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Zucchini Brownies
June 19, 2020
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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 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!
Prep
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.
Bake
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.
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!
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!!
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.
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 zucchini grated and wrung out
- 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
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
Had a recipe for zucchini brownies that I thought was good. LOST IT. Daughter coming for visit, requesting “z” brownies. DESPARATE. Found this & made them. THE BEST EVER! Computer printer not working. Actually hand wrote this recipe & made 2 copies—placed them in 3 different recipe boxes so as to NEVER LOSE THIS ONE! Yummy, wicked good!
Awesome!! So glad you liked them!
Looking for a chocolate zucchini cake recipe is how I discovered your site!
Cracking up reading about your daughter. Oh, dear!
These brownies look amazing! I want that frosting.
What a treat ! Thank you so much !
I’ve tried those and OMG, are those delicious or what?! Such a perfect recipe! Quick, easy to whip up and – to my surprise – even in my oven in which even the fudgiest brownies become dry as a desert, these are fluffy, slightly fudgy and not dry at all. Also, no one wanted to believe me they have zuccini in them and seriously, everyone loved them (I’ve made this for my brother’s birthday and took some to my work). One of me friends have made it too (after trying mine) and her family loved those as well.
All in all – thank you so, so much Lauren for giving me the best brownie recipe I could wish for! Those deliver everything I like the most in brownies and to have a recipe that is this quick and easy to make… I cannot thank you enough!
SO SO glad you were able to enjoy them!! xoxo
I just made these, and they were soooooo good! Moist and fudgy. I added a sprinkle of peanut butter chips to the batter and it was delightful!
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Made as written, and they came out great. They are more cakey than fudgey. I made these for my husband’s men’s club meeting…will let you know how they went over. Next time I’ll add nuts, have to use up all that zucchini ! 😃
These are waaay too delicious. I’ve accumulated several zucchinis from family and friends, so last week decided to make the zucchini chocolate bread and brownies. Going to be making more brownies tomorrow for husband to take to work. He’s not much of a brownie fan, but these; he just about ate the entire pan!!!