The Best Zucchini Brownies

The Best Zucchini Brownies from

My daughter has started claiming things as hers in preparation for my death.

It’s mostly the jewelry she wants, but will throw in the occasional bottle of mascara or food item too.

“Mom, can I have your ring when you’re dead?” Sure!

“Mom, can I have makeup when you’re dead?” Ok. 

“Mom, can I have ALLOFYOURCLOTHES when you’re dead?” Yes. Take them all.

“Mom, can I have the van when you’re dead?” If it still works.

“Mom, can I eat all the lollipops when you’re dead?” I guess?!

“Mom, can I have baby Blake when you’re dead?” Umm….that’s not quite how it works.

I’m not sure at what point she started asking me all this stuff, but she definitely has a list started. She’s even gone so far as to trying to pin down the exact date I’m going to die, but I told her she’d have to ask the big man upstairs about that and get back to me.

I’ll let you know if any revelations are revealed to either her or I.

My life is so…..fascinating. 

In other news, I’ve uploaded more videos of my life. Try to contain your excitement. Now instead of reading about my boring life, you get to relive it right along with us. You lucky, lucky souls. Feel free to subscribe to my channel here.

ANYWAYS. Zucchini brownies. –>I really need to stop baking when my husband isn’t home. Thighs are getting thunderous up in here, yo.

Also: these photos are ridiculous. Brownies that have a vegetable inside of them that don’t look like they have a vegetable inside of them have never looked so appetizing.

This is a new take on my go-to brownie recipe from my ebook. I made a few adjustments and bah-dah-bing-bah-dah-boom: zucchini brownies!

I tell ya, everyone and their dog is going to be on their way out to pick up a zucchini just so these can be made tonight. These are really good. Especially with the pourable frosting. Don’t skip out on that. Also, do me a solid and eat these warm. Taste buds will be-a-singin.

Here’s how you make them:


Heat up some oil, cocoa powder and dark chocolate chips in a small saucepan until melted. Then remove from the heat, stir in some granulated sugar, grated zucchini, egg, egg yolk and vanilla.


Still following along? GREAT. Add in your dry ingredients and give it a stir.


Pour into a lined quarter sheet pan. {You can always double the recipe and make this in a half sheet pan 😉 }


Spread the brownie batter out evenly and then bake 15-20 minutes.


Things might look a little…..funky….when you pull them out BUT! Never fear :)

The Best Zucchini Brownies from

It’s nothing a little chocolate fudgy glaze can’t fix!! Pour this over your *warm* brownies.


Spread it out evenly and let it cool 5 minutes before cutting into pieces and devouring.

The Best Zucchini Brownies from

How good do these look? AND! Do you see any green? I don’t!

The Best Zucchini Brownies from

Hello, lover.

The Best Zucchini Brownies from

My my, you’re looking awfully delicious.

The Best Zucchini Brownies from


If you have an extra 10 minutes to throw these together, I’d highly recommend it. They’re dark, rick, sweet, fudgy and you can’t even tell the zucchini is there. Perfect for any occasion.

Here’s the printable, friends. Enjoy!!

The Best Zucchini Brownies

Yield: 18 brownies

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes


1/2 cup light tasting olive oil {or canola oil}
1/2 cup dark chocolate chips
2 tablespoons unsweetened cocoa powder
1 cup granulated sugar
1 egg + 1 egg yolk
1 teaspoon vanilla
1 cup grated, rung out zucchini
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup all purpose flour

for the glaze--
1/4 cup butter
2 tablespoons unsweetened cocoa powder
1/4 cup dark chocolate chips
2 tablespoons milk
1/2 teaspoon vanilla
1 1/2 cups powdered sugar


Preheat oven to 350 degrees. Line 9 1/2"x13" baking pan {1/4 sheet pan size} with parchment paper, lightly spray with nonstick cooking spray and set aside.

In medium saucepan, melt oil, chocolate chips, and cocoa together over medium low heat. Remove from heat and stir in sugar, eggs, vanilla and zucchini. Stir in dry ingredients, then pour into prepared pan. Spread out evenly and bake 15-20 minutes or until toothpick comes out clean when inserted in the middle. {A few moist crumbs is fine.}

While brownies are baking, melt butter, cocoa powder, chocolate chips and milk together and simmer gently 1 minute. Remove from heat, then whisk in vanilla and powdered sugar.

Once brownies are pulled from the oven, pour hot frosting over bars immediately. Spread to smooth, if needed. Cool 5-10 minutes before cutting into pieces and serving.

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48 Responses to “The Best Zucchini Brownies”

  1. #
    Taylor @ Food Faith Fitness — July 28, 2014 at 2:35 am

    That is slightly morbid, but also slightly hilarious about your daughter!
    And these brownies? Yes! I have never tried zucchini in a brownie, but it makes a heck of a good muffin. And with chocolate? Perfect! Pinned!


  2. #
    Bri | Bites of Bri — July 28, 2014 at 3:23 am

    That is hilarious about your daughter although I’m sure she doesn’t really mean it. And I hope it’s not anytime soon! These brownies look amazing and that icing, oh my gosh. NEED THIS! Pinned :)


  3. #
    Jewel cooke — July 28, 2014 at 3:38 am

    Lauren, Just pulling bread out of the oven when I saw these, They look Delicious!!


