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Thick and Fudgy Zucchini Brownies. Back to the classics with these extra-delicious frosted brownies made with grated zucchini and topped with the most indulgent fudge frosting. Think rich salted butter, melty chocolate chips, a touch of cocoa, and just enough zucchini to keep them extra moist and thick. Once baked, they’re finished with a creamy, old-fashioned chocolate fudge frosting. Simple, classic, and so good!
It’s been a minute since I last baked a batch of brownies, but they’ve always been a family favorite. The other week I had a few zucchini sitting in the fridge, and I knew I needed to put them to good use. This time of year it always seems like there’s either an abundance of zucchini or tomatoes — and I hate to see food go to waste. Brownies felt like the perfect answer.
I was excited to bake these up, especially since brownies are my little sister’s favorite treat. Even with the addition of zucchini, I knew she’d be into them (and she was!). I used one of my tried-and-true base brownie recipes, adding just a hint of lightly toasted butter, which I swear makes all the difference in flavor.
And of course…the frosting. I wanted these to be really special, so I went with a thick layer of homemade fudge frosting — the kind that feels nostalgic, like something your grandma might have spread over her brownies. Classic, rich, and perfectly fudgy. Nothing fancy, just delicious.
These are the details
Ingredients
- Salted butter
- 1 bag of mini chocolate chips
- Pure vanilla extract
- Eggs – make sure they are at room temperature and not at all chilled
- All-purpose flour
- Cocoa powder
- Baking powder
- Sea salt
- Chocolate chips – I love to use dark chocolate chips
Ingredients – for the Frosting
- melted butter
- powdered sugar
- cocoa powder
- vanilla extract
- warm milk
Special Tools
You’ll need a skillet, a couple of mixing bowls, and a square brownie pan.
Steps
Step 1: Grate the zucchini
Grate the zucchini on a box grater using the smaller holes. This gives you fine zucchini pieces that melt right into the batter, keeping the brownies soft and fudgy without big chunks. You’ll hardly even notice it’s there!
Step 2: Brown the butter
Add the cold, salted butter to a skillet — I love using cast-iron. Let the butter sizzle and brown over medium heat, about 5 minutes, until it smells nutty and golden.
Step 3: Add the chocolate
Remove the pan from the heat and stir in the chocolate until it’s melted and smooth. Mix in the vanilla.
Step 4: Whisk the eggs
In a separate bowl, whisk the eggs really well. This step is key — whisking creates air that gives you that shiny, crinkly brownie top. It might seem unnecessary, but trust me, it makes all the difference.
Step 5: Mix in the zucchini and finish the batter
Whisk the eggs into the chocolate mixture, then stir in the grated zucchini. Add the powdered sugar, flour, cocoa powder, baking powder, and salt. Mix until the batter is smooth and glossy. Fold in a big handful of dark chocolate chips.
Step 6: Bake
Spread the batter into a 9×9-inch square pan lined with parchment. Bake at 350° F for about 30 minutes, until set in the center.
Step 7: Make the frosting
Stir together melted butter, powdered sugar, cocoa powder, and warm milk — the warm milk brings it all together into a glossy frosting. It will look drizzly at first, but it sets perfectly over the brownies.
Frost the cooled brownies, then let the frosting set for 1–2 hours before slicing.
Looking for other sweet recipes? Here are a few ideas:
Baked Apple Cider Doughnuts with Cinnamon Maple Glaze
Brown Butter Apple Blondies with Cinnamon Maple Glaze
Spiced Pecan Apple Cider Doughnut Cake
Mulled Spiced Apple Cider Doughnuts
Double the Streusel Apple Butter Bars
Homemade Slow Cooker Maple Apple Butter
Lastly, if you make these Thick and Fudgy Zucchini Brownies, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Thick and Fudgy Zucchini Brownies
Servings: 16 brownies
Calories Per Serving: 204 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 stick (1/2 cup) salted butter
- 1 bag (10) ounce) mini chocolate chips
- 1 1/2 cups powdered sugar
- 1 tablespoon vanilla extract
- 4 large eggs, at room temperature
- 1 cup grated zucchini
- 1/2 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 3/4 teaspoon baking powder
- 1/2 teaspoon sea salt
- 1/2 cup semi sweet or dark chocolate chips
Frosting
- 4 tablespoons salted butter, melted
- 2-3 cups powdered sugar
- 1/4 cup cocoa powder
- 1 teaspoon vanilla extract
- 2 tablespoons warmed milk
Instructions
- 1. Preheat the oven to 350° F. Line a 9×9 inch square pan with parchment paper.2. Add the butter to a pot set over medium heat. Allow the butter to brown lightly until it smells toasted, 2-3 minutes. Remove from the heat. Mix in the mini chocolate chips until all are melted. Stir in the vanilla. 3. In a bowl, whisk the eggs for 1 minute until bubbly on top. Add the melted chocolate and powdered sugar, whisking until smooth, 1-2 minutes. Mix in the grated zucchini. Add the flour, cocoa powder, baking powder, and salt. Stir until just combined. Stir in the chocolate chips.4. Spread the batter into the prepared pan. Bake for 30-35 minutes or until the brownies are just set. They will be thick. 5. To make the frosting. Whisk the butter, 2 cups powdered sugar, cocoa powder, vanilla, and warm milk in a bowl, adding additional warm milk until the frosting becomes thicker, but still drizzly. Taste, adding more sugar if needed. Spread the frosting over the brownies. Let set for 1-ish hour…or slice, snack, and enjoy!
