Fudgy Zucchini Brownies
I put green vegetables in your brownies- please don’t hate me.
I know this generally isn’t my MO, and I tend to be more of the veggies are veggies and treats are treats mindset, but what can I say- I’m all about being unpredictable over here.
Now I like a nice slice of zucchini bread as much as the next girl, and I was just as leery about my frosted fudgy treats having two whole zucchini in them as you may be, but let me tell you- these zucchini brownies are goooood.
Like- not good for having a veggie in them, but so good that I highly doubt you or anyone you served these to could ever guess the secret ingredient. Like so good that I will definitely be making them the next time I need a quick brownie fix, whether I have a fridge full of zucchini or not.Now regarding these fudgy zucchini brownies, I did happen to have a bunch of zucchini in my fridge, and after two nights of sautéed veggies, I knew I had to find a way to bake them into something.
I haven’t baked with zucchini a ton in the past, but nothing could have prepared me for how little I tasted it in these brownies.
2 cups were grated into the batter and yet the texture is just regular brownie fudgy-ness without any sign of a vegatable. It’s almost like they dissolved right into the batter resulting in a super moist, fudgy, chocolatey deliciousness. So so good.
To top these babies off is a creamy chocolate frosting that makes these even more amazing- and yes, I still consider these “healthy brownies” with the rich and decadant frosting. #sorrynotsorry
Get the recipe for Fudgy Zucchini Brownies below! Want another healthy brownie recipe? Try Fudgy Date Brownies which are only made with natural sugar (from dates!)
Fudgy Zucchini Brownies
Fudgy, chocolate-y brownies with a full serving of green veggies inside (but you'd never know!)
Ingredients
- 1/2 cup coconut oil (another vegetable oil will work as well)
- 1 1/2 cups white sugar
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder (I used dark)
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 cups finely shredded zucchini*
For the Frosting:
- 5 tablespoons unsweetened cocoa powder
- 1/4 cup melted butter
- 2 cups confectioners' sugar
- 1/4 cup milk
- 1/2 teaspoon vanilla extract
Instructions
Preheat oven to 350F. Lightly spray or grease a 9x13 baking pan and line the bottom with parchment paper. Set aside.
In a large bowl, whisk together the oil, sugar and vanilla until smooth and well-combined. Sprinkle the flour, cocoa powder, soda and salt over the wet ingredients and stir until just incorporated. (The batter will be dry at this point- worry.)
Fold in the zucchini and mix for just a few seconds or until batter is well combined.
Spread into the prepared pan and bake for 25-30 minutes or until a cake tester inserted into the middle of the pan comes out with a few moist crumbs.
Allow brownies to cool completely before frosting.
For the Frosting:
In a medium-large bowl, stir together the butter and cocoa powder until smooth. Add the powdered sugar, 1/2 cup at a time, alternating with the milk. Stir in the vanilla.
Spread frosting over cooled brownies and enjoy!
Notes
*Finely shredding the zucchini helps it release more liquid leading to the right texture of brownies. If your batter seems extremely dry after combining all the ingredients, your zucchini may be on the dry side. You can add a tablespoon of water at a time until the batter comes together. The zucchini will release a lot of water during baking and help bind the brownies and give them their rich and fudgy texture!
Recipe adapted from: All Recipes
Nutrition Information:
Yield: 15 Serving Size: 15Amount Per Serving: Calories: 321Total Fat: 12gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 8mgSodium: 295mgCarbohydrates: 51gFiber: 2gSugar: 35gProtein: 3g
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Holy yum! We have a ton of zucchini right now and mixing it with chocolate is exactly what I’m looking to do! Yum!
I was waiting for you to post the recipe for this as soon as I saw the pictures on Instagram! I have so much zucchini, and already made two zucchini breads and was looking for a new idea! They look amazing!
