These incredibly moist and fudgy zucchini brownies are a gamechanging way to use up summer zucchini! Topped with silky cream cheese frosting, they’re the perfect balance of rich chocolate and garden-fresh flavor. After testing this recipe countless times, I promise this will become your new favorite way to sneak vegetables into dessert!
Why You’ll Love These Zucchini Brownies
- Ultra moist and fudgy thanks to fresh zucchini
- Rich chocolate flavor with hints of vanilla
- Crowned with dreamy cream cheese frosting
- One-bowl recipe – minimal cleanup!
- No fancy ingredients or equipment needed
- Perfect way to use garden zucchini
- Stays fresh and moist for days
My love for baking with zucchini started with my favorite zucchini cake, but these brownies take it to a whole new level. The secret is in how you prep the zucchini – don’t squeeze out too much moisture! That natural water content is what makes these brownies incredibly soft and fudgy.
What makes these brownies truly special is their perfectly balanced texture. They’re dense and fudgy like a brownie should be, but with an incredibly tender crumb from the fresh zucchini. The cream cheese frosting adds a tangy sweetness that complements the rich chocolate perfectly. Trust me, even veggie skeptics won’t be able to resist these!
Baker’s Tip: Use the medium holes on your box grater for the perfect zucchini texture. The fine holes will release too much moisture, while large holes can make the texture too chunky. And remember – no need to peel the zucchini first!
Key Ingredients That Make These Brownies Special
Let me walk you through the star players in these incredibly moist zucchini brownies! Each ingredient plays an important role in creating that perfect fudgy texture we’re after.
- Fresh Zucchini: The secret moisture-maker! You’ll need 2 cups grated zucchini, and here’s the key – don’t squeeze out all the moisture. That natural water content is what makes these brownies incredibly tender. Leave the skin on for extra nutrients and pretty green flecks throughout.
- Cocoa Powder: Use natural unsweetened cocoa powder for that rich, deep chocolate flavor. Dutch-process works too, but I find natural cocoa gives these brownies the perfect chocolate punch.
- Oil: While butter adds flavor, oil creates an incredibly moist texture that stays fresh for days. I use vegetable oil, but canola oil works perfectly too! You could even try using my favorite zucchini cake trick and substitute half the oil with applesauce.
- Eggs: Just one egg is all we need to bind everything together while keeping the brownies dense and fudgy rather than cakey.
- Vanilla Extract: Don’t skip this! It enhances the chocolate flavor and adds wonderful depth.
Success Tips for Perfect Zucchini Brownies
- Grate the zucchini properly: Use the medium holes of your box grater – this creates the perfect texture without releasing too much moisture. The large holes make the zucchini too chunky, while the small holes turn it to mush.
- Don’t overmix the batter: Once you add the dry ingredients, mix just until combined. Overmixing can lead to tough, dense brownies instead of that perfect fudgy texture we want.
- Check for doneness carefully: Insert a toothpick in the center – it should come out with a few moist crumbs, but not wet batter. Overbaking will dry out your brownies and negate all that wonderful zucchini moisture.
- Cool completely before frosting: I know it’s tempting to frost them right away, but patience is key! Warm brownies will melt your cream cheese frosting.
Step-by-Step Baking Instructions
After testing this recipe dozens of times in my kitchen, I’ve perfected the method for the fudgiest zucchini brownies you’ll ever taste! Let me walk you through exactly how to make them.
Preparing Your Pan and Ingredients
- Preheat your oven to 350°F (177°C) and line a 9×13-inch pan with parchment paper, leaving some overhang for easy removal
- Grate your zucchini using the medium holes of a box grater – you’ll need 2 cups
- Gather all remaining ingredients and let them come to room temperature
Making the Brownie Batter
- Mix wet ingredients: In a large bowl, whisk together oil and sugar until combined. Add the egg and vanilla, mixing until smooth and creamy
- Add zucchini: Fold in your grated zucchini – don’t worry if it seems wet, that moisture is what makes these brownies amazing!
- Combine dry ingredients: In a separate bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt
- Create batter: Gently fold dry ingredients into wet ingredients just until combined – like my favorite mint brownies, overmixing will make them tough
Baking and Cooling
Spread the thick batter evenly in your prepared pan. It might seem too thick – that’s perfect! Bake for 30-35 minutes until a toothpick inserted comes out with moist crumbs. Let cool completely before frosting.
Creative Variations and Serving Ideas
Mix-In Options
- Chocolate lover’s dream: Add 1 cup chocolate chips to the batter
- Nutty twist: Fold in 1/2 cup chopped walnuts or pecans
- Double chocolate: Drizzle melted chocolate over the frosting
Serving Suggestions
These brownies are incredibly versatile! Here are my favorite ways to serve them:
- Warm slightly and top with vanilla ice cream
- Cut into mini squares for a party platter
- Pack in lunch boxes (they stay moist for days!)
- Create a brownie sundae with hot fudge and whipped cream
Storage tip: Keep these beauties in an airtight container at room temperature for up to 5 days, or freeze unfrosted brownies for up to 3 months.
FAQs & Final Thoughts
Frequently Asked Questions
While fresh zucchini is best, you can use frozen zucchini that’s been completely thawed and patted dry. Keep in mind that frozen zucchini tends to be more watery, so you’ll want to gently squeeze out a bit more moisture than you would with fresh.
If your brownies are too wet, you likely didn’t remove enough moisture from your zucchini. While we want to keep some moisture, extra-large or particularly watery zucchini might need a gentle squeeze with paper towels. Also, make sure you’re measuring your zucchini after grating, not before.
Absolutely! While the cream cheese frosting adds a wonderful tangy sweetness, these brownies are delicious on their own. You could also try my chocolate ganache for a different twist!
Store frosted brownies in an airtight container in the refrigerator for up to 5 days. Let them come to room temperature before serving for the best texture. Unfrosted brownies can be stored at room temperature for 3-4 days.
Final Thoughts
Oh my goodness, friends – these zucchini brownies are pure magic! Every time I make them, they disappear faster than any other treat in my kitchen. They’re the perfect way to use up that garden zucchini while sneaking some veggies into dessert. The best part? Nobody will guess there’s zucchini hiding in these rich, fudgy squares!
If you’re new to baking with zucchini, this recipe is the perfect place to start. They’re nearly impossible to mess up, and that cream cheese frosting is absolutely dreamy. Give these brownies a try – I just know they’ll become a family favorite! And don’t forget to snap a picture and tag me on social media – I absolutely love seeing your baking adventures! 🥒🍫
ZUCCHINI BROWNIES
Equipment
- 9×13” pan Greased
- Large mixing bowl
- Wire cooling rack
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 9×13” 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.
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