Zucchini Brownies

4.97 from 28 votes

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Summer is here which means you absolutely need a recipe for the Best Zucchini Brownies! Get ready for chocolate zucchini bliss that’s soft, sweet, and topped with a chocolate-y glaze. A new take on my classic brownie recipe with a few minor adjustments, enjoy!

zucchini brownie on a white plate

Zucchini Brownies | Yum!

Brownies that have a vegetable inside of them that doesn’t look like they have a vegetable inside of them have never looked so appetizing! I tell ya, everyone and their dog is going to be on their way out to pick up a zucchini just so they can make these Zucchini Brownies tonight. So so good, especially with the pourable frosting. YUM!

Main Ingredients Needed

Gather up these ingredients to make the fudgiest zucchini brownies ever! The exact increments and directions are all listed in the printable recipe card at the bottom of this post.

  • Light Olive Oil – you can also use canola oil or coconut oil for a different type of flavor.
  • Dark Chocolate Chips – the bitterness of the dark chocolate helps balance out the sweetness.
  • Unsweetened Cocoa Powder – another semi-bitter ingredient. But it helps make the brownies super chocolatey too!
  • Granulated Sugar – to make it sweet!
  • Eggs – more specifically one egg and one egg yolk. Moisture and structure!
  • Vanilla – always a good choice to add in cakes, cookies, and brownies!
  • Zucchini – use larger zucchini for drier results and smaller zucchinis for more moisture. Either way, you need to wring out extra moisture.
  • Baking Soda – to help the batter rise.
  • Salt – to enhance and balance out flavors.
  • Flour – for structure and filling!

Chocolate Glaze Ingredients

The cherry on top of these brownies is the chocolate glaze! It perfectly compliments zucchini brownies. Here’s what you need:

  • Butter – for flavor and texture.
  • Unsweetened Cocoa Powder – it’s a chocolate glaze after all.
  • Dark Chocolate Chips – to tie the brownies and glaze together we used the same chocolate flavorings.
  • Milk – to thin it out and make it creamy.
  • Vanilla – to compliment the chocolate flavoring.
  • Powdered Sugar – structure and sweetness for the glaze!

Love Zucchini desserts? Check out these other treats! Chocolate Zucchini Cupcakes, Lemon Zucchini Cookies, Zucchini Bread, and Morning Glory Muffins.

Tips and Tricks for The Best Zucchini Brownies

How good do these look? AND! Do you see any green? I don’t! Here are some tips and tricks to make the best zucchini brownies ever.

  • Shredding Zucchini. You don’t need to peel your zucchini before you grate it. Also, you can either grate your zucchini normally or on the smaller side. If your kiddos are sensitive to green, go for the smaller kind to sneak those veggies in.
  • Squeeze out your Zucchini. Whether you are using smaller or bigger zucchinis you’re going to want to wring out your zucchini well!
  • Add-Ins. You can add in other things as well as zucchini. If you want more chocolate, add some chips into the batter. Or some walnuts would be super good with this recipe. Add-ins are a great way to get a little more bite to your brownies.

How to Make Zucchini Brownies

Because this zucchini brownie recipe is baked in a sheet pan it bakes up super quickly. For the full recipe, see the recipe card down below!


Preheat oven. Line 9 1/2×13 baking pan {1/4 sheet pan size} with parchment paper, lightly spray with nonstick cooking spray and set aside.

Make the Batter

In a medium saucepan, melt the oil, chocolate chips, and cocoa together over.

Remove from heat and stir in sugar, eggs, vanilla, and zucchini. Stir in dry ingredients, then pour into the prepared pan.


Spread out evenly and bake until a toothpick comes out clean when inserted in the middle.

Chocolate Glaze

Make this chocolate glaze while the zucchini brownies are baking!

Melt butter, cocoa powder, chocolate chips, and milk together and simmer gently.

Remove from heat, then whisk in vanilla and powdered sugar.

Once brownies are pulled from the oven, pour hot frosting over bars immediately. Spread to smooth, if needed. Cool before cutting into pieces and serving.

cut zucchini brownies in a sheet pan

How Long Do Zucchini Brownies Last?

When stored in an airtight container these brownies can last for two days. But to make them last a little longer pop them in the refrigerator. This can extend their shelf life by a couple more days.

They also can feed a crowd! Because of their shelf life and capacity to feed lots of people, these zucchini brownies are a great make-ahead recipe! Make a pan or two for parties and get-togethers.

bite taken out of a zucchini brownie on a white plate

Freezing Zucchini Brownies

Try freezing these zucchini brownies to enjoy them any time! Zucchinis are a summer vegetable and so this recipe is a summer specialty. But you can enjoy these brownies later in the year by preparing ahead of time.

Bake the brownies accordingly and top them with the glaze. After cooling completely, cover in plastic wrap a couple of times. Then top it all off with some aluminum foil. These zucchini brownies stay good for up to three months in the freezer!

above shot of a zucchini brownie with a piece missing on a white plate. The piece is on a fork that is also laying on the plate.