These look amazing!! So moist and fudgy! Wish I had one right now :)
Moist-yes! Fudgy-not really. It’s still more like a cake but a good cake
Now this is how I like to eat my veggies :-) I have used this recipe from All Recipes too and love it…so decadent and delicious!!!
That frosting…OMG! I might try to make these GF with almond flour to make them extra healthy! :D I’m super curious about the zucchini in there. Must try! Pinned :)
I keep hearing that zucchs just make chocolate treats moist and you can’t taste ’em-i sooo need to test this! Your brownies are certainly selling me!
I am completely sold, they look amazing!
Ooh. I am totally interested in trying these. Anyway to eat more veggies without feeling like I am eating veggies sounds good to me! ;)
I love baking with zucchini! These look so good and I love that gooey frosting!
At first I was a lot skeptical about baking with vegetables, but then I tried a zucchini cake and simply fell in love. So now I’m all about adding veggies to my sweet treats whenever I can, and these brownies…well, they truly look delicious!
xo, Elisa
oh, yes. treats and veggies CAN be besties.
I’ve made chocolate zucchini cake before and it is CRAZY how the zucchini really just melts into the chocolate. So adding a veggie into these means I can eat them for breakfast, right?
I made these last night they taste sooooo good. My only question is mine have to be eaten with a fork they fall apart really easily. Is that supposed to happen?
Hey Christine- No mine definitely weren’t like that. It’s hard to know what went wrong though- did they cool completely?
I made mine with yellow squash, which has a lower water content than zucchini, so I added an egg to help bind them and they are delicious. Christine-I wonder if your zucchini wasn’t as moist as Audra’s was?
Yeah that’s very possible. Thanks Kayla.
I’m diggin’ the addition of zucchini. I only have 100 pounds of it growing in my garden that needs to be eaten, so why not add it to a brownie. I bet these are the moistest brownies eva!
Audra, oh my gawd, I love these brownies! I just made a zucchini cake on friday and am obsessed now. Pinned and love these. . perfection right here.
I baked a batch of these chocolate zucchini brownies last Thursday for the Baking Society meeting at my university and everyone loved them. My housemates and friends loved them as well. A hit with everyone :) Thanks for the recipe! Definite keeper.
Hi Audra, I have been reading your blog for a long time but this brownie recipe is the first thing I have ever made. Mainly because I had all the ingredients without needing to go shopping. WOW! So yum. A great alternative to the traditional brownie when you need that chocolate fix. My daughter (18mo) and her little friends loved it too. Thank you! Oh and halfway through mixing the batter I remembered our oven broke the other night. So I baked it in our Weber BBQ (with the lid down of course). It worked a treat. Perhaps even better than my oven baking!!! :)
So, I made these tonight. This recipe is AMAZING. Seriously best brownies I’ve ever made, and I’ve never made zucchini brownies before. The recipe worked just perfectly as it is. I’m an amateur cook so nothing ever works just right for me, and I vary rarely love anything I cook. Just wanted to say thank you!!
I did want to say I was able to successfully reduce the sugar in the batter by 1/2 cup and in the frosting I cut the sugar in half by using less milk and adding organic stevia to taste. It was delectable!
Made these exactly as instructed. Amazing. No one has ever guessed that they have zucchini in them! I cook and bake all the time, but I rarely leave a review…but these I just had to comment on. Everyone must try this recipe. Thanks for sharing it!
These sure didn’t turn out very dry wonder if something is missing like a egg.
Ok mine came out so dry and almost dust like! The only thing holding them together was the frosting! I live in Denver and even added more zucchini for extra moisture. What a waste of time!!!
Hi Kathie,
I love zucchini breads – zucchini chocolate breads,cakes etc..I have to amit a ton of older&newer cook books.
