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Zucchini Brownies Recipe

This is the best zucchini brownies recipe you'll ever make! Super moist, flavorful and chocolatey and topped with a creamy-dreamy frosting.
5 from 1 vote
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Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 12
Calories: 560kcal
Author: Megan Porta


  • 1 cup salted butter softened
  • 1 1/2 cups granulated sugar
  • 1 large egg
  • 1/2 cup sour cream
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour
  • 1/2 cup cocoa powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 3 small zucchini or 2 medium, shredded and patted dry to remove moisture (equals ~2-3 cups shredded
  • 1 cup creamy peanut butter
  • 1 cup semi-sweet chocolate chips


  • Preheat the oven to 350 degrees F and coat a 9×13 baking dish with cooking spray. Using a stand mixer fitted with the paddle attachment (or a large mixing bowl with a hand mixer), combine the butter, sugar, egg, sour cream and vanilla extract and beat on medium speed until creamy and free of lumps.
  • In a separate bowl, combine the flour, cocoa powder, baking soda and salt. Mix well. Gradually add to the butter-sugar mixture and beat on medium speed until just combined. Fold in the shredded zucchini.
  • Pour the batter into the prepared baking dish and spread evenly. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center comes out clean. Let cool.
  • In a small microwave-safe bowl, combine the peanut butter and chocolate chips. Heat in 30-second intervals, stirring after each, until mixture is creamy and free of lumps. Spread evenly over the cooled brownies, cut into squares and serve!


  • For a healthier version, replace a portion of the sugar with honey and reduce the amount of chocolate chips by half.
  • Add a handful of chocolate chips to the batter for an extra burst of chocolate. Or when the brownies come out of the oven, replace the frosting in the recipe with white chocolate chips so they get nice and melty and smooth.
  • If you want to add veggies to the recipe but don't have zucchini on hand, add chopped spinach or grated carrots.


Calories: 560kcal | Carbohydrates: 56g | Protein: 10g | Fat: 35g | Saturated Fat: 17g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 538mg | Potassium: 403mg | Fiber: 5g | Sugar: 34g | Vitamin A: 621IU | Vitamin C: 5mg | Calcium: 49mg | Iron: 3mg
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