More Brownie Recipes to Try!


If you have an extra 10 minutes to throw these together, I’d highly recommend it. They’re dark, rich, sweet, fudgy and you can’t even tell the zucchini is there. Perfect for any occasion.

Here’s the printable, friends. Enjoy!!

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4.97 from 28 votes

The Best Zucchini Brownies

The Best Zucchini Brownies are here! Get ready for chocolate zucchini bliss that’s soft and moist. Topped with a fudgey chocolate glaze.
servings 18 brownies
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes


For the Glaze:


  • Preheat oven to 350 degrees. Line 9 1/2"x13" baking pan {1/4 sheet pan size} with parchment paper, lightly spray with nonstick cooking spray, and set aside.
  • In a medium saucepan, melt the oil, chocolate chips, and cocoa together over medium-low heat. Remove from heat and stir in sugar, eggs, vanilla, and zucchini. Stir in dry ingredients, then pour into prepared pan. Spread out evenly and bake 15-20 minutes or until a toothpick comes out clean when inserted in the middle. {A few moist crumbs is fine.}
  • While brownies are baking, melt butter, cocoa powder, chocolate chips, and milk together and simmer gently 1 minute. Remove from heat, then whisk in vanilla and powdered sugar.
  • Once brownies are pulled from the oven, pour hot frosting over bars immediately. Spread to smooth, if needed. Cool 5-10 minutes before cutting into pieces and serving.


Freezing Instructions. Bake the brownies accordingly and top them with the glaze. After cooling completely, cover in plastic wrap a couple of times. Then top it all off with some aluminum foil. These zucchini brownies stay good for up to three months in the freezer!


Calories: 255kcal | Carbohydrates: 31g | Protein: 4g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 21mg | Sodium: 200mg | Potassium: 84mg | Sugar: 23g | Vitamin A: 140IU | Calcium: 91mg | Iron: 0.7mg
Course: Dessert
Cuisine: American
Keyword: chocolate zucchini brownies, zucchini brownie recipe, Zucchini Brownies

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Recipe Rating

73 Responses
  1. Gracie

    Hi! Your daughter is simply funny and your brownies look amazing and cannot wait to try them, however, I have a silly question. What does “rung out” zucchini mean?

  2. Ana

    5 stars
    I made these this afternoon and I modified the recipe a little. I used coconut oil and also coconut sugar instead of granulated sugar. I also used Gluten Free flour. This recipe is a keeper for sure. Thank you for sharing it with us.

  3. Crystal Lewis

    5 stars
    I made these brownies last month and have been day dreaming about them ever since .. incredible recipe.

    I want to make them again but am curious .. I grated and froze the last of my zucchini. I’m thinking if I wring it out once defrosted and it will work in the recipe. Anyone out there make it with perviously frozen zucchini?

  4. Rebecca

    5 stars
    These were absolutely incredible, truly the best brownie I’ve ever had! I was short on oil, so used all butter. Also, I didn’t have the dark chocolate chips so substituted Ghirardelli bittersweet baking chocolate. Semisweet chips worked fine for the glaze. This will become my new go-to brownie recipe. Quick & easy, but gourmet results!

  5. Crystal Lewis

    5 stars
    Simply awesome recipe! I made this about a week ago and they stayed moist until the last brownie was consumed today! I made one change (actually by mistake) and used a 9×9 glass baking pan. The cooking time was longer than noted in the recipes due to this (closer to 25 minutes). Everyone who tried them loved them! I will absolutely make this again.

  6. Jessica Munro

    5 stars
    These turned out great!! I cannot say that about any other brownie that I have tried, lol. I used coconut oil instead of the olive oil. This will be a staple in my kitchen! Thanks for the great recipe!

  7. Recipe: Chocolaty Zucchini Brownies

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    […] drew inspiration from several recipes I found online including The Best Zucchini Brownies, Chocolate Zucchini Brownies and one at […]

  9. Chrissy

    5 stars
    These were quite possibly the best thing EVER!! Especially with the glaze–mmmmmmm!
    There are a couple of standard baking techniques missing though that I think make a difference in how they come out. One is melting the chocolate over a double boiler (very important!) And the other is sifting the dry ingredients first or whisking to fully incorporate before adding them to the yummy wet stuff.
    But seriously. Amazing. Thank you!

  10. Ali

    Hey Lauren!
    I made these brownies last week and, except for using semisweet instead of dark chocolate and vegetable oil instead of olive/canola, I followed your recipe exactly. The general consensus was that they tasted like fish… Any suggestions on what may have gone wrong?? I’m an experienced baker and generally love zucchini, so I’m sort of at a loss. Thanks in advance for any input!

    1. Arlys

      I made these today. I did use vegetable oil and semisweet chips. Mine did not taste like fish. Don’t know why yours would taste like fish unless your oil was turning rancid?

