Sneak in a full serving of vegetables with these Chocolate Zucchini Brownies — they’re so rich and fudge-y the kids will never suspect a thing!
Chocolate Zucchini Brownies
Getting your daily veggies has never been so sweet! (Pun intended!!)
These chocolate zucchini brownies are thick, rich, and fudge-y AND they have a full serving of veggies baked right into them! Kids will never be the wiser!
The zucchini in these decadent brownies cooks down in the oven and is perfectly masked by the chocolate making this seem like a regular brownie. Next time you’re in the mood for brownies, make them “healthier” with this Zucchini Brownies recipe!
What You Need to Make Zucchini Brownies
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- Cocoa powder
- Baking soda
- White sugar
- Vegetable oil
- Vanilla extract
- Zucchini — grated and moisture squeezed out
- Chocolate chips
For the Frosting:
- White sugar
- Cocoa powder
- Vanilla extract
Kitchen Tools Used
- Mixing bowls
- Electric mixer
- Baking dish — use an 8″ square for thicker brownies or a 9×13″ dish for thinner brownies
Are Zucchini Brownies Healthy?
It’s all about perspective!
Are these zucchini brownies healthier than regular brownies? Of course! They’re made with veggies! Are they what I would call a “health food?” Not exactly, I mean, they’re made with sugar and chocolate chips so I’d still call them a treat.
Are they a cool way to get your kids to eat more veggies without a battle? Totally! They taste really really good and just like the “real” thing, so they’ll never know the difference if you don’t tell ’em!
Can You Make This Recipe Gluten Free?
Yes! If you’re looking for a healthy gluten free brownie, you can easily adapt this recipe to fit the bill! Simply swap out the flour in the ingredients list for gluten free all-purpose flour — cup for cup.
Everything else in the recipe should be gluten free. If cross-contamination is a concern, I recommend checking package labels on the products you use to make sure they are processed in a facility that is gluten free.
Can You Make This Recipe Lactose Free?
This is a big one for me, as I am lactose intolerant. Butter isn’t an issue for me (so I always use regular butter in my recipes), but most dairy is a no-go.
The good news is that you can use any type of milk you like for this recipe. We regularly use almond milk or cashew milk in baking projects with great results. Both of those should work just fine here too.
You may also want to use dairy free chocolate chips too — we love Enjoy Life chocolate chips.
How to Make Zucchini Brownies
Preheat your oven to 350°F and grease your baking dish. Use an 8″ square or small rectangle dish (like shown in our photos) for extra thick brownies. If you like your brownies a little thinner, you can use a 9×13″ dish, just keep an eye on the baking time as they may cook more quickly.
In a large mixing bowl, whisk together the flour, dark cocoa powder, baking soda, and salt. Make a well in the center of the dry ingredients and add in the white sugar and oil.
Beat well to incorporate, then add the vanilla extract, shredded zucchini, and milk.
TIP: Make sure to squeeze out the excess moisture from your zucchini before adding to the mix.
Mix on medium-low speed until fully combined and no dry patches remain.
Stir in the chocolate chips by hand. We used about a cup, but you can add more or less to your preference.
Bake until a toothpick inserted in the middle of the brownies comes out clean. Here are approximate baking times:
- 8″ square pan (or small rectangle pan) — 35-45 minutes
- 9 x 13″ pan — 25-30 minutes
Allow the brownies to cool completely before preparing the frosting.
To Make The Fudge Icing
Combine the sugar, dark cocoa powder, butter, and milk in a medium saucepan over medium or medium high heat. Bring chocolate mixture to a boil for 2-3 minutes, stirring constantly to avoid scorching.
Remove pan from heat and stir in the vanilla extract. Let stand for 1 minute, then beat frosting with an electric mixer for 3 minutes to thicken.
Scoop the frosting on top of the cooled brownies and spread out to cover the surface.
Allow frosting to set before cutting or storing brownies. They’ll last for 2-3 days in a storage container at room temperature.
Can You Freeze Zucchini Brownies?
Absolutely! To make them stay fresh longer, don’t cut the brownies into squares. Instead, pop the entire pan of brownies out in one piece and wrap them in parchment paper or plastic wrap. Then put them in a freezer bag or container.
When you’re ready to enjoy, remove wrapping and let them thaw at room temp. When almost thawed, you can put the brownies (still in one piece) on a cookie sheet and bake for 5 minutes to warm. After they’re warmed, put them on a cutting board and cut into individual servings.
More of our favorite healthier baking recipes:
- Flourless Almond Butter Chocolate Chip Cookies
- Quinoa Apple Cake
- Gluten Free Sticky Toffee Pudding Cake
- Gluten Free Strawberry Cupcakes
- Keto Chocolate Chip Cookies
Grab a Printable Copy of our Zucchini Brownie Recipe
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Zucchini Brownies with Chocolate Frosting
- Electric mixer or stand mixer
- 8" square pan OR 9x13" pan
- Medium Saucepan
- 2 cups flour
- 1/2 cup cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 1/2 cups sugar
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 1/2 cups zucchini grated and moisture squeezed out
- 1/4 cup milk
- 1 cup chocolate chips or to taste
for the Frosting:
- 1 cup sugar
- 1/4 cup cocoa powder
- 1/4 cup butter
- 1/4 cup milk
- 1 teaspoon vanilla extract
To Make the Brownies
- Preheat oven to 350° and grease your baking dish.
- Whisk together the flour, dark cocoa powder, baking soda, and salt in a large bowl.
- Make a well in the center of the dry ingredients and add to it the white sugar and oil.
- Beat with electric mixer to incorporate, then add the vanilla extract, zucchini, and milk. Mix until well-combined and no dry patches remain.
- Stir in the chocolate chips with a wooden spoon or spatula.
- Scoop batter into pan. Bake for 25-30 minutes (for a 9x13 pan) or 35-45 min (for an 8x8 pan). They're done when a toothpick inserted in the middle comes out clean.
To Make the Chocolate Frosting
- Combine the sugar, dark cocoa powder, butter, and milk in a medium saucepan over medium heat. Bring to a boil for 2-3 minutes, stirring constantly.
- Remove from heat and stir in the vanilla extract. Let stand for 1 minute, then beat with an electric mixer for 3 minutes to thicken.
- Scoop frosting on top of completely cooled brownies and smooth with spatula. Allow frosting to set before serving or storing.
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