Recipes

Zucchini Brownies

RECIPE BY: San

DATE: October 23, 2025

Total Time 50 minutes

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Treat yourself to these rich, fudgy Zucchini Brownies! Moist, chocolatey, and topped with a silky frosting, they’re an irresistible dessert you’ll want to make again and again.

No one will ever guess they’re made with zucchini – it just makes them extra soft and delicious!

two brownies stacked on top of each other.

I have a weakness for brownies, especially those made with fresh zucchini. Anything with chocolate is irresistible to me. These zucchini brownies are a delicious treat that’s perfect for sharing. It has just the right amount of sweetness and it’s incredibly moist!

Zucchini adds moisture and a delightful texture to brownies without altering the taste. Even kids couldn’t tell they were made with a vegetable!

brownie frosted

Sandra’s Tips

  • This recipe, courtesy of Aunt Patty, is an eggless zucchini brownie that’s a delicious way to use zucchini. Found in my mom’s recipe tin, it’s a tempting alternative to regular brownies (who would have thought?).
  • For this recipe, you don’t have to worry about removing the moisture from the zucchini. We want moist brownies! If the zucchini is watery, gently squeeze it with a paper towel, but keeping some moisture there is essential.
  • The batter for these brownies may seem thick and dry initially but don’t fret. Once in the oven, the zucchini releases moisture, creating perfectly moist and delicious brownies.
  • I whipped up a delicious batch of these brownies, substituting nuts with Ghirardelli chocolate chips. To make them even more incredible, I added my dad’s special brownie frosting to make the recipe my own.
  • When making a brownie recipe, using garden-fresh zucchini results in a fudgier texture, while store-bought ones create a more cake-like consistency. The garden ones have higher moisture content, contributing to the fudgy texture. Regardless, both variations are equally delicious!
  • Use any size of zucchini for baking, even overgrown ones. Don’t waste those big zucchini!
The brownie batter being mixed in a bowl.

FROSTING FOR ZUCCHINI BROWNIES

Silky smooth and simple to make, this rich chocolate frosting adds a layer of wow to your brownies in just 10 minutes. Everyone will love it!

You can get the recipe here for Best Ever Brownies Frosting or just check the recipe card here in this post for all the ingredients and directions.

the frosting being poured over the brownies.

These brownies are the best reason to start growing your zucchini! They’re rich and fudgy, with delicious frosting on top!

So get ready to whip up a batch of these zucchini brownies. They will have you going to the Farmer’s Market this coming weekend. Or find a friend with a garden, like my friend does, and she will make your day.

More Sweet Zucchini recipes

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collage image of frosted brownies

Zucchini Brownies

Prep: 20 minutes
Cook: 30 minutes
Total: 50 minutes
Servings: 16
Calories: 390 kcal
These Zucchini Brownies are rich, chocolaty, and made with no eggs. These delicious brownies made with fall’s favorite squash will be made all year long.
a stack of two zucchini brownies.
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Ingredients
 

  • 2 cups grated zucchini
  • 2 cups flour
  • 1 1/4 cup sugar
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 1/2 cup oil
  • 1/2 cup cocoa
  • 1/2 cup Ghirardelli Semi-Sweet Chocolate Chips optional

Frosting

  • 1/2 cup butter
  • 6 tablespoons buttermilk
  • 4 tablespoon cocoa
  • 1 tablespoon vanilla
  • 3 3/4 cups powdered sugar

Instructions
 

  • Preheat oven to 350°F.
  • In a large mixing bowl or stand mixer, add all of the ingredients and mix until well combined. The batter will be thick and a little dry, which is okay.
  • Pour into a 9×13 baking pan. Bake for 20-25 minutes or until toothpick inserted into the center comes out clean. Remove from oven and cool on baking rack.
  • Once brownies are cooled prepare frosting.
  • In a medium glass mixing bowl add butter and cover with a plate and heat butter for 1 minute in the microwave. Remove from microwave and remove lid. Stir in vanilla and buttermilk, place back in the microwave and heat for 30 seconds, stir, then heat for another 30 seconds, stir, heat for 30 seconds and stir and then heat for another 30 seconds.
  • Remove from microwave and stir in cocoa and powder sugar, until well combined. Place back in the microwave and heat for 30 seconds, stir. Heat for another 30 seconds and stir, repeat 1 more time if needed, until frosting is smooth and there are no clumps. Pour over brownies, and spread evenly. Let frosting cool and harden.
  • Cut and serve.
    overhead shot of chocolate sheet cake

Calories: 390kcalCarbohydrates: 62gProtein: 3gFat: 16gSaturated Fat: 6gTrans Fat: 1gCholesterol: 16mgSodium: 308mgPotassium: 160mgFiber: 2gSugar: 46gVitamin A: 220IUVitamin C: 3mgCalcium: 22mgIron: 2mg

a stack of two zucchini brownies.
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Hey, I'm Sandra! At A Dash of Sanity, you'll discover family-friendly recipes for every occasion. Whether it's speedy dinners or delectable desserts, I'm here to make your mealtime delicious, simplify your holiday baking, and unite your loved ones around the table.

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4.96 from 21 votes (4 ratings without comment)

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28 Comments

  1. 5 stars
    I have a lot of zucchini to use up from our garden and these were awesome. Super moist, not too sweet. Will make again.

    Reply