These easy zucchini brownies come out rich and chocolatey and stay moist for days (although they don’t last that long in my house). They’re topped with a quick and easy homemade 1 minute frosting for a perfect dessert!
Every year I end up with tons of zucchini which is great for me because I really love it! It’s perfect grilled on it’s own or breaded to make oven baked zucchini fries but I do think it’s especially good in baking. It just adds so much moisture and it seems that baked items with zucchini are even BETTER the next day!
These brownies are super moist and delicious… and you’d never know they have zucchini in them (nor will your kids)! They are rich and chocolatey and just perfectly delicious! Of course these Zucchini Brownies are great the day they’re made but they’re even better on the second day.
One thing you need to know about this recipe is that when you get the flour/sugar combined… just before you add the zucchini the consistency will seem quite dry. Don’t worry, this is expected. Stir in the zucchini and your batter will moisten and as the batter bakes the zucchini releases moisture keeping these brownies amazing. You’ll want to make sure you don’t squeeze or drain your zucchini, you want all of the moisture in there (and no peeling required either)!
I top this with a 1 Minute Frosting recipe that I’ve been using for years! It works perfectly on any cake or brownie recipe that is contained in a pan and requires just a few ingredients you likely already have on hand!
Items you’ll need for this recipe:
* Vanilla Extract * Zucchini * 9 x 13 pan *
Zucchini Brownies with 1 minute Frosting!
Ingredients
- ½ cup vegetable oil
- 1 ½ cups white sugar
- 2 teaspoons vanilla extract
- 1 egg
- 2 cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 2 ½ cups grated zucchini undrained (about one large)
1 Minute Frosting
- ⅓ cup milk
- ⅓ cup butter
- 1 ½ cups white sugar
- 1 cup chocolate chips
Instructions
- Preheat oven to 350°F.
- Grease and flour a 9×13 pan.
- Combine oil, sugar, egg and vanilla. In a separate bowl, combine flour, cocoa powder and baking soda. Add the flour mixture to the sugar mixture and stir well. (It will appear quite dry). Gently stir in the zucchini and spread the mixture into your prepared pan.
- Bake 25-30 minutes.
1 Minute Frosting
- While cake is cooling, combine butter, milk and sugar in a small pan. Bring to a boil over medium heat. Allow to boil vigorously for 30 seconds. Remove from heat and stir in chocolate chips. Immediately pour over warm brownies. Let cool completely before cutting.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dessert
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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And a couple of zucchini recipes from my friends you’re going to want to check out!
- Zucchini Muffins from Crazy for Crust
- Zucchini Cream Cheese Muffins from Wine & Glue
- Blueberry Banana Zucchini Bread from Averie Cooks
I made these zucchini brownies and they were delicious. I did add a half cup of chopped pecans to batter.
I love ❤️ your wonderful recipes, right now I’m looking for a good recipe for Baked Cauliflower. I just love y’all recipes
Here is a baked cauliflower recipe that we love. I am so glad you have been loving the recipes Wendy!
Even though this came out more cakelike we loved it! My sister asked for the recipe as it is so good!
Hi Holly! Well I left a comment back in 2019 about how great this recipe was and I make it every summer when my zucchini plant gives me it’s fruit. I thought is was time for an update: this recipe still rocks! So darn good. I use the 1 minute frosting for other things too. Thanks for making me look good and God bless. A housewife in Canada :)
I am so glad you are still loving this recipe Mel!
Delicious and easy to follow recipe. However, I would not call these brownies, the texture is more like cake.
love all your recipes. I have a surplus of zucchini and am wanting to make the brownies. In looking at the picture of the finished product the frosting looks more like a chocolate frosting. Your 1 minute frosting recipes calls for white chocolate chips and that would it make the frosting look like dark chocolate. Is the 1 minute frosting recipe correct or did you use something else?
The frosting calls for white sugar (not white chocolate chips). Enjoy the recipe!
These brownie are perfect, so moist and delicious! We have been making them every summer for the past few years and they have become a family favorite.
Worked great for using my zucchini. My husband isn’t a big chocolate guy but even he liked it. Thanks.
Not a brownie, cake, maybe?. Put in 8×8 pan as I knew there wasn’t enough batter for 9×13. Will not make again.
Sorry to hear that you didn’t enjoy them as much as we do Donna. Thanks for trying the recipe.
These brownies are so delicious! Moist, chocolatey goodness. I did reduce the sugar in the brownies and frosting to 1 1/4 cup in each. Might go even a bit less next time. This recipe is a keeper!
Delicious! I used half regular unsweetened cocoa and half dark choc unsweetened. So rich and yummy! My family couldn’t tell there was zucchini in it!
The zucchini brownies are YUMMY. I have been bringing in zucchini from the garden daily so glad to find another recipe to use them.
This is such a great way to use them, Debra! They are so delicious.
There is no need to peel the zucchini??
The zucchini does not need to be peeled.
Fantastic and super moist. Delicious
Because our oven broke down recently we have been using a small portable oven for our baking, This means we can only fit an 8×8 pan inside! So, we made this a cake and wow, was it a hit. Super chocolately flavor and moist.
Made them yesterday. Far too much sugar. Could cut the sugar down to half the amount.
Hi Claudia, you can definitely adjust to your preferences. Let us know how it turns out! Also be sure to use unsweetened cocoa powder, that will help as well!
I am going to adjust the sugar. Regardless, they were very good and I found them tastier at room temperature because the chocolate flavor became more intense. Yes, I used unsweetened chocolate cocoa powder.
Absolutely the easiest and best brownies ever! Love them.
The brownies are very easy to make and taste good. They have the texture and taste more like a cake than a brownie though.
I made these later in the evening, so no samples yet. But they smelled great while baking. The frosting is delicious and fudgy.
1. I used the coarse side of my grater, but I think I’d use the fine side next time. I think I’d get extra liquid out of the zucchini that would loosen the batter a bit more.
2. I noticed there wasn’t any salt added, so I added a very small amount to the dry ingredients (1/8 or 1/4 tsp). I usually find salt in most recipes, especially baked goods, and especially with chocolate.
3. I have a nearly full container of cinnamon, so I added a small bit of cinnamon. I guess that’s my attempt to be frugal with my pantry :-)