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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 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 24 brownies
Calories 205 kcal

Equipment

  • Large mixing bowl
  • Medium mixing bowl
  • Cheese grater or food processor
  • 9x13-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 9x13-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