I remember the first summer I had a garden full of zucchini and the challenge of using it all before it wilted. That’s when I created these brownies—fudgy, rich, and secretly packed with zucchini. They’ve become my go-to treat for satisfying my family’s sweet tooth without the cakey disappointments I’d faced before. These foolproof fudgy zucchini brownies have truly changed the game.
Table of Contents
Why You’ll Love These Zucchini Brownies
- Guaranteed Fudgy, Not Cakey: This recipe ensures a dense, moist texture every single time.
- Secretly Healthier: Sneak in veggies without anyone noticing, making dessert a little more wholesome. Zucchini is packed with vitamins and minerals and is very low in calories.
- Incredibly Moist & Rich: Zucchini keeps these brownies soft and flavorful for days.
- No Mixer Required: You can mix the batter by hand—no fancy equipment needed.
The Secret to Fudgy Zucchini Brownies: Why This Recipe Works
Here’s the magic: zucchini and vegetable oil replace traditional eggs and butter, delivering extra moisture and richness. The batter looks thick and dry at first—don’t worry, that’s exactly what you want. It means the brownies will be fudgy, not cakey. I promise, trusting this unusual texture turns out deliciously dense brownies every time.
zucchini brownies
Ingredients
Equipment
Method
- Preheat oven to 350°F. Line a 9×13″ baking pan with foil and spray with cooking spray. Set aside.
- In a medium bowl, whisk together flour, cocoa, baking soda, and salt. Set aside.
- Using an electric mixer, mix oil, sugar, and vanilla until combined. Add dry ingredients and stir. Fold in zucchini. Let sit to absorb moisture.
- If batter is powdery, add water gradually (up to 5 tablespoons). Batter should be thick but not powdery. Add walnuts if desired. Spread in pan.
- Bake for 25-30 minutes until brownies spring back when touched.
- Whisk shortening, cocoa, salt, and powdered sugar. Add milk and vanilla. Spread over cooled brownies. Chill to semi-set.
- Cut into squares and store in an airtight container. Best eaten within 2 days.
Notes
Ingredients You’ll Need
For the Brownies
- 2 cups (248g) all-purpose flour
- ½ cup (40g) unsweetened cocoa powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- ½ cup (118g) vegetable oil
- 1 ½ cups (300g) granulated sugar
- 2 teaspoons vanilla extract
- 2 cups shredded zucchini (1 large or 2 small zucchinis)
- 3–5 tablespoons (15–75ml) water
- ½ cup chopped walnuts (optional)
For the Frosting
- 3 tablespoons (15g) unsweetened cocoa powder
- ¼ cup (59ml) vegetable shortening (melted)
- 2 cups powdered sugar
- ¼ cup (59ml) milk
- 1 teaspoon vanilla extract
- Pinch of salt
Ingredient Notes
Cocoa powder can be natural or Dutch-processed. Natural cocoa has a tangier, more complex flavor ideal in this recipe. Dutch-processed cocoa is alkalized and smoother but can affect leavening. For these brownies, natural unsweetened cocoa powder works best to achieve that deep chocolate flavor and proper rise.
How to Make Foolproof Zucchini Brownies
- Preheat and prepare pan: Preheat your oven to 350°F. Line a 9×13″ baking pan with foil and spray it with cooking spray.
- Mix dry ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
- Combine wet ingredients: Using an electric mixer with a paddle attachment, beat the vegetable oil, granulated sugar, and vanilla extract until well combined.
- Add dry ingredients and zucchini: Stir in the dry ingredients. Fold in the shredded zucchini carefully.
- Assess the batter: Let the mixture rest briefly to let the zucchini release moisture. If it still looks powdery, add water one tablespoon at a time, stirring well after each addition. The batter should be thick, like cookie dough, never runny. This step is key to avoiding cakey brownies. Add the walnuts if using. You may need to use your hands to work the water in evenly.
- Spread and bake: Spread the thick batter evenly in the prepared pan. Bake for 25-30 minutes, until the brownies spring back gently when touched.
- Make the frosting: Whisk together vegetable shortening, cocoa powder, salt, and powdered sugar. Add milk and vanilla, whisking until smooth.
- Frost and chill: Spread frosting over cooled brownies. Cut into squares and chill until semi-set. The frosting hardens slightly on top but stays gooey underneath.
Pro Tips for the BEST Zucchini Brownies
- Shred zucchini finely: Fine shreds melt seamlessly into the batter for maximum moisture without texture.
- Don’t squeeze the zucchini: The recipe depends on zucchini’s natural moisture—squeezing it will dry out your batter.
- Avoid over-baking: Remove brownies when a toothpick inserted comes out with moist crumbs, not dry.
- Let brownies cool completely: Cooling is essential for the fudgy texture to set and makes frosting easier to spread.
Recipe Variations & Substitutions
Try these fun twists or adjust to your preferences:
| Variation/Substitution | How to Do It | Resulting Flavor/Texture |
|---|---|---|
| Espresso Powder | Add 1 tsp instant espresso powder to dry mix | Deepens chocolate flavor, adds richness |
| Chocolate Chips | Fold in ½ cup mini dark or semi-sweet chocolate chips | Adds melty chocolate bursts |
| Peanut Butter Swirl | Drop spoonfuls of peanut butter on batter and swirl before baking | Adds creamy, nutty richness |
How to Make These Gluten-Free
Use a 1:1 gluten-free flour blend in place of all-purpose flour. The fudgy texture remains the same.
Lower Sugar Option
Replace half the granulated sugar with coconut sugar or reduce sugar to 1 cup for less sweetness but still great flavor.
How to Store & Freeze
Storing at room temperature: Store brownies in an airtight container up to 2 days to maintain freshness.
Refrigeration: Keep brownies chilled to extend freshness to 3–4 days. Bring to room temp before serving for best texture.
Freezing: Wrap brownies tightly in plastic wrap and foil. Freeze unfrosted brownies for up to 3 months. For frosted, freeze on a tray first, then wrap to prevent smudging. Thaw in refrigerator overnight.
Frequently Asked Questions (Troubleshooting)
Why are my zucchini brownies cakey instead of fudgy?
Too much water makes the batter thin, yielding cakey brownies. Remember to add water sparingly; the batter should be thick.
Why was my batter so dry and thick?
The batter is supposed to be thick like cookie dough. If you shredded dry zucchini, try adding water gradually until spreadable.
Do I need to peel the zucchini before shredding?
No peeling needed; the skin adds color and nutrients without affecting texture.
How do I adjust baking time for smaller pans?
For 8×8 or 9×9 pans, reduce baking time to around 20-25 minutes; check for the ‘moist crumb’ test.
My frosting is too runny/thick; how can I fix it?
Add powdered sugar if too runny or a splash of milk if too thick until desired consistency is reached.
Conclusion
These zucchini brownies are my favorite way to combine comfort, nutrition, and fuss-free baking all in one. They won’t let you down on texture or flavor—and they sneak in veggies, too! I’d love to know what you think. Did you try any fun variations or add-ins? Let me know in the comments below!
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