Zucchini Brownies can be enjoyed all year round because when is it NOT a good time dive into fudgy, chocolate chip brownies, with fluffy peanut butter frosting, AND a creamy chocolate glaze?!
Whether you want to sneak in some healthy vegetables or just want to enjoy a moist and fudgy brownie, this recipe’s for you!
Summer is winding down, so I realize I may be a little late to the party with these Zucchini Brownies. But they are just too freakin’ delicious to wait another whole year to share them with you.
Plus, I’ve made these Zucchini Brownies so many times, seeking the PERFECT, TO-DIE-FOR version. When I (finally) nailed it last weekend I was ecstatic. It’s go time, people.
Why this Zucchini Brownie recipe is the best!
- No grating zucchini necessary! If you have a food processor, just throw the ingredients in and the brownie batter mixes, while the zucchini pulverizes. (No worries if you don’t have a food processor, though, I included traditional instructions too. 🤗)
- Fluffy peanut butter frosting slathered on a decadent brownie with chocolate glaze – Count. Me. In. You might have clued in to my peanut butter / chocolate obsession by Buckeye Turtle Brownies, Peanut Butter, Chocolate, Marshmallow Sandwich Cookies, Easy Buckeye Turtles, Peanut Butter Chunky Monkey Cake, or Peanut Butter Chocolate Chip Quick Bread. Whaddayathink?
- Moist and fudgy – I’ve been around the zucchini brownie block, and I’m not a fan of a lot of recipes because they’re too cakey. If I wanted a zucchini cake, I would have made a zucchini cake. Capisce?
Can yellow squash be substituted for zucchini in brownies?
Yes, any summer squash can be substituted. Smaller ones are preferred because tender and don’t have as many seeds.
If you have a larger zucchini or squash with lots of seeds, simply halve and scoop the seeds out of the middle with a spoon.
Can I make these gluten free?
I would never do you like that. Of course these are equally delicious substituting a gluten free all-purpose flour. My favorite to use is Cup 4 Cup gluten free flour.
Is there a way to Make this recipe healthy?
Still want a fudgy, chocolate brownie without all the extra calories? Here are some suggested substitutions:
- Use an unrefined sugar, such as coconut sugar.
- Switch out whole wheat flour for regular all-purpose
- Instead of butter, use an equal amount of applesauce
- Skip the frosting. Dust brownies with powdered sugar instead or leave plain.
How to Make Zucchini Brownies
- Place zucchini, eggs, and melted butter in a food processor. Mix until everything is smooth and pulverized.
- Add sugar, cocoa, flour, baking powder, and salt. Process until just combined.
- Add chocolate chips and pulse a few times. Pour batter into pan and bake.
- After baked zucchini brownies are cool, beat together peanut butter frosting ingredients and spread on.
- Melt together chocolate chips and milk in the microwave. Stir until smooth.
- Pour chocolate glaze over peanut butter frosting and spread with an offset spatula.
Tips and Tricks
- Don’t have a food processor? No problem. Use a grater and measure out 3 cups of shredded zucchini instead.
- This recipe can easily be halved and baked in a 8″ or 9″ square pan. Bake for 25-30 minutes.
- Dutch processed cocoa powder is preferred for this recipe, but natural unsweetened baking cocoa can be substituted. Read more about when Dutch processed cocoa powder is preferred on my Fudgy Flourless Chocolate Cookies post.
- If you don’t have a kitchen scale, cut enough cubed zucchini to fill 4 cups.
- Zucchini Brownies can also be made in a blender or Vitamix, but you may want to stick to a half recipe to make sure all ingredients fit.
- Turn them into a festive treat! Forgo the peanut butter topping and decorate as 4th of July brownies.
SAVE THESE ZUCCHINI BROWNIES TO YOUR PINTEREST BOARD!
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Zucchini Brownies
Ingredients
Zucchini Brownies:
- 16 ounces zucchini, cut into chunks (about 4 cups)
- 6 tablespoons butter, melted
- 6 eggs
- 2 teaspoons vanilla extract
- 1 1/2 cup sugar
- 2/3 cup cocoa powder, preferably Dutch processed
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup all-purpose flour or all-purpose gluten free flour
- 1 cup chocolate chips
Peanut Butter Frosting:
- 3/4 cup creamy peanut butter
- 1/2 cup unsalted butter, softened
- 1 1/4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 tablespoon milk
Chocolate Glaze:
- 3/4 cup chocolate chips
- 3 tablespoons milk
Instructions
Zucchini Brownies:
- Preheat oven to 350ºF. Grease a 9X13" pan and set aside.
- In a food processor place zucchini chunks, melted butter, eggs, and vanilla. Process until smooth. If you are making brownies without a food processor or in a blender, see RECIPE NOTES.
- Add sugar, cocoa powder, baking powder, salt, and flour. Process until just combined. Add chocolate chips and pulse a few times to break chips up just a bit.
- Pour into prepared 9X13" pan and bake for 35-40 minutes, or until toothpick inserted in middle comes out without wet batter. Cool completely in pan while making peanut butter frosting.
Peanut Butter Frosting:
- In a medium mixing bowl, use a hand mixer to beat together on LOW SPEED peanut butter, softened butter, powdered sugar, vanilla, and salt. Once all the ingredients are incorporated, scrape down bowl. Increase speed to HIGH and beat until smooth and fluffy, about 1 minute.
- Add 1 tablespoon of milk and mix well. If frosting is too thick, add a splash more of milk until you reach desired consistency. Spread peanut butter frosting on cooled brownies.
Chocolate Glaze:
- In a microwave safe bowl place chocolate chips and milk. Melt in microwave for 30 seconds. Chips will not be fully melted, but stir until smooth.
- Pour glaze over peanut butter frosting and spread with an offset spatula. Chill brownies for 15-30 minutes to set chocolate glaze before cutting into bars.
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Recipe Notes
- Don't have a food processor? No problem. Use a grater and measure out 3 cups of shredded zucchini instead.
- If you don't have a kitchen scale, cut enough cubed zucchini to fill 4 cups.
- This recipe can easily be halved and baked in a 8" or 9" square pan. Bake for 25-30 minutes.
- Dutch processed cocoa powder is preferred for this recipe, but natural unsweetened baking cocoa can be substituted. Read more about when Dutch processed cocoa powder is preferred on my Fudgy Flourless Chocolate Cookies post.
- Zucchini Brownies can also be made in a blender or Vitamix, but you may want to stick to a half recipe to make sure all the ingredients fit.
Nutrition
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Charlotte says
Peanut butter icing recipe is out of this world delicious! The brownies are a good use for an entire zucchini but I was not crazy about the spongy texture that came from 6 eggs. Will try just 4 eggs next time and 1/4 oil. I also put in 1 1/4 cup flour as batter was too watery for only 1 cup flour.
Melissa says
Hi Charlotte,
Thanks for writing. I’ve been thinking of experimenting with less eggs as well. As for the watery-consistency, if your zucchini is larger, you may want to drain the shredded zucchini on paper towels first. The batter is thinner than traditional brownies, though. Thank you so much for taking the time to write!
Best,
Melissa
Wendy says
These are amazing! The peanut butter icing is the best icing I have ever had. 🙂 thank you for sharing your recipe!
Melissa says
Hi Wendy,
You’ve inspired me to make these again this weekend. Chocolate and peanut butter are the best combo ever!
Best,
Melissa
Melissa Griffiths says
Peanut butter frosting AND a chocolate glaze?? I am HERE for it!
Melissa says
Fully agree! I’m such a sucker for it.