Zucchini Brownies Recipe

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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 buttery chocolate glaze.

Brownies that have a vegetable inside of them that don’t look like they have a vegetable inside of them have never looked so appetizing! These Zucchini Brownies are a new take on my classic brownie recipe that I made a few minor adjustments to. I tell ya, everyone and their dog is going to be on their way out to pick up a zucchini just so these can be made tonight. So so good, especially with the pourable frosting. YUM!

Zucchini Brownie Recipe

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! Soft Zucchini Bread Recipe (super easy!), Lemon Poppy Seed Cookies with Zucchini, and Chocolate Zucchini Cupcakes with Poured Chocolate Frosting.

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!

1. 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.
2. In a medium saucepan, melt the oil, chocolate chips, and cocoa together over.
3. Remove from heat and stir in sugar, eggs, vanilla, and zucchini. Stir in dry ingredients, then pour into prepared pan.
4. 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!

1. Melt butter, cocoa powder, chocolate chips, and milk together and simmer gently 1 minute.
2. Remove from heat, then whisk in vanilla and powdered sugar.
3. 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.

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 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.

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!

More Brownie Recipes to Try!

• Peppermint Brownies
• 3-Minute Brownie in a Mug
• Triple Chocolate Fudge Homemade Brownie Recipe
• Oatmeal Chocolate Chip Cookie Dough Peanut Butter Brownies 

Swoon!!

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!!

Print Pin It

4.96 from 23 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 mins

Cook Time 15 mins

Total Time 40 mins

Ingredients

• ▢ 1/2 cup light tasting olive oil or canola oil
• ▢ 1/2 cup dark chocolate chips
• ▢ 2 tablespoons unsweetened cocoa powder
• ▢ 1 cup granulated sugar
• ▢ 1 egg
• ▢ 1 egg yolk
• ▢ 1 teaspoon vanilla
• ▢ 1 cup grated wrung out zucchini
• ▢ 1/4 teaspoon baking soda
• ▢ 1/2 teaspoon salt
• ▢ 1 cup all purpose flour

For the Glaze:

• ▢ 1/4 cup butter
• ▢ 2 tablespoons unsweetened cocoa powder
• ▢ 1/4 cup dark chocolate chips
• ▢ 2 tablespoons milk
• ▢ 1/2 teaspoon vanilla
• ▢ 1 1/2 cups powdered sugar

US Customary - Metric

Instructions

• 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.

Notes

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!

Nutrition

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