Zucchini Brownies are the ultimate way to use up summer squash, creating ultra-moist, fudgy brownies that no one will guess are packed with veggies. Enjoy them plain or top with a rich cream cheese frosting.
Grated Zucchini in Brownies is the best kept secret.
These chocolate zucchini brownies have become a staple in our home, especially during zucchini season when I’m looking for creative ways to use it up. I love how the zucchini makes the brownies incredibly moist without adding any noticeable flavor—just rich, fudgy goodness in every bite. I love the tangy cream cheese frosting, but it's equally delicious eaten by itself too!
Take advantage of zucchini season and make our Zucchini Bread, Zucchini Cake, BBQ Chicken Bowls, Lemon Chicken Pasta, or Garden Pie.
Grating Zucchini Tips:
- Do NOT Peel: Wash the zucchini and cut off the ends. Don't peel!
- Grate: Use the medium size holes on a box grater or use the grating attachment on your food processor.
- Squeeze out excess moisture: The moisture content of zucchini can vary, if it seems overly wet once grated, use a paper towel to squeeze out some of the moisture, so it doesn't create a gummy texture.
How to make Zucchini Brownies:
Make Batter: In a large mixing bowl, beat together the oil and sugar then add the egg and mix well. Add vanilla and shredded zucchini. Combine flour, cocoa powder, baking soda, baking powder, and salt in a separate bowl then mix until combined.
Bake: Spread batter into a greased 9×13″ pan (it will be thick). Bake zucchini brownies at 350°F (180°C) for 30-35 minutes, or until the center of the brownies spring back when gently touched. Cool on wire rack and spread with cream cheese frosting, if desired.
Recipe Variations:
- Healthier: Cut the sugar in half and use applesauce instead of oil. Use 1 cup whole wheat flour and 1 cup all-purpose flour.
- Gluten-free Zucchini Brownies: Use gluten-free flour.
- Vegan Zucchini Brownies: Use a flax egg and leave off the optional frosting or use a vegan frosting.
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Zucchini Brownies
Equipment
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Food Processor , optional
Ingredients
- 1/2 cup oil (109g)
- 1 1/2 cups granulated sugar (300g)
- 1 large egg
- 1 teaspoon vanilla extract (5g)
- 2 cups grated zucchini (300g)
- 2 cups all-purpose flour (240g)
- 1/2 cup unsweetened cocoa powder (42g)
- 1 teaspoon baking soda (6g)
- 3/4 teaspoon baking powder (3g)
- 1/2 teaspoon salt (3g)
Cream Cheese Frosting, for topping
Instructions
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Preheat oven to 350 degrees F (180C). Grease a 9×13'' pan.
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In a large mixing bowl beat together the oil and sugar. Add the egg and mix well. Add the vanilla and shredded zucchini and mix well.½ cup oil, 1 ½ cups granulated sugar, 1 large egg, 1 teaspoon vanilla extract, 2 cups grated zucchini
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In a separate bowl mix together the flour, cocoa powder, baking soda, baking powder and salt. Add dry ingredients to the large mixing bowl and beat until combined.2 cups all-purpose flour, ½ cup unsweetened cocoa powder, 1 teaspoon baking soda, ¾ teaspoon baking powder, ½ teaspoon salt
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Spread mixture into prepared pan (batter will be thick) and smooth into an even layer. Bake for 30-35 minutes or until they center of the brownies springs back when gently touched. Cool on a wire cooling rack.
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Frost brownies with cream cheese frosting, once they are completely cool, if desired.
Video
Notes
- Healthier zucchini brownies: cut the sugar in half and use 1 cup whole wheat flour and 1 cup all-purpose flour. Use applesauce instead of oil.
- Gluten-free zucchini brownies: substitute gluten free flour.
- Vegan zucchini brownies: use a flax egg and omit the frosting or use a vegan frosting.
Nutrition
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I originally shared this recipe July 2015. Updated June 2020 and July 2025.
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