These Zucchini Brownies are made with grated zucchini and topped with a simple cream cheese frosting, for the most decadent and delicious homemade brownies!
I welcome zucchini season with open arms, eager to incorporate the fresh veg into my favorite Zucchini Muffins, Zucchini CakeCarrot Zucchini Bars and of course Zucchini Bread.
A zucchini brownie with cream cheese frosting, on a plate.

What I LOVE about this recipe:

  • That frosting.  Smooth and creamy cream cheese frosting that pairs perfectly with chocolate brownies.
  • The zucchini. This brownie recipe relies on the grated zucchini to make it extra moist.
  • The texture.  These brownies have a slightly dense cake-like texture that I absolutely love.

Grating zucchini:

Do NOT peel: Leave the skin on the zucchini for grating.  Simply wash the zucchini, cut off the ends and grate.

Choose grating method:  Use the medium size holes of the box grater or use the grating feature on your food processor.

Squeeze out some of the excess moisture: Depending on the size and quality of the zucchini some will have more moisture than others. If the zucchini seems overly wet once it’s grated, use a paper towel to gently squeeze out some (not all) of the moisture. This zucchini recipe does rely on the fact that the zucchini will provide moisture to the batter–we just don’t want so much that it creates a gummy texture, but we don’t want to squeeze it out dry, either.

How to Make Zucchini Brownies:

Mix wet ingredients.  Mix the oil and sugar. Add the egg and mix well. Add the vanilla and shredded zucchini and mix well.

Mix dry ingredients.  In a separate bowl, mix the flour, cocoa powder, baking soda, baking powder and salt.

Combine. Add dry ingredients to the large mixing bowl and beat until combined.

Add to pan.  Spread mixture into prepared pan (batter will be thick) and smooth into an even layer.

Three process photos for making the batter for zucchini brownies and adding it to a 9x13 inch pan.

Bake for 30-35 minutes or until they center of the brownies springs back when gently touched. Cool on a wire cooling rack.

Frost.  Once they are completely cool, frost with cream cheese frosting.

Cream cheese frosting being spread over zucchini brownies.

Variations:
  • Healthier zucchini brownies: cut the sugar in half and use 1 cup whole wheat flour and 1 cup all-purpose flour. Use applesauce instead of oil.
  • Gluten-free zucchini brownies: substitute gluten free flour.
  • Vegan zucchini brownies: use a flax egg and omit the frosting or use a vegan frosting.
Consider using your zucchini in these yummy recipes:

You can also FOLLOW ME on FACEBOOKTWITTERINSTAGRAM and PINTEREST for more great recipes!

Recipe

A zucchini brownie with cream cheese frosting, on a plate.
Prep 10 mins
Cook 30 mins
Total 40 mins
Save Recipe

Ingredients
  

  • 1/2 cup oil (vegetable or canola oil)
  • 1 1/2 cups granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 cups zucchinis , shredded
  • 2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon salt

Instructions
 

  • Preheat oven to 350 degrees F. Grease a 9x13'' pan.
  • In a large mixing bowl beat together the oil and sugar. 
  • Add the egg and mix well. Add the vanilla and shredded zucchini and mix well. 
  • In a separate bowl mix together the flour, cocoa powder, baking soda, baking powder and salt. 
  • Add dry ingredients to the large mixing bowl and beat until combined.
  • Spread mixture into prepared pan (batter will be thick) and smooth into an even layer. 
  • Bake for 30-35 minutes or until they center of the brownies springs back when gently touched. Cool on a wire cooling rack.
  • Frost brownies with cream cheese frosting, once they are completely cool.

Nutrition

Calories: 409kcalCarbohydrates: 63gProtein: 3gFat: 17gSaturated Fat: 6gCholesterol: 37mgSodium: 242mgPotassium: 145mgFiber: 1gSugar: 49gVitamin A: 370IUVitamin C: 2.8mgCalcium: 36mgIron: 1.3mg

Did You Make This Recipe?

Tag @TastesBetterFromScratch on Instagram with #TastesBetterFromScratch!

Have you tried this recipe?!

RATE and COMMENT below! I would love to hear your experience.

I originally shared this recipe July 2015. Updated June 2020 with process photos and additional instructions.

Related Posts

Share Recipe

Categories

About The Author

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

Leave A Comment

Your email address will not be published.

Recipe Rating




Comments

  1. 5 stars
    I was given a few zucchini the other day and decided to whip these up for a barbecue we were hosting. They were a huge hit with the guests and especially my family. I was wondering if this recipe could be altered to make a lemon zucchini “blondie” by eliminating the cocoa, upping the flour, and adding lemon juice and zest. Would anything else need to be changed for that flavor profile and mix of ingredients?