Zucchini Brownies

Zucchini Brownies

Zucchini Brownies vegan dessert


  • 2 cups all-purpose flour
  • 1/2 cup cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 1/2 cup vegetable oil
  • 1 1/2 cups sugar
  • 2 teaspoons vanilla extract
  • 2 cups shredded zucchini (1 large or 2 small zucchinis)
  • 3-5 tablespoons water
  • 1/2 cup chopped walnuts optional
  • 3 tablespoons cocoa powder
  • 1/4 cup butter melted
  • 2 cups powdered sugar
  • 1/4 cup milk
  • 1  tablespoon  vanilla extract
  • Pinch of salt


  1. Preheat oven to 350°F.
  2. Line a 9x13" baking pan with foil and spray with cooking spray. 
  3. Medium bowl, whisk together flour, cocoa, baking soda, and salt.
  4. Electric mixer: mix together the oil, sugar, and vanilla until well combined.
  5. Add the dry ingredients and stir.
  6. Fold in the zucchini.
  7. Let the mixture sit - the batter can absorb the moisture from the zucchini.
  8. If mixture is powdery, add up to 5 tablespoons water (start with 1 tablespoon and work up from there)
  9. The batter will be thick/shouldn't be powdery. 
  10. You may need to use your hands to work the water.
  11. The dough should be like cookie dough. Do not add too much water! 
  12. Spread in prepared pan. Bake 25-30 minutes. 
  13. To make the frosting: Whisk butter, cocoa, salt, and powdered sugar. Whisk in milk and vanilla. Spread over cooled brownies.
  14. Cut into squares and chill to semi-set.
  15. The frosting hardens slightly on the top but stays wet and gooey underneath.
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