If your summer garden is exploding with zucchini, here’s the sweet surprise you didn’t know you needed: zucchini brownies. Not just any brownies—these are ultra-fudgy, secretly veggie-packed, and dangerously addictive. Even better? They’re egg-free, dairy-free (if you skip or swap the frosting), and made from simple pantry staples.

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These brownies are perfect for families, picky eaters, or anyone who’s trying to sneak in an extra veggie or two without compromising dessert. They freeze well, travel well, and you won’t even miss the eggs.

Ingredients for Zucchini BrowniesFor the Brownies:

2 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1 1/2 tsp baking soda
1 tsp salt
2 cups zucchini (shredded or finely diced)
3/4 cup vegetable or canola oil
2 tsp vanilla extract
1 1/2 cups white sugar

For the Marshmallow Frosting:

1/4 cup butter
1 cup sugar
1/4 cup milk
1/2 cup chocolate chips
1/2 cup mini marshmallows (or chopped large ones)
1 tsp vanilla

How to Make Zucchini Brownies (Step-by-Step)

1. Prep Your Zucchini

Wash your zucchini, trim the ends, and shred using a cheese grater. You can also dice it small if you prefer a chunkier texture.

2. Mix the Dry Ingredients

In a medium bowl, whisk together flour, cocoa, baking soda, and salt.

3. Mix the Wet Ingredients

In a separate large bowl, stir together the zucchini, sugar, oil, and vanilla.

4. Combine and Bake

Add dry ingredients into the wet and stir until just combined. Pour batter into a greased 9×13-inch pan. Bake at 350°F for 30-40 minutes, or until a toothpick inserted near the center comes out mostly clean (a little fudgy is fine).

5. Make the Frosting

While brownies cool, melt butter in a saucepan. Stir in sugar and milk and bring to a gentle boil. Let boil for 1 minute, stirring constantly. Remove from heat and add chocolate chips and marshmallows. Stir until smooth. Mix in vanilla and let sit for 2-3 minutes to thicken slightly before spreading over cooled brownies.

Tips & Tricks for Perfect Brownies Every Time

Shredded vs. Diced: Shredded zucchini blends in seamlessly. Diced adds texture but is more visible.
Don’t Overbake: Slightly underbaked = fudgier texture. Go by the toothpick test.
No Mini Marshmallows? Chop large ones with scissors—they melt the same.
Let Frosting Set: For clean cuts, let the frosting cool and set fully before slicing.

Substitutions & Variations

Vegan Option: Use non-dairy butter and plant milk in frosting, or skip it entirely.
Gluten-Free: Swap all-purpose for a 1:1 gluten-free baking flour.
No Frosting? Dust with powdered sugar or drizzle with chocolate syrup.
Healthier Sweetener: Try coconut sugar instead of white sugar.

Zucchini Brownies (Fudgy, Moist & Kid-Approved)

Chef Luca

A rich, ultra-moist brownie recipe made with shredded zucchini for extra texture and nutrition—yet no one will notice the hidden veggies. Egg-free, dairy-free optional, and perfect for summer garden overflow or freezer-friendly treats year-round.

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Prep Time 15

Cook Time 30

Total Time 45

Course Dessert

Cuisine American

Servings 24 brownies

Calories 205 kcal

Equipment

Large mixing bowl
Medium mixing bowl
Cheese grater or food processor
9×13-inch baking pan
Whisk and spatula
Saucepan
Measuring cups and spoons

Ingredients

Brownies:
2 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1 1/2 tsp baking soda
1 tsp salt
2 cups shredded or finely diced zucchini
3/4 cup vegetable or canola oil
2 tsp vanilla extract
1 1/2 cups white sugar
Marshmallow Frosting:
1/4 cup butter
1 cup sugar
1/4 cup milk
1/2 cup chocolate chips
1/2 cup mini marshmallows or chopped large ones
1 tsp vanilla extract

Instructions

Preheat oven to 350°F (175°C) and grease a 9×13-inch baking pan.
Shred or dice zucchini and set aside.
Mix dry ingredients (flour, cocoa, baking soda, salt) in a medium bowl.
Combine wet ingredients (zucchini, sugar, oil, vanilla) in a large bowl.
Combine wet and dry until batter is fully incorporated.
Pour batter into prepared pan and spread evenly.
Bake for 30–40 minutes or until a toothpick comes out mostly clean.
Cool completely before frosting.
For frosting: Melt butter in saucepan, stir in sugar and milk, bring to boil for 1 minute.
Remove from heat, stir in chocolate chips and marshmallows until smooth.
Stir in vanilla, let cool slightly, then spread over cooled brownies.

Notes

For a vegan version, use plant-based butter and milk in the frosting.
Zucchini can be prepped and frozen in 2-cup portions for future baking.
To cut cleanly, let the frosted brownies set for 30+ minutes before slicing.
These brownies freeze well—store up to 3 months in a sealed container.

Nutrition (Per Serving)

Calories: 205 kcal
Carbs: 31g
Protein: 1.8g
Fat: 10.6g
Saturated Fat: 3.1g
Sugar: 17.9g
Fiber: 1g
Sodium: 20mg
Cholesterol: 7mg

Frequently Asked Questions (FAQ)

How should I store these brownies?

Keep them in an airtight container at room temp for up to a week. For longer storage, freeze them for up to 3 months. Just thaw on the counter before eating.

Can I freeze shredded zucchini to use later?

Absolutely. Prep it in 2-cup portions and freeze in airtight bags. Use directly in recipes without thawing.

Can I make these without frosting?

Totally. The brownies are rich and moist enough on their own. Frosting is just a (very delicious) bonus.

Do kids notice the zucchini?

Not really. Especially if shredded. The chocolate masks the flavor, and most kids are too busy enjoying the fudge factor to care.

The Best Zucchini Brownies (Fudgy, Moist & Kid-Approved)