Zucchini Brownies

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.

Did you make this recipe?

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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240 comments

  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. @Ann
    Me too! Thanks for your comment. 🙂

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

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

  7. 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.

  8. Yummy! I love desserts with zucchini in them! These brownies sounds delicious…especially with the frosting! 🙂

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

  10. 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.

  11. 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!

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

    @Susan
    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. 🙂

  13. CONGRATUALTIONS!!! Your recipe has been featured on Lady Behind The Curtain “Feature Friday” Go grab a button!
    http://www.ladybehindthecurtain.com/?p=14717

  14. 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.

  15. 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.

  16. @PhotoMommy
    I hope you enjoy it! Let me know how it turns out. 🙂

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

  17. 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

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

  19. 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

  20. 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!!!

  21. @Aaron and Kristi
    I hope you enjoy them! Let me know how they turn out. 🙂

  22. 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. 🙂

  23. @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.

  24. 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.

  25. 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.

  26. 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!

  27. 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!

  28. 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!!

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

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  33. 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!

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

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

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  39. 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 ! 🙂

  40. 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.

  41. 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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  45. 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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  48. these are sooooo good! made them yesterday. thanks for an awesome recipe 🙂

  49. Pingback: Zucchini Brownies

  50. I’m seriously drooling over these brownies!  Now I need to find some zucchinis, so I can have these in my life.

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  52. These just didn’t work. I had to add an insanely high amount of water and a little bit of oil. Thanks god I used so honey to instead of all the sugar, so it made it a little bit wetter. I’m scared of what will come out of the oven though…

    • I’ve made these several times and each time I do I’m surprised at how thick the dough is. But the zucchini makes them super moist. I hope they turned out okay!

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  54. Do you by chance know the calorie count on these brownies with the walnuts ?

  55. UNBELIEVABLE!!! SO MOIST AND YUMMY WILL USE THIS RECIPE EVERY TIME I WANT BROWNIES (AND HAVE ZUCCHINI) WOW!!
    MY FAMILY DIDNT KNOW I MADE IT WITH A VEGGIE!

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  57. Is there no cocoa powder in the brownie mix?

  58. Just made these. My zucchini must’ve been really dry needed 7 tbl water. More the texture of cake. Still tastes awesome!

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  60. I found this recipe on Pinterest, while searching zucchini recipes. I’ve had chocolate zucchini bread and cupcakes, but never brownies. The pictures don’t lie – they are AMAZING!! They came out perfectly moist and fudg-y. You do really have to pay attention to the consistency when adding water; make sure the zucchini is completely mixed in first (I think a lifetime of baking brownies helps out!). They could even be fairly healthy if it wasn’t for the icing…but OOOOHHHHH the icing!!! SO delicious! It tastes like fudge before it hardens…it was all I could do to save some for the brownies!! Thank you for sharing this FABULOUS recipe!

  61. Made these tonight with zucchini from our garden.  Moist and delicious.  I didn’t even make the frosting 🙂

  62. These were amazing! My baby has mspi so only substitutes I made were in the frosting! So good and will definitely make again!

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  64. This is my first attempt at baking with zucchini, so I have a couple questions. When you say “shredded” zucchini, do I just use a grater? It seems like the zucchini will be in large pieces using a grater. Also, do I need to peel the zucchini before shredding? Thanks!

    • I didn’t peel them but you can if you prefer. And I use a box grater (or you can use a food processor with the grater attachment). I usually just use the big round holes of a box grater (not the side ones that give you “potato chip” slices, the size you shred cheese) when I’m shredding 1 or 2 zucchini.

  65. I not only like to pin recipes, but also like to share on FB.  Guess you don’t want anyone to post to FB huh?  Very disappointing.

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  69. These look great.  However, I noticed a lot of commenters mentioned the “cakey” texture.  I would really like these to be more fudgy as they appear in the picture.  Did you ever end up figuring out why they were becoming for cakey or have any suggestions on how to prevent this?

    Thanks!

