Zucchini Brownies with Fast Frosting are rich, chocolaty and fudgy. They're filled with shredded zucchini and smothered in a delicious fast chocolate frosting.
This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases at no extra cost to you. Click HERE to read my policies.
This post was originally posted on 7/21/2020 and updated on 8/22/2024.
Why We Love Zucchini Brownies with Frosting
- An easy one bowl brownie recipe. No mixer or beaters needed.
- Only basic pantry staples needed.
- The grated zucchini adds so much moisture to the brownies.
- A great way to use up some extra garden zucchini.
- The super fast and easy chocolate frosting takes the brownies over the top!
Zucchini Brownies with Fast Frosting Recipe Ingredients
- Salted Butter
- Unsweetened Cocoa Powder
- White Sugar
- Eggs
- Pure Vanilla Extract
- Unbleached All Purpose Flour
- Shredded Zucchini
- Milk
- Dark Chocolate Chips
Substitution Suggestions
- Salted Butter: You can use unsalted butter. I suggest adding an extra ½ teaspoon of salt to the brownie batter and ⅛ teaspoon of salt to the frosting.
- Pure Vanilla Extract: Pure extracts are best. Using imitation extracts leave an unpleasant after taste in your baked goods.
- All Purpose Flour: You can also white whole wheat flour or whole wheat flour if you like. The brownies will turn just a bit more dense, but still fudgy and delicious!
- Milk: I prefer to use 2% cows milk because it is what I have on hand. You can use any type of milk. Buttermilk is also a good option.
- Dark Chocolate Chips: You can use your favorite chocolate. Milk chocolate chips and semi-sweet chocolate chips are great options. I like to use dark chocolate chips because it's my favorite! I also think it helps balance out the sweetness in the brownies.
How to Make Fudgy Zucchini Brownies with Fast Frosting
- First, preheat the oven to 350°F and line a 9x13 baking dish with parchment paper or grease it well nonstick cooking spray.
- In a microwave safe bowl or on the stove top over low heat melt the butter. To the melted butter add the cocoa powder and whisk together until smooth.
- Next, add the granulated sugar and whisk until combined.
- Add the eggs and vanilla extract. Whisk together really well until light and airy.
- Then with a rubber spatula or wooden spoon stir in the dry ingredients: flour and salt just until it is incorporated with no more white streaks.
- Finally, fold in the shredded zucchini. This batter will be thick, which is exactly what you want for these rich and fudgy brownies.
- Now spread the brownie batter into prepared pan and bake it for 25-30 minutes until a toothpick inserted in the center comes out with damp crumbs.
- Once the brownies are done, set them aside to start cooling.
- While the brownies are cooling, start the fast frosting. Add the milk, butter and granulated sugar to a medium sized saucepan and heat over medium heat.
- Gently whisk the frosting constantly until it comes to a rapid boil. Once it starts boiling, start timing while continuing to whisk. The frosting needs to boil for only 1 minute. Not a second longer.
- Remove from heat and whisk in chocolate chips until completely melted and smooth.
- Immediately pour the frosting over the warm brownies. The frosting will set fast so you need to pour around the brownies as evenly and quickly as possible.
- Let the brownies cool completely before slicing and serving.
I love zucchini with chocolate! It makes the desserts so tender and delicious! Here are some other favorite recipes to try:
Storing Zucchini Brownies with Frosting
Storing: Store the zucchini brownies in an airtight container in a cool dry place. The brownies will stay fresh for 4-5 days.
Freezing: Once the brownies are completely cooled you can slice them and put them in a freezer safe air tight container. If you need to layer them, use wax or parchment paper so they don't stick together. Or you can individually wrap the brownies in plastic wrap and place in freezer safe container. Frosted zucchini brownies will last in the freezer 3-4 months.
Thawing: Simply thaw the zucchini brownies at room temp for 30 minutes. If individually wrapped, unwrap them before thawing. That way none of the frosting will be pulled off with the wrapper.
Tips for Zucchini Brownies with Fast Frosting
- Line the baking dish with parchment paper leaving an inch overhang on the long edge so you can easily lift the bars out of the dish once cooled.
- Use room temperature ingredients. It helps the batter and frosting come together better.
