Name: Extra Fudgy Chocolate Zucchini Brownies with Creamy Frosting
Prep time: 15 min
Cook time: PT-487854H40M24S
Total time: 50 min
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 1/2 cup unsweetened cocoa powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 cup granulated sugar; 1/2 cup brown sugar; 1/2 cup vegetable oil or melted butter; 2 teaspoons vanilla extract; 2 large eggs; 2 cups shredded zucchini (excess moisture squeezed out); 1 cup semi-sweet chocolate chips; 1/2 cup butter, softened; 2 cups powdered sugar; 1/4 cup unsweetened cocoa powder; 2–3 tablespoons milk or heavy cream; 1 teaspoon vanilla extract

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These extra fudgy chocolate zucchini brownies are a decadent dessert that sneaks in a healthy twist. I love how the zucchini adds incredible moisture without altering the rich chocolate flavor. Topped with a smooth, creamy frosting, these brownies are indulgent and satisfying—perfect for any time I’m craving a treat that feels special but is easy to make.

Why You’ll Love This Recipe

I always come back to this recipe because the brownies are unbelievably moist, fudgy, and loaded with chocolate flavor. The zucchini practically melts into the batter, leaving behind nothing but softness. And the creamy frosting? It’s the perfect finishing touch. I like that I don’t need fancy equipment or unusual ingredients, and even people who claim they “don’t like zucchini” end up loving these brownies.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Unsweetened cocoa powder
Baking soda
Salt
Granulated sugar
Brown sugar
Vegetable oil or melted butter
Vanilla extract
Eggs
Shredded zucchini (with excess moisture gently squeezed out)
Semi-sweet chocolate chips

For the creamy frosting:

Butter (softened)
Powdered sugar
Cocoa powder
Milk or heavy cream
Vanilla extract

Directions

I preheat the oven to 350°F (175°C) and grease a 9x13-inch baking pan.
In a bowl, I whisk together the flour, cocoa powder, baking soda, and salt.
In a separate large bowl, I mix the sugars with oil (or melted butter), vanilla, and eggs until smooth.
I stir the dry ingredients into the wet mixture just until combined.
I gently fold in the shredded zucchini and chocolate chips. The batter will be thick—perfect for that fudgy texture.
I spread the batter evenly into the prepared pan and bake for 30–35 minutes, or until a toothpick comes out with moist crumbs (not wet batter).
While the brownies cool, I prepare the frosting by beating together butter, powdered sugar, cocoa powder, vanilla, and milk until it’s smooth and spreadable.
Once the brownies are completely cool, I frost the top evenly and let it set before slicing.

Servings and timing

This recipe yields about 16 brownies. It takes around 15 minutes to prepare and 30–35 minutes to bake, with additional time for cooling and frosting.

Variations

When I want to change things up, I sometimes use dark chocolate chips or add a handful of walnuts or pecans for a bit of crunch. For a gluten-free version, I swap in a 1:1 gluten-free flour blend. I’ve also made these with coconut oil instead of vegetable oil, which adds a subtle flavor twist I really like.

Storage/Reheating

I keep the brownies in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5 days. If I want to serve them warm, I microwave a slice for about 10–15 seconds—it makes them taste like they just came out of the oven. For longer storage, I freeze individual pieces (without frosting) and frost them after thawing.

FAQs

Can I taste the zucchini in the brownies?

Not at all. The zucchini adds moisture but completely blends into the texture and flavor. I’ve served these to people who had no idea there were vegetables inside.

Should I peel the zucchini before shredding?

I don’t usually peel it. The skin softens while baking and isn’t noticeable in the final product. Plus, it adds a bit of color and nutrients.

Can I use a different frosting?

Yes, I sometimes use a simple ganache or even skip the frosting altogether if I’m short on time. They’re still rich and delicious on their own.

How do I prevent soggy brownies?

I make sure to squeeze out excess moisture from the shredded zucchini before adding it to the batter. This helps keep the texture fudgy, not wet.

Can I double the recipe?

Absolutely. I double the ingredients and bake it in a larger sheet pan, adjusting the baking time slightly and checking for doneness with a toothpick.

Conclusion

These extra fudgy chocolate zucchini brownies with creamy frosting are a favorite in my kitchen for good reason. They’re rich, satisfying, and full of hidden goodness. Whether I’m making them for a gathering or just a quiet night in, they never fail to impress.

Extra Fudgy Chocolate Zucchini Brownies with Creamy Frosting

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Author: Sue
Prep Time: 15 minutes
Cook Time: 30–35 minutes
Total Time: 50 minutes
Yield: 16 brownies
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

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Description

These extra fudgy chocolate zucchini brownies are rich, moist, and packed with chocolate flavor. The zucchini keeps them soft without being detectable, and the creamy frosting makes them indulgent and satisfying.

Instructions

Preheat oven to 350°F (175°C) and grease a 9x13-inch baking pan.
In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
In a large bowl, beat together granulated sugar, brown sugar, oil (or melted butter), vanilla, and eggs until smooth.
Stir dry ingredients into wet mixture just until combined.
Fold in shredded zucchini and chocolate chips. Batter will be thick.
Spread batter evenly into prepared pan and bake for 30–35 minutes, or until a toothpick inserted comes out with moist crumbs.
Cool brownies completely before frosting.
For frosting: Beat butter, powdered sugar, cocoa powder, vanilla, and milk until smooth and spreadable.
Frost cooled brownies evenly, allow to set, then slice and serve.

Notes

Squeeze excess moisture from zucchini to avoid soggy brownies.
You can substitute dark chocolate chips or add nuts for variety.
For a gluten-free option, use a 1:1 gluten-free flour blend.
Store brownies in an airtight container at room temperature for up to 3 days, refrigerated up to 5 days, or freeze (without frosting) for longer storage.