  4. #
    Sandy — July 28, 2014 at 3:42 am

    My grandmother, who always thought she was going to die the very next day, would always hand us grand kids a roll of masking tape when we would visit. “Put your name on what you want”, she would say…we heard it for decades. And she wouldn’t let you leave until you at least claimed one item. It became a running joke to see every item she owned with a piece of masking tape and someone’s name written on it. She lived to be 94 =o)


  5. #
    Danielle Clouse — July 28, 2014 at 4:34 am

    Can we substitute applesauce for the oil in the recipe? These look yummy!


    • KTem — August 10th, 2014 @ 2:03 pm

      What a good idea!! Did you try it yet?


  6. #
    Bianca @ Sweet Dreaming — July 28, 2014 at 4:47 am

    droooling over your pictures :)


  7. #
    Anna @ Crunchy Creamy Sweet — July 28, 2014 at 5:12 am

    I saw these on your IG feed and I knew they must be like the fudgiest brownies ever! I would have never guessed you added zucchini! LOVE it!


  8. #
    Jennifer — July 28, 2014 at 5:35 am

    Your daughter is hilarious! I love this recipe. Are you going to come up with more that you can sneak in veggies?


  9. #
    Kathie Solomon — July 28, 2014 at 6:03 am

    I have a 10X15 jelly roll pan and a 9X13 cake pan–which do you recommend? I do not have a 1/4 sheet cake pan. (The jelly roll pan is not very deep–when I’ve made Texas sheet cake in it, not able to pour frosting cause it rose too much)


    • Kristyn — July 31st, 2014 @ 1:14 pm

      A quarter sheet pan is the same length and width of a 9×13″ cake pan. The cake pan just has higher sides. (The recipe at the bottom of the page mentions that you can use a 9×13″ pan or a quarter sheet pan, but it wasn’t mentioned earlier in the post.) Hope that helps!


  10. #
    Robin — July 28, 2014 at 6:05 am

    These look amazing! Do you think we could sub the canola oil for coconut oil? Can’t wait to make these this week!!


    • Lauren — July 28th, 2014 @ 11:33 am

      Sure! It’ll have a a nice coconut flavor too!


  11. #
    Matt Robinson — July 28, 2014 at 8:04 am

    Kids crack me up, that was hilarious to read. These do indeed look like the best, amazing pics too!


  12. #
    Emily @ Life on Food — July 28, 2014 at 8:35 am

    Sold!! These look super dense and rich.


  13. #
    Meredith — July 28, 2014 at 9:41 am

    Totally amazing! I wish I could sneak one right now!


  14. #
    Angelyn @ Everyday Desserts — July 28, 2014 at 4:26 pm

    ahhhhh, these look SO wonderful…


  15. #
    Steffi — July 28, 2014 at 8:19 pm

    I made these today (with coconut oil) and used HALF the sugar! It was plenty sweet. I think I would have not liked them with the amount of sugar in this recipe. Looked at the amount of chocolate chips and thought this should be sweet enough with half the sugar. And it was. Do yourself a favor and try. I do love them. Haven’t made the frosting but will next time (and probably also use less sugar).


  16. #
    Lynn — July 28, 2014 at 11:05 pm

    Oh my gosh, zucchini brownies are the best! I’ll make these next (If I can get out of my chair (too many “veggies” make for snugger chairs or is it wider hips?)
    I figure you get a serving of veggies per brownie, right? So 2-10 a day are good for you. hehehe. Thanks Lauren, keep up the great work!

    As far as Brooke goes, well all kids go through it, and most outgrow this stage fairly fast. (We’re still waiting for my brother to out grow it, he’s 50!) It’s actually a compliment, she LOVES everything about you!!!!


  17. #
    Lynda Wise — July 29, 2014 at 5:12 am

    This recipe looks great and I will try on first day off. Aren’t there so many wonderful reasons that children are precious gifts from Above? We have to smile and enjoy because it is interesting to watch them grow. Enjoy.


  18. #
    Anna (Hidden Ponies) — July 29, 2014 at 6:26 am

    Haha, I’ll promise anything for after my death :) Love these brownies – zucchini does amazing things with chocolate!


  19. #
    Shaina — July 29, 2014 at 6:38 am

    I love how easy it is to sneak veggies into desserts! These look yummyyyy


  20. #
    Catherine — July 29, 2014 at 7:59 am

    All I can say is WOW! Made them this morning to bring to a friends house, not sure they will make it. I substituted coconut oil for the canola oil, no coconut flavor for Robin. Love these!


  21. #
    Jenny — July 30, 2014 at 12:06 am

    I just made these and oh my WOW! They are amazing and easily some of the best brownies I’ve ever had!!!


  22. #
    Annamaria @ Bakewell Junction — July 31, 2014 at 8:01 am

    Great way to get veggies into the kids. These look so decadent.
    I think your daughter will outgrow this phase. Try not to get bummed about it, she doesn’t want you to die.