    • Every time I’ve made them they are fudgy. I think that the culprit is that those commenters either have a different interpretation of what fudgy is, or that they added too much water. It’s hard to guage how much you need to add (every time I’ve made these brownies I’ve had to add a different amount!) The dough needs to be VERY thick. It’s not loose like brownie batter or thin like cake. It’s more like a thick dough. You have to press it into the pan. I think that people add too much water because they don’t realize that thick is the way it should be. Use just enough water to get all the dry ingredients to dissolve but not so much your batter thins out.

  70. How many servings do you get from the pan you use?  I’m attempting to count Weight Watcher points 😉

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  72. If you have a problem with them becoming cake-like because of too much water, try folding your zucchini in and then letting it sit for a minute or two before you continue to folding. By doing this you will allow the flour mixture to start pulling some of the liquid out of the zucchini and you may find you don’t have to add any water at all. Worked for me! Hope you all try it again!

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  76. These were spectacular!  We needed to use our favorite GF flour blend as we are a celiac home and they still were an amazing hit!  Had a surplus of yellow summer squash so used that instead. Barely needed any extra water in the mix, done in 35 minutes and devoured before any attempt at frosting them!  Many thanks!

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  80. These look absolutely delicious. I thought I was putting zucchini to good use by using the ihomeset spiralizer to replace pasta but…this definitely takes the cake. Literally.

  81. So….I just made these. I substituted 1 cup of flour with oat flour, hot coffee instead for water, and used just one cup of sugar. The flavor is fabulous! They were cakey in texture, but I was nervous about over doing the liquid. I will most likely make this recipe again, and add a little more coffee. Thanks!

  82. i must comment!!! This is the second time in 6 days I have made this dessert!!! Amazing! I am a Texas Sheet cake girl, it’s my go-to cake for everything thing. This recipe surpasses it! Texture, taste, everything is AMAZING! I must say, both times I’ve made this I HAVE NOT ADDED THE WATER! The zucchini needs to sit a few minutes after you shred it, the moisture will start to come out. Also, when stirring the batter expect to get a workout. It will take about five minutes to incorporate all the ingredients. Your batter should look very shiny and barely spread on your pan. Hope this helps.

  83. Making these brownies today but hoping to put them in the freezer. Have you frozen them before and if so did they freeze well?

    • Yes! I froze them the last time I made them. The frosting gets a little gooey if you put them in a ziploc bag, so you might want to freeze them on a cookie sheet and then wrap or put them in a bag after they’re frozen. But they defrosted fine!

  84. I just made the Zuchinni Brownies. I am blown away by the amazing deliciousness of this recipe! It is every bit as good as the description states. I didn’t have to add any water to my batter. I did notice that, straight out of the oven the texture was more cake-y, then, after being at room temp for a couple hours, they became ooey-gooey fudgey goodness. thank you for the awesome recipe!

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  87. Holy Moses on the mountain!!! Decadent Chocolate Bliss!!! I have had a baseball bat-sized zucchini sitting on my counter and thought I’d shred it for a meatloaf later in the fall, but had plenty leftover to try these…you just frosted my vacation! How does anyone have a pan that survives beyond two days!?!

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  89. Made these today! They are so delicious and came out perfect! I’m in heaven! Thank you for the recipe!

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  91. These are very good!  I have been experimenting using agave and coconut sugar instead of regular sugar, and used a combo of both in this recipe, so I did not have to use any water and they still turned out a bit cakey.  Glad you described how thick the batter should be so that I knew I shouldn’t add water.  Next time I will use just the coconut sugar and see if they turn out a bit more fudgy

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  93. i JUST made these moments ago.  I agree with the above posts..try to be patient before popping baking pan into oven.  I used a 9×9 pan. After I added the zucchini, I made the icing and cleaned up.  There was a big difference in the consistency of the batter. I didn’t add any water and they came out SOOOO good! Fudgy to the MAX.  Great recipe, thank you for filling my tummy!

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  95. OMG !! These zucchini brownies are by far hands down the best brownies I have ever tasted. I will never make regular brownies again. Thank you !! Thank you !! Thank you for sharing.

  96. These are so delicious! I didn’t even use the icing. Sweet enough without it. Best part is it is egg free! A friend has a daughter with an egg allergy and has not been able to find a good brownie recipe. This solves the problem. 

