Rich, fudgy, and moist, these Chocolate Zucchini Brownies are made with dark cocoa powder and grated zucchini then topped with a luscious chocolate frosting. The ultimate treat for chocolate lovers!
I don’t bake a ton in the summer months but when I do, I’m likely making these zucchini brownies! They are an absolute must-make every year when we have garden fresh zucchini piling up in the kitchen. They’re rich, fudgy, and super moist with an intense chocolate flavor – you’d never know veggies were hidden inside!
Why You’ll Love This Chocolate Zucchini Brownies Recipe
Here are a few reasons why my family cannot get enough of these brownies.
- Super rich & chocolatey! These brownies are made with dark cocoa powder and dark chocolate chips and then topped with a chocolate frosting. This is definitely a recipe for the brownie lovers!
- Ultra moist. One of the best things about using zucchini in baked goods is that it adds lots of extra moisture. Vegetable oil and sour cream also help keep these brownies moist and fudgy. No dry cake-like brownies here!
- Great way to use zucchini. There are always at least a few weeks in the summer when there seems to be an abundance of zucchini everywhere. Zucchini brownies are a great way to use those extras. (And feel free to make an extra batch or two to freeze!)
Looking for more decadent brownie recipes? Check out my Kit Kat brownies, flourless brownies, and salted caramel brownies.
Do These Brownies Taste Like Zucchini?
Nope! Chocolate zucchini brownies do not have a strong zucchini flavor. The zucchini adds moisture and texture to the brownies without significantly altering the chocolate taste. The chocolate flavor remains dominant, making these brownies a delicious way to sneak in some veggies.
Recipe Ingredients
These rich and moist brownies are made with dark cocoa powder, chocolate chips, and, of course, zucchini. Beyond that, you’ll just need some pantry staples. Scroll down to the recipe card below for measurements.
- All-purpose flour
- Granulated sugar
- Dark cocoa powder – I really like the Hershey’s brand for this recipe, though feel free to use your preferred brand. You will also need some for the chocolate frosting.
- Baking powder – Helps the brownies rise.
- Salt
- Dark chocolate chips – You could use semi-sweet but I really like the richness of dark chocolate in these brownies.
- Vegetable oil – Helps keep the brownies ultra moist.
- Vanilla extract
- Sour cream – The creamy, tangy flavor helps to balance the other ingredients and it also keeps the brownies nice and moist.
- Zucchini – Finely grated and undrained. I like to use the finer side of the grater for my zucchini as the smaller pieces integrate into the batter more easily. You do not need to peel the zucchini before grating it, just make sure you wash and dry it first.
- Eggs
- Melted butter – Adds a richness to the chocolate frosting.
- Milk – Thins the frosting.
- Powdered sugar – Sweetens and stabilizes the frosting.
Can I Use Other Types of Squash?
While zucchini is traditionally used in chocolate zucchini brownies, you can substitute yellow squash if needed. However, keep in mind that yellow squash may have a slightly different texture and moisture content compared to zucchini, which can affect the final result of your brownies.
How To Make Zucchini Brownies
These brownies with zucchini come together in a few simple steps. You can find the printable version of the instructions in the recipe card below.
- Prep. Preheat the oven to 350F. Grease and flour the baking pan (or line it with parchment paper).
- Make the batter. Combine the dry ingredients in a large bowl. In a separate bowl, beat the eggs then add the oil, vanilla, sour cream, and grated zucchini. Mix well. Add the wet ingredients to the dry ingredients and mix until just combined. The batter will be dry.
- Let sit. Let the batter sit for 5 minutes then mix again. The zucchini will release more liquid during this rest period so the batter should be a bit wetter now.
- Bake. Pour the batter evenly into the baking pan. Bake for 35-45 minutes, until a toothpick inserted in the center comes out with moist crumbs (not wet batter). Cool completely in the pan.
- Make the frosting. Whisk together the frosting ingredients until smooth and creamy. Add more milk or powdered sugar as needed to adjust the consistency.
- Frost the brownies. Once the zucchini brownies have cooled completely, spread the chocolate frosting on top. I like to use an offset spatula for even and smooth frosting. Let the frosting set before cutting and serving the brownies.
Here are a few important tips for making these irresistible chocolate zucchini brownies.
- Choose the best zucchini. Opt for medium-sized zucchini that are firm and free from blemishes. Fresher zucchinis tend to have better flavor and moisture content.
- Do I need to squeeze out the moisture in the zucchini? For this specific chocolate zucchini brownie recipe, it is recommended not to squeeze out excess moisture from the grated zucchini. Allowing the zucchini to retain some moisture adds to the fudgy texture of the brownies. However, if your grated zucchini appears excessively watery, you can gently pat it with paper towels to remove minimal moisture.
- Measure the ingredients properly. Use measuring cups and spoons specifically designed for dry and wet ingredients to ensure accuracy in measurements. Level off ingredients like flour and cocoa powder for precise amounts.
- Adjust the frosting consistency. Add more milk for a thinner consistency or more powdered sugar for a thicker frosting. Aim for a spreadable yet thick texture.
- Chill before slicing. For clean and precise slices, chill the frosted brownies in the refrigerator for about 30 minutes before cutting.
Proper Storage
- Fridge. Store chocolate zucchini brownies in an airtight container at room temperature for up to 3 days.
- Freezer. To freeze the brownies, wrap them tightly in plastic wrap or foil then place them in an airtight container. Thaw frozen brownies in the refrigerator overnight or at room temperature for a few hours before serving.
More Zucchini Baked Goods To Try
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Preheat your oven to 350°F (175°C). Grease and flour an 8×8-inch baking pan or line it with parchment paper.
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Combine the flour, sugar, cocoa powder, baking powder, salt, and dark chocolate chips in a large mixing bowl.
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In a separate bowl, beat the eggs lightly. Add the vegetable oil, vanilla extract, sour cream, and grated zucchini to the eggs and mix well.
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Add the wet ingredients to the dry ingredients and mix until just combined. The batter will be dry initially.
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Let the batter sit for 5 minutes, allowing the zucchini to release moisture. After 5 minutes, mix the batter again; it should now be wetter due to the released liquid from the zucchini.
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Pour the batter into the prepared 9×9-inch baking pan and spread it evenly.
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Bake in the preheated oven for 35-45 minutes or until a toothpick inserted into the center comes out with moist crumbs (not wet batter). Remove from the oven and let it cool completely in the pan.
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While the brownies are cooling, prepare the chocolate frosting. In a medium bowl, whisk together the melted butter, cocoa powder, milk, powdered sugar, vanilla extract, and a pinch of salt until smooth and creamy. Adjust the consistency by adding more milk or powdered sugar as needed.
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Once the brownies are cooled, spread the chocolate frosting evenly over the top.
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Allow the frosting to set before cutting the brownies into squares and serving.
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Calories: 420kcal | Carbohydrates: 70g | Protein: 5g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 38mg | Sodium: 153mg | Potassium: 330mg | Fiber: 4g | Sugar: 52g | Vitamin A: 206IU | Vitamin C: 4mg | Calcium: 89mg | Iron: 2mg
