Zucchini Brownies are moist and chocolaty with a simple frosting. They also happen to be dairy-free/vegan. You’ll never know there’s zucchini hidden in them!
Zucchini Brownies
My first job was at a retirement home in the kitchen/dining room. One of my many tasks was shredding carrots for the salad bar. I hated shredding carrots. For one, it’s pretty boring. But it also turns your hands orange and is kind of messy. It was better than peeling hard boiled eggs though.
Man, I loved that job. Old people are the best.
This recipe requires you to shred zucchini. It’s still not my favorite thing to do but at least it doesn’t stain your hands. Plus, it’s worth it.
I went to the Farmer’s Market last weekend with my mom & brother and picked up some green beans and zucchini. I made roasted green beans & zucchini but made sure to save enough for a dessert.
Usually my go-to zucchini recipe is Paula Deen’s zucchini bread.
However, I saw Dorothy at Crazy for Crust make zucchini brownies and knew I had to try my version.
Zucchini Brownie Ingredients
Below is a list of the ingredients you’ll need to gather to make this recipe, why you need them, and possible substitutions. Scroll all the way down for the full recipe card with measurements.
JumpThese actual brownies are vegan / dairy-free. The frosting does call for butter but it can be swapped for coconut oil to keep them vegan.
- Flour
- Cocoa Powder
- Baking Soda
- Salt
- Vegetable Oil
- Sugar
- Vanilla Extract
- Zucchini
- Hot Water
Do I have to peel the zucchini?
Nope.
Many people wonder if you have to peel zucchini before you use it in baked goods and the answer is no, you don’t. Just give the zucchini a wash then grate it, leaving the skin on, with a box grater. That’s it!
They’re all kinds of delicious. They’re very moist and chocolatey. Everyone that has tasted them has said “these have zucchini in them?!”.
I don’t like frosting on brownies so I just drizzled it over the top & they were still plenty sweet.
Helpful Tools
- 9 x 13 baking dish – love that this one has a lid
- Rotary Grater – this makes grating the zucchini a breeze, but a box grater works just as well.
- A whisk – which reminds me, I need to order a new one
Need more ways to bake with zucchini? Try these:
- Chocolate Marble Zucchini Bread
- Apple Cinnamon Zucchini Muffins
- Lemon Zucchini Bread
- Butterscotch Zucchini Blondies
Frosted Zucchini Brownies Recipe
Ingredients
For the brownies
- 2 cups all purpose flour
- ½ cup unsweetened cocoa powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- ½ cup vegetable oil
- 1 ½ cups sugar
- 2 teaspoons vanilla extract
- 2 cups zucchini shredded
- 2 Tablespoons hot water
For the frosting
- 1 ½ tablespoons unsweetened cocoa powder
- 2 Tablespoons coconut oil (or butter) melted
- 1 cup powdered sugar
- ⅛ cup water
- splash of vanilla extract
Instructions
To make the brownies
- Preheat oven to 350 degrees F and line a 9×13 inch baking pan with parchment paper. Spray with non-stick spray and set aside.
- In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.2 cups all purpose flour, 1/2 cup unsweetened cocoa powder, 1 1/2 teaspoons baking soda, 1 teaspoon salt
- In a large bowl, mix together the oil, sugar, and vanilla until well combined.1/2 cup vegetable oil, 1 1/2 cups sugar, 2 teaspoons vanilla extract
- Add the dry ingredients and stir.
- Fold in the zucchini.2 cups zucchini
- Add in 2 Tablespoons water and stir. If your mixture is still powdery, add more water, 1 Tablespoon at a time, until it comes together. The batter will be crumbly, but shouldn’t be powdery.2 Tablespoons hot water
- Spread evenly into your prepared baking dish.
- Bake 25-30 minutes until the brownies spring back when gently touched.
To make the frosting
- Add melted coconut oil (or butter) and cocoa powder to a small bowl, stir and set aside.2 Tablespoons coconut oil (or butter), 1 1/2 tablespoons unsweetened cocoa powder
- In another small bowl, add the powdered sugar, water, and vanilla. Stir together.1 cup powdered sugar, 1/8 cup water, splash of vanilla extract
- Stir in the cocoa mixture.
- Spread over cooled brownies.
Notes
- No need to peel the zucchini — just wash and grate with the skin on.
- Zucchini keeps the brownies super moist and chocolatey.
- Not a fan of frosting? A simple drizzle on top is sweet enough.
Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
Did you make this recipe?
Tag me on Instagram @melissa_pplates so I can see!Photos updated August 6, 2017; originally published September 30, 2012
More ways to use up zucchini…
Apple Cinnamon Zucchini Muffins
I loved that you liked them! I really need to make them again. 🙂 Now, I’ve had it all of 2 days, but I love my Nikon D3100 so far. I had lots of recommendations for it from others too. 🙂
These look delicious! I’ve pinned your recipe for the not-too-distant future. 🙂
~Steph @ Silver Boxes
These turned out to be the best vegan brownies I’ve made! We loved them!
Yay! So happy to hear that. Thank you for reporting back!
I love the idea that you can triple the recipe with a press of a button and what a delicious recipe
Oooh tripling them sounds like an excellent idea 😉
Do these need to be refrigerated???
No, they’re fine at room temp, but keep them covered.
These look delicious! I’m going to try them this week. How many small zucchinis would you say I need to get 2 cups shredded?
Thanks!
They’re so good 🙂 Size is so subjective with zucchini but I would say 2.5-3 smallish zucchini. Let me know how you like them when you try!
No eggs in the zucchini bread?????
Nope. I have plenty of zucchini bread recipes & brownie recipes that do include eggs, but not in this one.