Zucchini Brownies Recipe photo by Taste of Home
Total Time
Prep: 20 min. Bake: 35 min.
Make a batch of these tender zucchini brownies with chocolate frosting if your garden is overflowing with this bumper crop. Eating zucchini has never been more decadent!

Updated: May 28, 2024

Trying to sneak some extra veggies into your diet? Zucchini dessert recipes prove to us that adding extra greens into your meals doesn’t mean cutting out your after-dinner sweets, and our zucchini brownies recipe might be our favorite one. They’re more tender and moist than other brownies, thanks to zucchini’s high water content, and our easy two-ingredient frosting seals in the decadence.

Ingredients for Zucchini Brownies

  • Butter: Soften the butter to room temperature so it creams nicely with the sugar.
  • Sugar: You’ll need 1-1/2 cups of granulated sugar to sweeten the brownies.
  • Eggs: Take two eggs out of the fridge 30 minutes before starting this recipe for zucchini brownies. Room-temperature eggs blend in seamlessly with the batter for a nice emulsion.
  • Yogurt: You can use either plain yogurt or sour cream for this zucchini brownies recipe. The tang brings out the chocolatey richness of the brownies and creates a moist, tender texture.
  • Vanilla extract: If you love to bake, buy the best vanilla extract your budget allows. Baking with quality ingredients will be reflected tenfold in the outcome.
  • All-purpose flour: For the perfect tender texture, use all-purpose flour, and avoid swapping it for other types of flour. They won’t create the perfect brownie texture in the way all-purpose flour does!
  • Cocoa powder: If you love to bake chocolate desserts (who doesn’t?), invest in one of the best cocoa powders. Not all cocoa powders are created equal, and some brands have a much higher quality that shines through compared with other brands.
  • Baking soda: A teaspoon of baking soda gives these brownies just a little lift so they’re not too dense.
  • Zucchini: You’ll need two or three medium-sized zucchini to get 2 cups of shredded zucchini.
  • Frosting: The frosting recipe for these zucchini brownies couldn’t be simpler. Simply melt chocolate chips and peanut butter together, then smooth it on the finished brownies. Since there are only two ingredients, you’ll really be able to taste them, so we recommend buying the best chocolate chips and the best peanut butter at the store.


Step 1: Beat the wet ingredients

Preheat the oven to 350°F. In a large bowl, use a hand mixer or stand mixer to cream the butter and sugar until light and fluffy, five to seven minutes. Add the eggs, one at a time, beating well after each addition so they emulsify properly. Beat in the yogurt and vanilla.

Step 2: Combine with the dry ingredients

In another bowl, whisk together the flour, cocoa, baking soda and salt. Gradually add the flour mixture to the creamed mixture.

Step 3: Fold in the zucchini

With a rubber spatula, fold in the zucchini until it has evenly dispersed throughout the batter.

Step 4: Bake

Pour into a greased 13×9-inch baking pan. Bake the zucchini brownies until a toothpick inserted in the center comes out clean, 35 to 40 minutes.

Step 5: Make the frosting

In a small saucepan, stir together the chocolate chips and peanut butter. Cook and stir over low heat until the mixture is completely smooth.

Step 6: Decorate

Immediately spread the frosting over the warm brownies. Cool the brownies on a wire rack, then cut them into bars.

Zucchini Brownie Variations

  • Swap the peanut butter: Can’t have peanut butter? Swap it for almond butter or sesame seed butter in a pinch.
  • Try a different frosting: If peanut butter in the frosting is throwing you off, make our rich chocolate frosting instead, or buy one of these pre-made chocolate frostings from the store.
  • Bake in a different pan: If you don’t have a 13×9-inch baking pan, don’t fret! Our baking pan conversions guide tells us that you can bake this zucchini brownies recipe in a 12-inch skillet, two 9-inch round pans or two 8-inch square pans.

How to Store Zucchini Brownies

Bring the frosted brownies to room temperature and place them in an airtight container. Since these brownies contain yogurt, you’ll want to store them in the fridge and only keep them around for up to four days.

Can I freeze zucchini brownies?

Yes, you can freeze zucchini brownies. Once they’ve cooled to room temperature, transfer them to an airtight container. Keep them in the freezer for up to two months, then thaw overnight in the fridge.

Zucchini Brownie Tips

What’s the easiest way to grate zucchini?

When it comes to knowing how to grate zucchini, we’ve found that using a box grater or a food processor with the grating attachment works more quickly and easily compared with other methods out there.

Do I have to squeeze the zucchini’s water out beforehand?

No—in fact, please don’t! The zucchini’s water content has been accounted for in this recipe, which is what makes the brownies so irresistibly moist and tender.

Watch how to Make Zucchini Brownies

Zucchini Brownies

Prep Time 20 min
Cook Time 35 min
Yield 1-1/2 dozen


  • 1 cup butter, softened
  • 1-1/2 cups sugar
  • 2 large eggs, room temperature
  • 1/2 cup plain yogurt
  • 1 teaspoon vanilla extract
  • 2-1/2 cups all-purpose flour
  • 1/4 cup baking cocoa
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups shredded zucchini
  • 2/3 cup semisweet chocolate chips
  • 1/2 cup creamy peanut butter


  1. Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in yogurt and vanilla. In another bowl, combine flour, cocoa, baking soda and salt; gradually add to creamed mixture. Stir in zucchini.
  2. Pour into a greased 13x9-in. baking pan. Bake until a toothpick inserted in the center comes out clean, 35-40 minutes.
  3. For frosting, in a small saucepan, combine chocolate chips and peanut butter. Cook and stir over low heat until smooth. Spread over warm brownies. Cool on a wire rack. Cut into bars.

Nutrition Facts

1 brownie: 307 calories, 17g fat (8g saturated fat), 52mg cholesterol, 283mg sodium, 37g carbohydrate (21g sugars, 2g fiber), 5g protein.

A fast-to-fix peanut butter and chocolate frosting tops these moist brownies that are a sweet way to use up your green garden squash. We really like the cakelike texture of the zucchini brownies. —Allyson Wilkins, Amherst, New Hampshire
Recipe Creator