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A chocolate zucchini brownie topped with flaky sea salt is served on a white plate, garnished with thinly sliced zucchini ribbons. Additional brownies and zucchini slices are visible in the background.
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Zucchini Brownie Recipe

I tested three versions of these zucchini brownies to get them just right—chewy, fudgy, and never dry. Topped with a classic crackly frosting, they’re a home baker’s dream dessert.
Prep Time10 minutes
Cook Time30 minutes
Course: Dessert
Cuisine: American
Keyword: zucchini brownies
Servings: 12 brownies
Author: Beth

Ingredients

  • 2 cups (240g) all-purpose flour
  • 1 tsp salt
  • 1 tsp baking soda
  • ½ cup (42g) natural unsweetened cocoa powder
  • ½ cup (113g) unsalted butter
  • ½ cup (3 oz) semi-sweet chocolate chips
  • 1 ½ cups (297g) granulated sugar
  • ½ cup (118ml) vegetable oil
  • 1 large egg
  • 1 tsp vanilla extract
  • 2 cups (206g) shredded zucchini

Frosting

  • ⅓ cup (79ml) milk
  • 5 Tbsp natural unsweetened cocoa powder
  • ½ cup (113g) unsalted butter
  • 3 cups (341g) powdered sugar sifted
  • 2 tsp vanilla extract
  • ½ tsp salt

Instructions

Brownies

  • Preheat the oven to 350ºF. Lightly spray a 9x13-inch baking pan with nonstick spray or line it with parchment paper.
  • In a medium bowl, whisk together the flour, salt, baking soda, and cocoa powder. Set aside.
    2 cups (240g) all-purpose flour, 1 tsp salt, 1 tsp baking soda, ½ cup (42g) natural unsweetened cocoa powder
  • In a saucepan over low heat, melt the butter and chocolate chips, stirring until smooth. Remove from heat.
    ½ cup (113g) unsalted butter, ½ cup (3 oz) semi-sweet chocolate chips
  • Stir in the granulated sugar, vegetable oil, egg, and vanilla extract into the melted chocolate mixture. Mix until fully combined.
    1 ½ cups (297g) granulated sugar, ½ cup (118ml) vegetable oil, 1 large egg, 1 tsp vanilla extract
  • Add the dry ingredients to the wet mixture and stir until just combined.
  • Fold in the shredded zucchini until evenly distributed.
    2 cups (206g) shredded zucchini
  • Pour the batter into the prepared pan and smooth out the top.
  • Bake for 25–35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
  • Let cool completely before adding the frosting or slicing and serving.

Frosting

  • In a medium saucepan over low heat, heat the milk, cocoa powder, and butter until it just begins to boil. Remove it from the heat and sift in the powdered sugar, vanilla extract, and salt. Use a whisk or electric mixer to break up the powdered sugar clumps.
    ⅓ cup (79ml) milk, 5 Tbsp natural unsweetened cocoa powder, ½ cup (113g) unsalted butter, 3 cups (341g) powdered sugar, 2 tsp vanilla extract, ½ tsp salt
  • Pour the frosting over the brownies. Allow the frosting to set completely before slicing and serving.

Nutrition

Serving: 1brownie | Calories: 574kcal | Carbohydrates: 78g | Protein: 5g | Fat: 29g | Saturated Fat: 14g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 57mg | Sodium: 396mg | Potassium: 174mg | Fiber: 3g | Sugar: 58g | Vitamin A: 510IU | Calcium: 31mg | Iron: 2mg