- Always fluff your flour and then spoon and level it to measure. Doing this will prevent too much flour from being added and ultimately making the bars too dense and dry.
- After adding the eggs to the brownie batter, whisk like your life depends on it. The more airy the batter gets, the better.
- Let bars cool completely before slicing. They need time to set so they aren't a gooey mess.
- To get clean cuts, line the baking pan with parchment paper then once the bars are cooled lift them out of the pan. Using a plastic knife or sharp knife, slice in one smooth cut. Do not use a sawing motion to cut bars.
FAQs
Nope! No need to spend extra time peeling the zucchini. The skin on zucchini is thin enough that it becomes really tender when baked.
I shred zucchini 2 different ways. If it is a small zucchini, I'll just use the box grater. Super simple, no need to peel or scoop out any seeds. If I have a large zucchini, and by large I mean a foot long or bigger, I'll use my Food Processor. I have the attachment blade that will shred and it works wonders. No need to peel the large zucchinis, but you will need to scoop out the seeds. They will be too big to shred. Usually when I have my food processor out I'll shred 3-4 zucchinis and freeze it all so I have shredded zucchini all winter long. Which means I can have these brownies all winter long too!
You can use any size zucchini for this brownie recipe. Normally I use the larger ones in baked goods like these brownies, and quick breads, muffins, or even cakes. Larger zucchinis will have more water content in them which helps keep the baked goods nice and tender and not dry. I like to use the smaller zucchinis for sauteing, roasting, breading or making zoodles.
You want to cut brownies with a plastic knife or sharp knife. Cut in one smooth cut. Do not use a sawing motion. Wipe the knife clean between each cut.
Shred extra zucchini while you have the food processor out and then freeze it. You will have shredded zucchini available all year long so you can make all your favorite breads and muffins. After the zucchini is shredded, I put it in a paper towel lined colander so the towel can absorb some of the excess liquid from the zucchini. I like to freeze my shredded zucchini in 2 cup portions. Measure out 2 cups and place it in a quart size freezer safe zip top bag. Then I stack all the bags flat on a baking sheet and place it in the freezer. I like the bags to freeze flat because they will store easier in the freezer and there is no wasted space.
More Delicious Zucchini Recipes:
- Classic Zucchini Bread
- Cinnamon Swirl Zucchini Bread
- Pumpkin Zucchini Muffins
- Turkey & Zucchini Meatballs
- Cheesy Zucchini Biscuits
- Zucchini Frittata
- Air Fryer Zucchini Fries
Did you make this recipe? Rate it!
If you enjoyed this recipe give it a ⭐⭐⭐⭐⭐ rating in the comments below. It really helps the recipe stand out and I appreciate the feedback to make recipes everyone will enjoy.
Zucchini Brownies with Fast Frosting
Ingredients
Zucchini Brownies
- ½ cup salted butter, melted
- ½ cup unsweetened cocoa powder
- 1½ cups sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 2 cups unbleached all purpose flour
- 1 cup shredded zucchini, packed
Fast Frosting
- ½ cup milk
- ¼ cup salted butter
- 1½ cups sugar
- 1 cup dark chocolate chips
Instructions
Zucchini Brownies
- Preheat oven to 350°F and line a 9x13 baking dish with parchment paper or grease it well with nonstick cooking spray.
- In a microwave safe bowl or on the stove over low heat melt the butter.
- In a large bowl, whisk together the melted butter and cocoa powder until smooth.
- Whisk in the sugar until completely combined.
- Add the eggs and vanilla extract. Whisk well until light and airy.
- With a rubber spatula stir in the flour just until incorporated and there are no more white streaks of flour.
- Fold in the shredded zucchini.
- Spread batter into prepared baking dish.
- Bake brownies for 25-30 minutes or until the center is set and a toothpick inserted in the center comes out with damp crumbs.
- Set brownies aside to cool.
Fast Frosting
- In a medium size saucepan over medium heat, combine milk, butter and sugar.
- Bring the frosting to a boil, while constantly whisking.
- Once the frosting is at a rapid boil, boil it for 1 minute only while still whisking. Set a timer!
- Remove from heat and stir in chocolate chips until melted and smooth.
- Immediately pour the frosting over the warm brownies as evenly as possible.
- Let brownies cool completely before slicing and serving.
Leave a comment