This post was originally published on September 5, 2025
Instructions say add instant coffee. No instant coffee in the ingredient list
Hi Peggy,
There is no instant coffee in this recipe, sorry for the confusion! xx
These turned out like more of a cake than a brownie consistency, and they had a weird texture. I won’t make again unfortunately.
Hi Daphne,
Sorry to hear you did not enjoy the consistency of these brownies, thanks for trying them and your feedback. Have a nice Sunday! x
The instructions say mix in the instant coffee, I don’t see the coffee in the ingredients?
Hi Laura,
So sorry for any confusion! There is no instant coffee in this recipe. Please let me know if I can help in any other way! xT
They turned out way too wet & never fully set; even with baking them longer.
Hi Rita,
So sorry to hear this. Was there anything you may have adjusted in the recipe? How long did you bake for? Please let me know how I can help:) xx
could I replace the chocolate chips in the brownies with walnuts?
Hi Tracy, You are going to need the chocolate chips in step 2, but I think it would be okay to replace the 1/2 cup in step 3. Let me know how the brownies turn out for you! xx
I’m confused about the chocolate chips. The recipe calls for a bag of mini chocolate chips but ‘a handful of chocolate chips’ is referenced in the more detailed instructions. So is it 10 ounce bag mixed into the melted butter and then a handful of chocolate chips is added later to the batter or does one reserve a handful of chocolate chips from the 10 ounce bag to mix in the batter later in the recipe?
Hi Christine, Sorry for any confusion, the entire 10 oz bag of mini chocolate chips is added in step 2. Please let me know if you have any other questions! xT
Why are these orange? Did you add something to them not listed?
Hi Kit, All of the ingredients are correct for this recipe:) They shouldn’t be orange. Please let me know if you have any other questions! xT
Your pics are orange above so I wasn’t
Sure if it was a specific ingredient that you used, but I guess it’s just the filter you use. Thanks!!
They’re not orange, it’s the lovely sunshine ☀️🙂 beautiful photos.
I just got some zucchini; my daughter is going to flip over these
You have a typo “ Lastly, if you make this Cinnamon Sugar Swirled Apple Butter Bread, be sure to leave a comment and/or give this recipe a rating!”
Thanks so much Gina!! It’s been fixed:)
This looks extra delicious! Can’t wait to try it, question do you have an orange flavored cake? I looked for it and didn’t find anything on the website. Thanks!
Thanks so much, Jen! So sorry I do not have a recipe for an orange cake, but love this idea! Have a wonderful weekend! xT
Excited to try this recipe! But can you leave the coffee granules out?!
Hey Melissa, Yes, that is just fine for you to do! Please let me know if you give this recipe a try, I hope you love it! xT
Can this recipe be doubled and put into a 9 x 13 pan?
Hey Rochelle, That should work nicely for you! Please let me know if you give this recipe a try! xT
Hi Tieghan!
Do you have to squeeze any moisture out of the zucchini before adding it to the mix?
Hey Amanda, No need to squeeze the liquid out for this recipe:) Let me know if you give these brownies a try! Happy Friday! xT
These look easy enough to pull off after work and before the Chiefs game tonight! Thanks Tieghan!
Side note, the last paragraph says: Lastly, if you make this Cinnamon Sugar Swirled Apple Butter Bread…
Thanks so much for the heads up, Becca! I hope you love these brownies, let me know if you give them a try! xxT
Sounds delicious! Do you know to squeeze all the water out of the grated zucchini?
Thanks so much, Maria! No need to squeeze the water out for this recipe:) Let me know if you give the brownies a try! xT
Why does a crinkly top matter if you’re covering it with icing?
Hey Bailey, I personally think it makes for the best brownie texture:) Let me know if you give these a try! Have a great Friday! xT
Am I overlooking the coffee in the instructions?
Hi Kyle, Sorry about that! I fixed the recipe, there is no coffee in this one:) Please let me know if you have any other questions! xT