  97. Literally the last of my zucchini for the year and way to go out with a BANG…most amazing brownie recipe ever!!!

  98. i just made my second batch of these.. Both times I made them for families with new babes, I may have kept and devoured at least a quarter of the pan :). Both times I didn’t need to add water but did let the batter sit for a few minutes before pouring into the pan.  I just had to share a quick tip my mom taught me, when trying to spread a really thick batter wet your hands and use them to spread around the pan. No lie I had the batter poured, spread, and in the oven in under a minute! Thanks for the recipe!

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  101. HI…these brownies look fabulous! I was just wondering if you could substitute coconut oil of vegetable oil? Thanks 🙂

  102. Frozen zucchini works PERFECT! I didn’t even need the extra water. The zucchini liquid that occurs with thawing does the trick 🙂 Great recipe. Thank you!

  103. I only added a few teaspoons of water but mine turned out more like cake. That’s ok, it’s a super moist and delicious cake! I also subbed melted butter for oil because I didn’t have any oil. Amazing!

  104. I just found your recipe on Pinterest and decided to give it a try, since I have a freezer full of zucchini and three sitting on my counter! I’m so glad I tried it. The recipe is easy, and delicious! The only change I made was I used coffee instead of water. My kids absolutely loved them, and although they like zucchini, they didn’t even believe there was zucchini in them, just chocolately goodness. Thanks so much for the recipe. I will be making this over and over again.

  105. I love this recipe, I didn’t add any water and it still came out cake like, still delicious, but I think the key is to not over cook it, if you want more goey brownies vs cake.  Either way…YUM!!

  106. These are absolutely delicious! I used all purpose gf flour, did not end up using any water, and replaced the oil with apple sauce. I am making my third batch of these tonight! Thank you so very much for sharing this recipe!!!

  107. Love the brownies, but both times my icing turns out lumpy?  I think next time I will add the butter after the milk?

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  109. Any idea if the finished product can be frozen? Would love to wrap up 1/3 of this batch for little lunch desserts for the kids!

  110. I just made this!!! It is truly amazing!!!! Thank you so much for this recipe!!!!

  111. Do you really need a TABLESPOON of vanilla in the icing? I just made these and haven’t tried the brownie yet, but tasted the icing on its own…and boy is it sweet! I’ve never seen anything call for that much vanilla! Still super good, just sweet as all heck!

    Just wanted to clarify and make sure it wasn’t a typo for teaspoon! Thanks for the recipe!!! I’m sure I’ll love these brownies!

    • It’s written correctly; I always use lots of vanilla because I love it so much. That shouldn’t affect the sweetness of the icing. It is a very sweet one, and if you want to temper the sweet flavor, try adding a pinch of salt or two. Salt will counteract some of the sweet. And you can add less vanilla if you wish, I just love the flavor so I always add as much as I can.

  112. I substitute half the quantity of the oil with plain yogurt and I needed around 22 spoons of milk (I put instead of water). I put one cup of sugar because I don’t want my daughter to get used to sweet taste. Next time I will try to substitute the sugar with apple sauce or at least half or its quantity.

    Thank you for the healthy recipe 🙂

  113. Used coconut oil, very good outcome for anyone intrested.

  114. I’m thrilled that this was easily made dairy-free and doesn’t call for an egg AND uses up zucchini! They’re in the oven right now. The batter was amazing. Can’t wait to try the baked version 😉 

    I was thinking, I bet one of the reasons people need different amounts of water is that everyone measures a cup of flour differently. So the people who are a little heavier-handed may need to add water; people who don’t pack the flour in might actually not have enough flour and just the zucchini might make the batter too watery. Do you spoon the flour into the measuring cup or scoop with the cup itself? 

    • Diana, I love you. LOL The flour thing…it’s often an issue! I recommend spooning, not scooping, but scooping is okay as long as it’s not packed. I think a lot of people don’t realize you don’t pack flour, and that when they scoop, they’re actually packing it. The water is also dependent on the zucchini – some is wetter than others!

  115. I spooned mine in, probably with a very light hand (I have a big scoop but I usually shake it into the measuring cup). Yes, I agree that it’s easy to accidentally pack it! I always like knowing what the recipe author intended 🙂 And maybe people pack zucchini in more or less too! Regardless, the water in the zucchini probably does make the biggest difference. I wonder if you could just add a little more flour till it’s the right texture?

