Moist Chocolate Zucchini Brownies are some of those brownies that you can feel good about eating, because they at least have healthy vegetables in them. I was so excited to get a zucchini and so the first thing I did was make brownies.

And you guessed it, I still have extra zucchini. I must say that these brownies are simply irresistible. They are moist and delicious and as you guessed, the frosting tastes just as good as it looks. Yep, just like fudge.


What Ingredients Do I Need For Moist Chocolate Zucchini Brownies?


  • Cooking oil
  • Unsweetened cocoa powder
  • Sugar
  • Egg
  • Vanilla extract
  • Zucchini
  • Flour
  • Baking soda
  • Salt
  • Buttermilk (optional)



  • Powdered sugar
  • Butter
  • Milk
  • Vanilla extract
  • Unsweetened cocoa powder



How Do I Make Moist Chocolate Zucchini Brownies?


  • In a large mixing bowl, add oil, cocoa, egg, and vanilla.
  • Grate the zucchini with a fine grater. Pat it dry removing the excess moisture.
  • Next add the flour, baking soda, and salt.
  • Gently fold in the zucchini.
  • When it is blended, place the batter in a greased 9″ x 13″ baking pan.
  • Bake at 350 degrees for 30 minutes.



  • Combine powdered sugar, butter, milk, vanilla extract, and unsweetened cocoa powder.
  • Mix to desired consistency.
  • After brownies have cooled, spread frosting on top of brownies.



Moist Chocolate Zucchini Brownies


Tips for Baking with Zucchini:


Does the size of the Zucchini that I use, make a difference?

Different sizes of zucchinis have different moisture content. Large zucchinis tend to be drier, whereas, small zucchinis tend to have more moisture. Different recipes work best with different sizes of zucchinis. I used a larger zucchini in these moist chocolate zucchini brownies.

I soaked up the excess moisture from my grated zucchini and I ended up needing to add 1/4 cup of buttermilk to get my brownies as moist as I wanted them. If you use a smaller zucchini and don’t soak up the moisture from the grated zucchini you will probably not need to add the buttermilk.


How fine or coarse should I grate my Zucchini pieces?

If you want the zucchini pieces to blend in more, use the fine side of your grater. If you want the zucchini pieces to have more texture and a slightly more noticeable flavor in your finished recipe, use the coarse side of your grater.


Do I really need to pat my grated Zucchini dry?

Many times a recipe using zucchini will tell you to pat the zucchini with a paper towel or a clean towel to soak up any excess moisture to keep whatever you are baking from ending up soggy. Make sure that you pay attention to the other ingredients in the recipe that you are making using zucchini, as the amount of moisture that those other ingredients provide is important.

For example, this recipe only has 1/2 cup oil and 1 egg that will provide moisture, (unless you add the 1/4 cup of buttermilk). Depending on what size of zucchini that you use, you may not want to pat the moisture out of the zucchini if you do not want to add buttermilk.



If you are not sure if you need the buttermilk, it will not hurt the brownies, just go ahead and add it. When I made my brownies, they were still lumpy and so I added the buttermilk and you can see how smooth they ended up!


More Zucchini Recipes for you:


Zucchini Carrot Oatmeal Muffins

Easy Zucchini and Yellow Squash Casserole

Zucchini Chocolate Chip Cookies

If you want a Brownie Recipe that does not have Zucchini, you can find one here because sometimes Zucchini is not in Season:

Best Fudge Brownies


Yield: 16 people

Moist Chocolate Zucchini Brownies

Moist Chocolate Zucchini Brownies

Moist chocolate zucchini brownies are a brownie that you do not have to feel so guilty about eating because you know that you are gettiing some vegetables.

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes


  • 1/2 cup oil (I use avocado oil)
  • 1/3 cup unsweetened cocoa powder
  • 1 1/2 cups sugar
  • 1 egg
  • 1 1/2 teaspoons vanilla extract
  • 2 cups finely grated zucchini (excess moisture removed with a paper towel)
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1/4 cup buttermilk (optional)


  • 1 1/2 cups powdered sugar
  • 4 tablespoons butter (softened)
  • 2-3 Tablespoons milk
  • 1/4 teaspoon vanilla extract
  • 1 1/2 Tablespoons unsweetened cocoa powder


  1. Preheat the oven to 350 degrees.
  2. In a large mixing bowl, add 1/2 cup oil, 1/3 cup cocoa, egg, and 1 1/2 teaspoons vanilla.
  3. Grate the zucchini with a fine grater. Pat it dry removing the excess moisture. (I got mine too dry and so I added 1/4 cup buttermilk). If you do not have buttermilk use regular milk and add 1 Tablespoon of vinegar to the milk).
  4. Next add the 2 cups flour, 1 teaspoon baking soda, and 3/4 teaspoon salt.
  5. Gently fold in the 2 cups zucchini.
  6. If the brownie mixture is spreadable, do not add the buttermilk; if they are a little dry, add the buttermilk. (It depends on how moist your zucchini is).
  7. When it is blended, place the batter in a greased 9" x 13" baking pan.
  8. Bake at 350 degrees for 30 minutes.


  1. Combine 1 1/2 cups powdered sugar, 4 Tablespoons softened butter, 2-3 Tablespoons milk, 1/4 teaspoon vanilla extract, and 1 1/2 Tablespoons unsweetened cocoa powder.
  2. Mix to desired consistency.
  3. After brownies have cooled, spread frosting on top of brownies.

Nutrition Information



Serving Size


Amount Per Serving Calories 278Total Fat 11gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 7gCholesterol 20mgSodium 215mgCarbohydrates 43gFiber 1gSugar 30gProtein 3g

This data was provided and calculated by Nutritionix



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