Recipe for Zucchini Brownies

Need a delicious treat with hidden veggies? These Zucchini Brownies are the best! They only need a few basic ingredients and your family will want you to make more and more.

Need a delicious treat with hidden veggies? These Zucchini Brownies are the best! They only need a few basic ingredients and your family will want you to make more and more. #zucchinibrownies #zucchinirecipes

Recipe for Zucchini Brownies

As you near the end of the gardening season you may be looking at that big pile of zucchini left and thinking, “What on earth am I supposed to do with this? My family is all zucchini’d out!” Or maybe you aren’t quite at the end of the gardening season yet but are looking for a sweet treat to make for your family where you can hide some veggies in.

Well, I’d like to share with you a recipe that my mom gave me (and made all of my growing up years!) that I think is about the best thing you can make with zucchini. Scroll to the bottom to learn how to freeze these for later (they freeze well!), if for some reason you have extras.

If you need a gluten-free version, I have one here: Gluten Free Zucchini Brownies.

Recipe for Zucchini Brownies

What You Need:

  • 1 1/2 c. sugar
  • 1/2 c. oil
  • 2 t. vanilla
  • 2 c. shredded zucchini
  • 2 c. flour
  • 1 1/2 t. baking soda
  • 1 t. salt
  • 1/3 c. cocoa

Mix all ingredients together well and pour into a 9×13 greased pan. Bake the Zucchini Brownies for 35 mins at 350F degrees. Cool the brownies before adding the frosting.

Zucchini Brownie Frosting

  • 6 T. butter
  • 6 T. milk
  • 1 1/2 c. sugar

Mix all frosting ingredients in a saucepan and boil for exactly 1 minute. Remove from heat and add 1/2 c. of chocolate chips. Stir every few minutes until at desired thickness. Pour on top of brownies after they are cooled.

zucchini brownies recipe

Store these Zucchini Brownies in an airtight container in the refrigerator after they have cooled so that they will not dry out. You can enjoy these cold, but I love them warmed up for a few seconds in the microwave before eating.

These brownies also freeze very well if you want to make them in advance. Just prepare and bake the entire recipe, as shown above, cut into squares and freeze with parchment paper in between the layers of brownies. You can freeze them with the frosting on or you can add the frosting later.

Need to print this Zucchini Brownies recipe? Grab it below:

Zucchini Brownies

Ingredients

  • 1 1/2 cups sugar
  • 1/2 cup oil
  • 2 teaspoons vanilla
  • 2 cups shredded zucchini
  • 2 cups flour
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 1/3 c.upcocoa

Instructions

  1. Mix all ingredients together well and pour into a 9x13 greased pan. Bake the Zucchini Brownies for 35 mins at 350F degrees. Cool the brownies before adding the frosting.

Recipe Notes

Zucchini Brownie Frosting

6 T. butter
6 T. milk
1 1/2 c. sugar

Mix all frosting ingredients in a saucepan and boil for exactly 1 minute. Remove from heat and add 1/2 c. of chocolate chips. Stir every few minutes until at desired thickness. Pour on top of brownies after they are cooled.

Here are some other yummy zucchini recipes that our family loves:

Get even more Quick Zucchini Recipes!

This recipe for Zucchini Brownies was originally published on Little House Living in August 2011. It has been updated as of June 2019.

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16 Comments

  1. Another type of easy brownies like this is make your brownie mix like normal then add your bananas that are starting to go brown. They are so tasty and not very expensive.

  2. Nice. I just made Spiced Zucchini muffins, but mine were store bought. Maybe next year 🙂

  3. Thank you! Made this up tonight after seeing your post! Perfect timing for husbands birthday! And my son who runs at the sight of fruit or veggies didn’t even stop for a breath as he snarfed it up!

  4. Mmmmm sounds good to me!!! lol….plus, sneaking in an extra vegetable serving never hurt anybody that I know!!

  5. i gotta try it …i use coconut oil in my brownies…do u think zucchini will mix with it well…….

  6. Carol, yes I think it would turn out just fine with coconut oil in it.

  7. Michelle, the zucchini I used today has only been frozen for about a month but I have the same success with zucchini that’s several months old.

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