    And OH MY WORD these were a.maz.ing. Mine were definitely a little on the cake-y side, but with the frosting and with a scoop of vanilla ice cream it was the best cake I’ve had in years! So now I can use the same recipe for cake and brownies and just adjust how much liquid I use–HA! My daughter has to stay away from dairy and eggs and you have no idea how hard I’ve tried to find an egg-free brownie. I even ended up with charcoal pucks once. 😉 These were *divine* and I’m about to go just plant some zucchini so I can stock the freezer for the winter! Thanks again 🙂

  116. I made them yesterday and added no water   They were great!  My icing was a little runny but they were moist and very tasty 

  117. I made these delicious brownies for my 2 yr. old grandson and instead of the icing I sprinkled mini chocolate chips over them with chopped walnuts and even my daughter didn’t complain about him eating them since he’s getting his “veggies”. I have shredded a ton of zucchini so he can have them all winter.

  118. I have gone gluten free and I just now did not have the time to read the rest of the comments but do you know of any one that has tryed A good mix of gluten free flour for these??

  119. I have a whole bunch of zucchini recipes saved since we grow it in our garden, and I was looking for a recipe other than my usual chocolate zucchini cake. Stumbled on this one and thought I’d give it a whirl for company. I did make some substitutions, but the basic recipe is there!

    Here were my changes, in case anyone is interested: white wheat flour, mixture of dark cocoa and regular, butter instead of veggie oil, only 1c sugar (sucanat), a mix of iced coffee and almond milk for the water, no walnuts. Used coconut oil in the frosting and arrowroot powder in addition to the powdered sugar (since it needed additional thickening but I didn’t want it any sweeter). We served it with vanilla ice cream and it was so good!

  120. Is the zucchini peeled before grating? It isn’t when I make zucchini bread, but wanted to check!

  121. do you drain the zucchini before adding it or keep the moisture? also these brownies looks wonderful! 

  122. So, mine too turned out like cake (mostly because I didn’t read ALL of your directions/tips- this is why I don’t consider myself a baker- I’m not good with instructions. ;))
    Anyhoo! After I prepared the brownies like you would normal brownies, I read the rest of your post. Sure enough…cakey 🙁
    My solution- which turned out amazing:
    When the brownies come out of the oven, poke holes in the top and pour the hot frosting over the hot brownies and lap it to the center with a rubber spatula. Keep lapping until fully absorbed by brownies. They turned out sooo gooey! It was a smash hit and am making them again as we speak. I reduced the sugar by 1/2 C and added 1/4 C flour and another 1/2 C of shredded zucchini. I try so hard not to bombard my family with too much sugar…which is hard these days!
    Thank you for this amazing recipe! We love it! It has earned a space in our favorite recipe folder (not an easy thing!).

  123. I love this recipe but my frosting never hardened. Anyone else have that problem ?

  124. Not at all, it was very soft. The frosting in your pix is what made me try these. I’m not giving up as they are fabulous. Received numerous compliments. What brand of cocoa powder do you use?

    • I use Hershey’s mostly. Possibly add less milk next time? Are you using real butter? Those are the only things I can think of that would make the frosting not harden like in the photo.

  125. I made these brownies today, just like the recipe called for. They turned out AMAZING! I didn’t have to add any water as there was enough from the zuchinni. I think it’s silly when people say they didn’t turn out but they changed the recipe. Follow the recipe and you will have wonderful fudge like brownies. I will for sure be making these again. Thanks for the recipe.

  126. This is the eggless brownie recipe I’ve been looking for ever since I discovered I’m allergic to eggs. It’s amazing! They are super fudgy, and not at all cake like as many eggless brownie recipes are. Although, I can see how they might head that way if the directions aren’t followed properly. I think it’s crucial to 1) not add too much water. My shredded zucchini froze a little in the back of my fridge, so it had extra liquid in it, and I didn’t add any additional water, and 2) DON’T overcook them! So delicious!

  127. I forgot to add, I used dark chocolate cocoa powder, and it was delish! Also, my frosting was lumpy too, but I blame that on not slowly whisking the liquid and powders together.

