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A slice of decadent fudge zucchini cake with a thick layer of chocolate frosting.

Fudgy Zucchini Brownies

A rich, ultra-moist zucchini brownie that tastes like pure chocolate decadence—no one will guess there are veggies inside. These fudgy brownies bake up soft, gooey, and perfect every time, making them a go-to treat for any chocolate lover.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 squares
Course: Dessert
Cuisine: American
Calories: 310

Ingredients
  

Brownies
  • ½ cup coconut oil melted (can substitute with vegetable oil)
  • 1 ½ cups sugar
  • 2 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • ½ cup unsweetened cocoa powder
  • 1 ½ teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups finely shredded zucchini
Frosting
  • 6 tablespoon unsweetened cocoa powder
  • ¼ cup butter melted
  • 2 cups powdered sugar
  • ¼ cup milk
  • ½ teaspoon vanilla extract

Equipment

  • Stand Mixer
  • 9 x 13 Baking Dish

Method
 

  1. Preheat your oven to 350°F. Grease a 9×13-inch baking pan and set aside.
  2. In a large mixing bowl, mix together the oil, sugar, and vanilla until well blended.
  3. In a separate bowl, combine the flour, cocoa powder, baking soda, and salt. Mix the dry ingredients into the wet mixture.
    At this point, the batter will look dry and sandy—don’t worry, that’s expected!
  4. Mix in the zucchini.
    If you're using large, garden-fresh zucchini, include all the liquid that comes out while grating—it's what gives the batter moisture.
    If your zucchini is smaller and doesn't release much liquid, add milk 1 tablespoon at a time until the batter reaches a brownies batter-like consistency.
  5. Spread the batter evenly into the prepared baking pan.
  6. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
Make the Frosting:
  1. In a bowl whisk together the cocoa powder, powdered sugar, milk, and vanilla.
  2. Stir in the melted butter last, and continue whisking until smooth and glossy.
  3. Spread the frosting over the brownies as soon as they come out of the oven. It will melt into the top and form a rich, fudgy layer.
Cool and Serve:
  1. Allow the brownies to cool completely before slicing, or enjoy them warm for an extra gooey treat. We love serving it with vanilla ice cream too!

Notes

  • Don’t squeeze the zucchini: The natural moisture is what makes these brownies extra fudgy and soft. Lightly pack it into the measuring cup for accuracy.
  • Batter will be thick: This is normal! The zucchini releases moisture as it bakes, creating that rich, gooey texture.
  • Use Dutch-process cocoa for deeper flavor: It gives the brownies a darker color and richer chocolate taste, but regular cocoa works too.
  • Let them cool fully before slicing: They firm up as they cool, making cleaner, prettier cuts.
  • Add chocolate chips: Stir in a handful for pockets of melted chocolate throughout.
  • Line your pan: Parchment paper makes it easier to lift the brownies out without sticking.
  • Bake time matters: Pull them as soon as the center is just set. Overbaking leads to a cakier texture.
  • Storage: Brownies stay moist for days. Store at room temp for up to 3 days or refrigerate for a firmer, fudgier bite.
  • Freezing: Freeze individually wrapped squares for quick treats anytime.