them how it was and my oldest said “I need the whole pan!” Then he said, you don’t taste anything weird? “No!” He said “they have zucchini in them” my oldest said “yeah right but if so this will be the only way I eat zucchini” my youngest ate 2 and a half pieces and my nephew ate about 4 or 5 pieces. My zucchini was very wet I really didn’t need to put in anymore water but I did add 1 tbsp so my brownies were a mix between cakey and brownies and I am not complaining at all! The best brownie recipe EVER!

  11. They turned out very fudgy and delicious for me! I only used 1 tablespoon of water. The deal was very thick and hard to spread but they turned out great.

  12. So good! I love using zucchini. Mine also turned out slightly caked but that’s just fine with me. 😊 I did not have to add any water. I’ve made them twice, second batch is baking right now. If I didn’t know, I would never guess that these were zucchini brownies. They do need frosting though.

  13. I came across this recipe on Pinterest, made it today with zucchini from my garden and it was AMAZING!!!! I didn’t add the frosting and it was still AMAZING! nice to bake something besides zucchini bread!!! Also not going to tell my boyfriend that it’s zucchini cause he thinks zucchini is gross haha

  14. Brownies turned out great, but I don’t understand how the ingredients listed makes frosting.

    I followed your directions word for word and measured and checked everything. What was supposed to be my frosting is a big bowl of powder…I tried to add more milk but it still does not have frosting consistency. Is there some trick I’m missing to the frosting?

    • nevermind! I think I used baking powder instead of powdered sugar…this is why one should not bake late at night. I had powdered sugar in this unmarked container before and must have switched it at some point. I don’t know how to delete comments.

  15. Just made these this evening, and after reading a few other similar recipes plus cakiness comments I took the precaution of wringing out my zucchini in a dishtowel first. With 3 T of water it seemed REALLY dry–until I let it sit (as directed) for a few minutes. The zucchini moisture softened it up beautifully. They baked to nice and gooey in 25 minutes, with just some cake-like texture around the edges (so maybe a slight bit underbaked helps with gooey-ness). They are quite popular! Thanks for a yummy recipe.

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  22. Just made these today and they were great! I only needed to add 1 tbs of water to the batter. I forgot to add the walnuts in the batter so I added them on top of the frosting. You would never know that there was zucchini in the brownies. Would make this recipe again.

  23. This is 1 of THE BEST and needed 0 water I let my batter sit about 5 min,.Thank you sooo much 🙂

  24. I made these and my non-veggie eating boyfriend loved them! I wouldn’t say they were fudgey, but they had a nice density to them. The frosting, however, needs some work. The recipe calls for 1 tablespoon of vanilla. That is wayyyy too much. 1 teaspoon would be more accurate. Next time I’ll probably make a cream cheese frosting. Instead of adding water to the brownie mix, I used some leftover coffee-which makes it a bit more flavorful, and I sprinkled some salt flakes on top.

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  26. The first time making these, I figured you forgot eggs so I added 2 & loved the results! More like the moistest CAKE everrrr!!! Can’t bring myself to do the brownies yet! THankyou!! These are winners especially when guests have never tasted zucchini cake/brownies! 💕💕💕

  27. My zucchini must be really wet. My mix seems wet from what you keep saying it should be. I’m going to bake as is, but I’m wondering if I have this problem again if I should add flour, maybe more cocoa powder, to help dry it up some?

  28. I have made this recipe at least 10 times now, it is my absolute favorite! I agree with the statement about adding water, I just leave a little from my defrosted zucchini, and no more, they turn out great every time! Thanks for sharing! Katy

    Rating: 5
  29. These are Amazing! I’m a baker and am very picky about the things I bake I have high standards in my foods. They have to look pretty and taste great! I made these for work and everyone loved them most had to have seconds! I did add 1/2 c of choc chips to mine. Also I used a frosting I cooked on the stove and poured the warm icing over the brownies. Making them again today for a customer. Thanks again for the recipe!

    Rating: 5
  30. Dorothy, these brownies are delicious! My husband and children loved them and you were so right, you would never know there was zucchini in them! So moist , definetly a a fork brownie 🙂 i even used 1 cup whole wheat flour in place of the white and baked it in a 9 by 9 and they were wonderful :)on top if that i used a similar frosting ( family recipe too 🙂 : 2 T melted butter on the stovetop then add, 2 T cocoa, 2 T water. Remove from stove and add 1 cup icing sugar and mix. Then add 1 tsp vanilla. 
    The recipe was great! Will definetly do again! Thanks Dorothy!

    Rating: 5
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  32. This is hands down my favorite ‘go to’ recipe right now. Everyone loves them, and are surprised that there is zucchini in it. Definitely pay attention to the consistency when putting in the pan, should not be gooey. It should be malleable like cookie dough, but not floury. Also I stir into batter a half bag of chocolate chips, and reserve the other half bag for a ganache for the top. So good!!! Thank you for this recipe.😊

    Rating: 5
  33. Great recipe!  
    I  substituted honey in my 1 1/2 cups of sugar.  I used 1 cup sugar and 1/2 cup honey…turned out really nice 

    Rating: 5

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