Zucchini Brownies

4.73 from 44 votes
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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.

Zucchini Brownies

4.73 from 44 votes
Serving Size

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
  • tablespoon  vanilla extract
  • Pinch of salt

Instructions

  • Preheat oven to 350°F. Line a 9x13" baking pan with foil and spray with cooking spray. Set aside.
  • In a medium bowl, whisk together flour, cocoa, baking soda, and salt. Set aside.
  • 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.
  • Bake 25-30 minutes until the brownies spring back when gently touched.
  • 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.
  • 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.
  • *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.

Nutritional information not guaranteed to be accurate

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.

 

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Cookies ‘n Cream Brownies

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Peanut Butter Cup Brownies with Oreo Crust

Oreo Peanut Butter Cup Brownies (4 of 9)

 

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318 CommentsLeave a comment or review

  1. Pingback: The Ultimate Zucchini Guide: Grow, Harvest, Cook & Preserve with 46 Recipes! | An Oregon Cottage
  2. Ahhh! They came out of the oven at 28 minutes and most were perfect except the ones toward the middle. So I stupidly put them back in the oven and turned the heat off. Put my kids to bed and now they’re overcooked and hard. From what I tried before killing them they were so good! Is there any way to salvage them?

  3. These are such a fun and super delicious way to use zucchini!  I loved not having to squeeze the zucchini dry after shredding it.  And thank you for your note about letting the batter sit for a few minutes after adding the zucchini before adding any water. My batter didn’t have any powdery streaks left after waiting, so I didn’t add any water.  Our brownies turned out super fudgey, and we LOVE that yummy frosting on top!!  Thank you so much for another wonderful recipe!

  4. My 6 year old grand daughter and I made these. They are so delicious. We just made 2/3 of icing and that was plenty. Used all the water, but next time will decrease that.

  5. Meh…I did not find these to be anything close to what I might describe as moist, chocolatey or fudgy. They’re very thin for one thing even though I used the correct-sized pan; they turned out dry and crumbly even though I only baked them for 20 minutes; the only thing fudgy about them is the frosting which is pretty much the only saving grace – and even then I had to sub in more cocoa as 2 cups of powdered sugar would have made the frosting too sweet. And I can still tell there’s zucchini in them – not that I mind per se but just for the record. The only change I made to the brownies was to use whole-grain (hard white) flour as I do in all my baking, but this should not have made such a big difference – especially as I sifted out the bran and let it soften in the liquid ingredients before proceeding. Okay I also used baking powder as 1 1/2 tsp baking soda would have left a bitter, “chemical” taste without enough acidic ingredients to react with, and 1/2 cup cocoa wouldn’t have been enough. I didn’t need to add extra water as there was enough released by the zucchini, which I added toward the beginning.

    IF I were to make these again, I would a)use a smaller pan for taller brownies, b)finely grate the zucchini (and maybe decrease the amount as finer shreds pack more tightly), c)use more cocoa, d)heat the cocoa in the oil to “activate” it before the baking step, and d)add chocolate chips. I might also add an egg or two, just because…

  6. Didn’t need to add any water, just let it rest a bit to release moisture from the zucchini. Made 2 batches. Turned out great!

  7. Easy and good. I’d like to try this with unmelted butter next time, but as for now it’s very satisfactory nonetheless! It was a hit with the family we met with tonight, and I’m glad for that as it was so easy to make. I’ll do it again, given the plethora of zucchini we’re hauling out of our garden!

  8. FUDGY. SQUIDGY. UNCTIOUS. 

    Oh.my.life! These are AMAZING! Actually too good. My father in law keeps giving me these courgettes and I have finally worked out the very best way to use them! My whole family has gone mad for them. Thank you much! 

    PS. I didn’t need to add water either probably because the courgettes/zucchini were home grown?