Desserts Recipes

Frosted Zucchini Brownies

Frosted Zucchini Brownies

Frosted Zucchini Brownies

I don’t know how your garden is growing, but I’ve got zucchini coming out my ears. Not complaining here -just trying to think of unique and new was to serve it up. So . . . I’ve decided try a new zucchini recipe weekly and post it here. I’ve made the zucchini cakes several times now, and am not tired of them!

You can never go wrong with brownies, so I thought they’d be a good dessert for our Father’s Day get together. I knew it was going to be a scorcher that day, so I baked the brownies the night before, so I could avoid heating up the kitchen the next morning. I left the frosting for just before serving. The brownies disappeared pronto, and none of the kids could tell they were loaded with yummy veggies. I also used unsweetened applesauce in place of the vegetable oil. These are a dense brownie – so beware.

Frosted Zucchini Brownies

Inspired by blogchef

5.0 from 2 reviews
Frosted Zucchini Brownies
Prep time: 
Cook time: 
Total time: 
Serves: 20
  • ½ cup vegetable oil (I used applesauce)
  • 1 ½ cups white sugar
  • 2 tsp vanilla extract
  • 2 cups all purpose flour
  • ½ cup unsweetened cocoa powder
  • 1 ½ tsp baking soda
  • 1 tsp salt
  • 2 cups zucchini (shredded)
  • ½ cup chopped walnuts - optional
Chocolate Frosting
  • 6 Tbs unsweetened cocoa powder
  • ¼ cup butter
  • 2 cups powdered sugar
  • ½ cup milk
  • ½ tsp vanilla extract
  1. Preheat oven to 350°.
  2. Grease and flour a 9×13 inch baking dish. (I lined with parchment for ease or removal after baking, and transferred to a serving platter before frosting).
  3. In a large bowl mix together oil, sugar and 2 teaspoons of vanilla extract until well blended.
  4. In another bowl combine the flour, ½ cup cocoa powder, baking soda and salt. A little at a time stir into the sugar mixture.
  5. Fold in zucchini and walnuts. Spread the mixture evenly into the prepared baking dish.
  6. Bake for 25-30 minutes until the brownies spring back when gently touched. Remove from the oven and allow them to cool.
To make the frosting:
  1. In a small saucepan over low heat melt together the cocoa powder and butter. Set aside to cool.
  2. In a medium bowl blend powdered sugar, milk, and ½ teaspoon vanilla extract. Stir in the butter/cocoa mixture.
  3. Spread over cooled brownies and cut into squares.





About the author

Emily Buys


  • Thanks Emily! This came at a perfect time for me: our neighbors are also already getting tired of our zucchini bonanza, and this is one way I can sneak some veggies into my brother who tends to pick the vegetables out of everything I cook for him.

  • I love zucchini, these sound awesome! =)
    Ive had zucchini bread, but I dont think Ive ever had zucchini brownies before.

  • Will the kids be able to tell there are zucchini shreds in there or does it kind of just melt away when cooked. My kids are soooo picky they can spot veggies a mile away. Except when I throw a jar or two of baby food (peas, carrots, green beans) into their tomato sauce or sloppy joes, no one seems to notice then, thank goodness 🙂

  • My kids can see that there is something different in the brownies, but they can’t tell that there are vegetables in it. They taste so good!

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