What I have tried&can verify works. 1) if zucchini is moist enough. Let batter set for 10-15 minutes; Stir 1 more time then pour into baking pan size requested in recipe. 2) if you think batter too thick add a tablespoon or 2..BUT REMEMBER to let rest 10-15 minutes. THIS ALLOWS ZUCCHINI to release moister to dry ingredients.Batter is on the thicker size for moist zuc recipes. LASTLY I prefer zucchini chocolate Cake over brownies.lol Hope this helps a little.Don’t give up..Pat
Audra, did you pack your zucchini, or did you just lightly drop the shreds into the measuring cup? If you did the former, maybe the people who have complaints of it being too dry did the latter and that might explain the problem.
You know I think I packed it full but didn’t press it down. My zucchini was ripe and had lots of residual liquid- I think dry zucchini is the problem- in that case I would add a little extra liquid.
I think I did the same–I didn’t just lightly drop, but I also didn’t really press it down much.
Anyway, I made two versions, one with an added egg, as Kayla recommended (because I also used yellow squash), and then another without the egg. They both turned out a little more cakey than I expected (which was why I made the second version–I thought maybe without adding an egg it might be a bit more fudgy), but they were really delicious nonetheless. I think I slightly preferred the one with the added egg, but not by a huge margin. And the frosting was simply amazing. The recipe is definitely a keeper.
would it change consistency if the zucchini was creamed in a food processor instead of grated? i’ve tried doing chocolate zuccchini muffins with it grated and my picky 6 year old still picked out the zucchini. so, thought i’d try it in the food processor and see how that goes. thanks, they look delish! i have to be very creative to get veggie in him.
Are these brownies easily stored?
I was just wondering if they harden really quickly.
They last for a few days in an airtight container :)
They dont last 24 hours in my house! LOL! Such an amazing recipe!!! Hubbies only complaint is the mess I leave after baking them! DO you think they would freeze ok??
I made these and they came out great! They baked up nice and fluffy, definitely a cake-like brownie. I think next time I am going to try them in cupcake liners and just fill them a little more full :)
I also used dark cocoa and they seemed dry when I put them in the pan. However, they are great. Nice dark moist goodness. Thanks
Is it 1/2 cup melted coconut oil or in solid form?
Melted will be easier, but solid can be used if you cream it like you would butter :)
I’m just wondering why you didn’t use any eggs in this recipe. Have you tried it?
These are amazing! I used a stick of melted butter instead of oil. When I mixed in the zucchini it was still very dry, so I added two eggs. They were delicious!
Audra, The brownies are cooling right now. Frosting made and ready to go. I’ve used,tons of recipes with zucchini. This one looked,so good. I love the way zucchini gives so much moisture. They smell, so good. Thanks for recipe.
So as I made these brownies last night, I noticed my end result was way too dry. I could not imagine putting them in a pan without them being combined. So I looked at another very similar recipe and discovered the addition of a little water. Glad I added the water. They turned out perfect and oh so darn delicious. Will definitely make again….
These brownies are delicious!! They are light, moist, and healthy (but in a great way, not a kale way!) I added an egg to the mix because I like eggs in my baked good and also added chocolate chips. The frosting looks amazing but I omitted it because the chocolate chips added my second dimension of chocolate-y goodness. I highly recommend these brownies!! Thank you!!
In the recipe it states, “2. The batter will be dry at this point – worry.” Is that a typo or should you worry if it is dry? Coconut oil has a higher content than other oils. I used canola oil and added 2 eggs and it came out great. Not too sweet, just right, and not dry at all. Thank you for a great recipe.
This was definitely meant to says DON’T worry. I will fix that!
I have used coconut oil before and it works great!
I meant to say Coconut Oil has a higher “fat” content in my original comment, that’s why I added the eggs with the canola oil.
These are a disaster. Came out almost as dry as when they went in oven. I suspected batter was too dry. Wish I had added eggs or water. Won’t waste my time again. Too many good recipes out there.
It sounds like your zucchini didn’t have any residual moisture which may have been the problem. I have made these so many times and my aucchini is always packed with liquid. I am going to add a note to add a little water if the batter still seems dry and also a picture of what the batter should look like. Sorry for the confusion!