Description
Zucchini brownies are rich, fudgy, and moist with an irresistible chocolate flavor—plus a hidden boost of veggies. Perfect for sneaking nutrition into dessert, these brownies are easy to make, freezer-friendly, and even better with a luscious cocoa frosting. A healthy-ish indulgence loved by kids and adults alike.
Ingredients
Brownies:
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2 cups all-purpose flour
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½ cup unsweetened cocoa powder
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1 ½ tsp baking soda
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1 tsp salt
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½ cup vegetable oil
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1 ½ cups granulated sugar
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2 tsp vanilla extract
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2 cups shredded zucchini (1 large or 2 small)
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1–5 tbsp water, as needed
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½ cup chopped walnuts (optional)
Frosting:
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3 tbsp unsweetened cocoa powder
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¼ cup unsalted butter, melted
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2 cups powdered sugar
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¼ cup milk
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1 tsp vanilla extract
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Pinch of salt
Instructions
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Preheat oven to 350°F. Line a 9×13-inch pan with foil and spray with non-stick spray.
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Whisk together flour, cocoa powder, baking soda, and salt.
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In another bowl, beat oil, sugar, and vanilla until combined.
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Gradually add dry ingredients to wet. Fold in shredded zucchini.
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Let batter rest. Add water 1 tbsp at a time until thick but spreadable.
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Fold in walnuts if using.
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Spread into prepared pan and bake for 25–30 minutes. Cool completely.
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For frosting, whisk melted butter, cocoa powder, and powdered sugar. Add milk, vanilla, and salt.
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Spread frosting over cooled brownies. Chill to set before slicing.
Notes
No need to peel the zucchini—skin blends right in.
Only drain zucchini if it’s overly watery.
Resting batter allows moisture to distribute evenly.
Frosting is optional, but highly recommended.
Can be made gluten-free with 1:1 flour blend.
- Prep Time: 15 minutes
- Cook Time: 25–30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American