    2. Crystal Lewis

      I’m late to comment here but I’m curious. Were they brownie still warm when eaten? While I wouldn’t say the taste was fishy I did find that there was an odd flavour when I had my first bite of the still warm brownie. I’m not sure if it was because it was warm or because of the seed I some how ended up baking into the brownie. 🙂

  11. Jacki

    5 stars
    So, I just made these brownies…..I am certain that I just died and went to chocolate heaven! I have never tasted anything so delicious! Thank you, thank you, thank you for this recipe!

  12. Jennifer Tammy

    My daughter flipped out two days ago when I covered her feet with sand… I couldn’t figure it out, but then she explained, “I don’t want my feet to die.” Oh boy.

    1. markus

      I checked it for you 🙂

      Estimated values per 1 brownie (58 g):
      Energy (calories): 246 kcal
      Protein: 2.3 g
      Fat: 13.43 g
      Carbohydrates: 30.13 g
      Fiber: 1.7 g
      Sugars, total: 21.85 g
      Cholesterol: 27 mg
      Omega 6 : Omega 3 = 2:1

      Many other values you can check on HappyForks.

  13. 196/365 Today I…found these | Down My Front

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  14. Alexis @ Upside Down Pear

    I usually end up with more zucchini than I can handle over the summer since it grows like wildfire in my parents garden. This sounds like a delicious break. While I love zucchini, there’s only so much I can take before being overloaded. I can’t wait to try these!

  15. Annamaria @ Bakewell Junction

    Great way to get veggies into the kids. These look so decadent.
    I think your daughter will outgrow this phase. Try not to get bummed about it, she doesn’t want you to die.

  16. Zucchini Carpaccio

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  17. Catherine

    5 stars
    All I can say is WOW! Made them this morning to bring to a friends house, not sure they will make it. I substituted coconut oil for the canola oil, no coconut flavor for Robin. Love these!

  18. Lynda Wise

    This recipe looks great and I will try on first day off. Aren’t there so many wonderful reasons that children are precious gifts from Above? We have to smile and enjoy because it is interesting to watch them grow. Enjoy.

  19. Anna (Hidden Ponies)

    5 stars
    Haha, I’ll promise anything for after my death 🙂 Love these brownies – zucchini does amazing things with chocolate!

  20. Lynn

    Oh my gosh, zucchini brownies are the best! I’ll make these next (If I can get out of my chair (too many “veggies” make for snugger chairs or is it wider hips?)
    I figure you get a serving of veggies per brownie, right? So 2-10 a day are good for you. hehehe. Thanks Lauren, keep up the great work!

    As far as Brooke goes, well all kids go through it, and most outgrow this stage fairly fast. (We’re still waiting for my brother to out grow it, he’s 50!) It’s actually a compliment, she LOVES everything about you!!!!

  21. Steffi

    5 stars
    I made these today (with coconut oil) and used HALF the sugar! It was plenty sweet. I think I would have not liked them with the amount of sugar in this recipe. Looked at the amount of chocolate chips and thought this should be sweet enough with half the sugar. And it was. Do yourself a favor and try. I do love them. Haven’t made the frosting but will next time (and probably also use less sugar).

  22. Robin

    These look amazing! Do you think we could sub the canola oil for coconut oil? Can’t wait to make these this week!!

  23. Kathie Solomon

    I have a 10X15 jelly roll pan and a 9X13 cake pan–which do you recommend? I do not have a 1/4 sheet cake pan. (The jelly roll pan is not very deep–when I’ve made Texas sheet cake in it, not able to pour frosting cause it rose too much)

    1. Kristyn

      A quarter sheet pan is the same length and width of a 9×13″ cake pan. The cake pan just has higher sides. (The recipe at the bottom of the page mentions that you can use a 9×13″ pan or a quarter sheet pan, but it wasn’t mentioned earlier in the post.) Hope that helps!

  24. Jennifer

    5 stars
    Your daughter is hilarious! I love this recipe. Are you going to come up with more that you can sneak in veggies?

  25. Anna @ Crunchy Creamy Sweet

    I saw these on your IG feed and I knew they must be like the fudgiest brownies ever! I would have never guessed you added zucchini! LOVE it!

  26. Sandy

    My grandmother, who always thought she was going to die the very next day, would always hand us grand kids a roll of masking tape when we would visit. “Put your name on what you want”, she would say…we heard it for decades. And she wouldn’t let you leave until you at least claimed one item. It became a running joke to see every item she owned with a piece of masking tape and someone’s name written on it. She lived to be 94 =o)

  27. Bri | Bites of Bri

    That is hilarious about your daughter although I’m sure she doesn’t really mean it. And I hope it’s not anytime soon! These brownies look amazing and that icing, oh my gosh. NEED THIS! Pinned 🙂

  28. Taylor @ Food Faith Fitness

    That is slightly morbid, but also slightly hilarious about your daughter!
    And these brownies? Yes! I have never tried zucchini in a brownie, but it makes a heck of a good muffin. And with chocolate? Perfect! Pinned!