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Zucchini Brownies

Zucchini Brownies

Moist Zucchini Brownies with a rich chocolate frosting on top! You won't even know that there's zucchini in this dessert.

Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Yield 18 servings



  • 1/2 cup vegetable oil (you can replace half with applesauce if you want)
  • 1 1/2 cups white sugar
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose or whole wheat flour
  • 1/2 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 cups shredded zucchini


  • 6 tablespoons unsweetened cocoa powder
  • 1/4 cup butter
  • 2 cups powdered sugar
  • 1/4 cup milk
  • 1/2 teaspoon vanilla extract


  1. Preheat oven to 350 degrees F. Grease and flour a 9x13 inch baking dish.
  2. In a large bowl, mix together the oil, applesauce, sugar and 2 teaspoons vanilla until well blended. Combine the flour, 1/2 cup cocoa, baking soda and salt; stir into the sugar mixture. Mixture will be dry until you add the zucchini. If your zucchini is really wet use paper towels to squeeze out some moisture. Stir in the zucchini. Spread evenly into the prepared pan. The zucchini will release moisture as it bakes.

  3. Bake for 25 to 30 minutes in the preheated oven, until brownies spring back when gently touched.
  4. For the frosting: Melt together the 6 tablespoons of cocoa and margarine and set aside to cool. In a medium bowl, blend together the confectioners' sugar, milk and 1/2 teaspoon vanilla. Stir in the cocoa mixture. Spread over cooled brownies before cutting into squares.

Recipe Notes


  • Shred the zucchini with a food processor or a grater.
  • Zucchini is really wet when shredded. Use paper towels to squeeze out some of the moisture.

Source: adapted from Allrecipes