  128. Not sure if you submitted this to this other website, but just in case you didn’t, found this copied word for word from your site. I don’t see any link or mention of your blog, maybe I’m just being a pain for mentioning it, I don’t know. But just in case you didn’t submit this here’s the link: http://completerecipes.com/zucchini-brownies-r2.html#
    Just wanted to let you know. A lot of work goes into these recipes and blogs and people shouldn’t steal.

  129. These were incredibly moist and delicious. Even my finicky husband loved them. The frosting is super rich and luscious. Thanks for a keeper recipe. Can’t wait to make it again!

  130. I made this just like the recipe said to, except I used coconut oil, and I used frozen zucchini, didn’t add any water.  The icing turned out perfect. I will definitely make it again!   I took a batch to a party of 10 and there were none left 😉

  131. Omg these were so delicious. My brother in law gave me a huge zucchini and I wasn’t sure what to do with it until I found your recipe. Thank you so much for this item was amazing 🙂

  132. Yum! Very fudgy and tasty. I made them with 1:1 gluten free flour and coconut sugar as well. Super delicious. 

  133. just found this recipe, should I squeeze out the excess water from the zucchini, or just go with it freshly shredded?

  134. These are delicious!  Mine was more like cake but I’m certainly not complaining.  Great recipe!

  135. These were so good! I swapped the vegetable oil for coconut oil and I reduced the sugar by 1/2 cup, I also didn’t need to add any water. Thanks for the recipe. 

  136. These are awesome! I adjusted a few things. 1. I cooked it at 325F for 30 min. 2. For the icing, I only used 1 cup of icing sugar. It made it not as sweet and more chocolaty.

  137. I just put mine in the oven i added some chocolate chips to mine bc i am skipping the icing. I tried the batter and it was amazing… i cant wait to try them once done. I am going to try to get my hubby to try them!

  138. Hey
    Just made these
    They’re super fudgy and a breeze to make. Loved them
    thank you

  139. Very tasty, definitely doing this recipe again. Only used 2 tbspoon of water.

  140. I made these and they were delicoious, couldn’t taste any of the zuchini. I added some chocolate chips myself and skiped the frosting, thanks for the recepe!!

  141. Wow this was heavenly!! My brownies came out so beautiful and thick. I actually didn’t add any water because the water from the zucchini was enough to make it look like a cookie dough as mentioned in the recipe. However, my frosting turned out lumpy.. I’m not sure if the butter wasn’t warm enough when I mixed it with cacao powder or that I didn’t sift which I normally do…or simply something else. I will have to try the frosting again to make it look like the photo but the taste was oh so delicious. Thank you for sharing this recipe.

  142. So good. I made these while no one in my family was watching. They all loved them. Even me. My fiancé was super surprised when I said there was zucchini in the brownies. But I haven’t broke the news to my 6 year old. Haha. My only issue is I made the frosting too soon and because I was busy making dinner I was getting side tracked and didn’t mix the frosting enough so it was a tad clumpy but it tasted amazing and it covered my brownies like the ocean over the beach. This for sure will be my new brownie recipe, I think next time I made make a raspberry frosting.

  143. As my husband is diabetic, I tried this recipe with the sugar substitute, Maltitol, and the brownies turned out amazing! So, add “sugar free” to your following! The Maltitol has no aftertaste and you would never know they were sugar free, frosting and all!
    Have you determined the caloric value of this recipe?
    Thank you, Denise Dicrasto

  144. Just made this and love it. Thanks for the recipe! I’ll be putting it with my favorites and will make again soon.

  145. They look delicious, and in the past I would have thought healthy. Healthy they are not.

  146. Hello,

    I am wondering if i can use almond milk instead of regular milk. Also, can i use gluten free flour? Would it make a difference in the texture?

    Thanks in advance!

  147. Letting the batter rest is key my zucchini let out so much water. Do not skip this step.

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  149. 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!

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

  151. 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.

  152. 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!

  153. 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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  155. 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

  156. 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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  158. 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!

  159. 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.

  160. 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.

  161. 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

  162. 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.

  163. 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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  170. 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.

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

  172. 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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  174. 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! 💕💕💕

  175. 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?

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