  23. #
    Alexis @ Upside Down Pear — August 5, 2014 at 11:22 am

    I usually end up with more zucchini than I can handle over the summer since it grows like wildfire in my parents garden. This sounds like a delicious break. While I love zucchini, there’s only so much I can take before being overloaded. I can’t wait to try these!


  24. #
    Jaimie — August 6, 2014 at 7:34 am

    Any idea what the nutrition content would be, for those of us who are counting calories?


    • markus — August 8th, 2014 @ 12:50 am

      I checked it for you :)

      Estimated values per 1 brownie (58 g):
      Energy (calories): 246 kcal
      Protein: 2.3 g
      Fat: 13.43 g
      Carbohydrates: 30.13 g
      Fiber: 1.7 g
      Sugars, total: 21.85 g
      Cholesterol: 27 mg
      Omega 6 : Omega 3 = 2:1

      Many other values you can check on HappyForks.


  25. #
    Jennifer Tammy — August 9, 2014 at 2:45 pm

    My daughter flipped out two days ago when I covered her feet with sand… I couldn’t figure it out, but then she explained, “I don’t want my feet to die.” Oh boy.


  26. #
    Jess — August 14, 2014 at 5:18 pm

    These are amazing! I used coconut oil and gluten free flour. Very chocolatey and a great way too use up zucchini!


  27. #
    Jacki — August 18, 2014 at 4:18 pm

    So, I just made these brownies…..I am certain that I just died and went to chocolate heaven! I have never tasted anything so delicious! Thank you, thank you, thank you for this recipe!


  28. #
    Kelly — August 19, 2014 at 7:18 pm

    Oh my goodness, these look and sound amazing!

    xx Kelly
    Sparkles and Shoes


  29. #
    Poonam — August 19, 2014 at 7:41 pm

    Brownies look delicious !!! How do I replace eggs in the recipe?


  30. #
    Ali — August 20, 2014 at 7:53 am

    Hey Lauren!
    I made these brownies last week and, except for using semisweet instead of dark chocolate and vegetable oil instead of olive/canola, I followed your recipe exactly. The general consensus was that they tasted like fish… Any suggestions on what may have gone wrong?? I’m an experienced baker and generally love zucchini, so I’m sort of at a loss. Thanks in advance for any input!


    • Arlys — September 6th, 2014 @ 4:46 pm

      I made these today. I did use vegetable oil and semisweet chips. Mine did not taste like fish. Don’t know why yours would taste like fish unless your oil was turning rancid?


    • Crystal Lewis — October 7th, 2014 @ 10:31 am

      I’m late to comment here but I’m curious. Were they brownie still warm when eaten? While I wouldn’t say the taste was fishy I did find that there was an odd flavour when I had my first bite of the still warm brownie. I’m not sure if it was because it was warm or because of the seed I some how ended up baking into the brownie. :)


  31. #
    Chrissy — August 25, 2014 at 1:12 pm

    These were quite possibly the best thing EVER!! Especially with the glaze–mmmmmmm!
    There are a couple of standard baking techniques missing though that I think make a difference in how they come out. One is melting the chocolate over a double boiler (very important!) And the other is sifting the dry ingredients first or whisking to fully incorporate before adding them to the yummy wet stuff.
    But seriously. Amazing. Thank you!


  32. #
    Jessica Munro — September 15, 2014 at 8:11 am

    These turned out great!! I cannot say that about any other brownie that I have tried, lol. I used coconut oil instead of the olive oil. This will be a staple in my kitchen! Thanks for the great recipe!


  33. #
    Crystal Lewis — September 21, 2014 at 9:52 am

    Simply awesome recipe! I made this about a week ago and they stayed moist until the last brownie was consumed today! I made one change (actually by mistake) and used a 9×9 glass baking pan. The cooking time was longer than noted in the recipes due to this (closer to 25 minutes). Everyone who tried them loved them! I will absolutely make this again.


  34. #
    Rebecca — September 23, 2014 at 9:01 pm

    These were absolutely incredible, truly the best brownie I’ve ever had! I was short on oil, so used all butter. Also, I didn’t have the dark chocolate chips so substituted Ghirardelli bittersweet baking chocolate. Semisweet chips worked fine for the glaze. This will become my new go-to brownie recipe. Quick & easy, but gourmet results!


  35. #
    Crystal Lewis — October 7, 2014 at 10:24 am

    I made these brownies last month and have been day dreaming about them ever since .. incredible recipe.

    I want to make them again but am curious .. I grated and froze the last of my zucchini. I’m thinking if I wring it out once defrosted and it will work in the recipe. Anyone out there make it with perviously frozen zucchini?


    • Pamela G — April 28th, 2015 @ 2:55 pm

      I have used frozen zucchini and apples and carrots on multiple occasions. It has never been a problem. :)


  36. #
    Ana — January 23, 2015 at 2:39 pm

    I made these this afternoon and I modified the recipe a little. I used coconut oil and also coconut sugar instead of granulated sugar. I also used Gluten Free flour. This recipe is a keeper for sure. Thank you for sharing it with us.



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