4.6 from 28 votes
By Melissa Erdelac · (updated July 18, 2022) · 8 Comments
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The best Zucchini Brownies recipe has easy-to-make fudgy brownies with fluffy peanut butter frosting, all covered in a chocolate glaze.
Whether you want to sneak in some healthy vegetables or just want to enjoy a moist and fudgy brownie, this gluten free or traditional recipe is for you!
Using zucchini is baked goods, such as brownies or gluten free zucchini bread, adds moistness without the need for extra fat, such as butter or oil. It also builds structure and texture, reducing the amount of flour needed.
Zucchini also has many health benefits, such as in savory recipes like, zucchini fries, grilled zucchini, sauteed, or roasted. Plus, its neutral flavor means complimenting a variety of ingredients and dishes!
Of all the ways to use zucchini, though, throwing it in frosted brownies has to be my favorite because of the ultra fudgy moistness it adds. Zucchini brownies with frosting has become my number one requested dessert. Bake them for yourself and see what I mean!
Why you’re going to love this recipe!
- No grating zucchini necessary! If you have a food processor, just throw the ingredients in and the brownie batter mixes, while the zucchini pulverizes. (No worries if you don’t have a food processor, though, I included traditional instructions too. 🤗)
- Fluffy peanut butter frosting slathered on a decadent brownie with chocolate glaze –Count. Me. In. You might have clued in to my peanut butter / chocolate obsession withBuckeye Turtle Brownies, Peanut Butter Sandwich Cookies,Chunky Monkey Cake, orPeanut Butter Quick Bread. Whaddayathink?
- Gluten free adaptation – Need gluten free zucchini brownies? No problem! These brownies have been tested with traditional and gluten free flour, both with amazing results. Check out more gluten free zucchini recipes!
How to Make Zucchini Brownies
(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)
- Place the zucchini, eggs, and melted butter in a food processor. Mix until everything is smooth and pulverized. If you do not have a food processor, use 3 cups shredded zucchini.
- Add the sugar, cocoa powder, regular or gluten free flour, baking powder, and salt. Process until just combined.
- Add the chocolate chips and pulse a few times. This makes the brownies extra fudgy. Pour batter into a 9X13 pan and bake for 30-35 minutes.
- After brownies are cool, beat together peanut butter frosting ingredients – creamy peanut butter, butter, powdered sugar, and milk. Spread on evenly.
- Melt together the chocolate chips with butter in the microwave. Stir until smooth and then spread the chocolate frosting over the peanut butter layer. Chill for 15 minutes before cutting into squares.
frequently asked questions
Can yellow squash be substituted?
Yes, any summer squash may be substituted. Smaller ones are preferred because tender and don’t have as many seeds.
If you have a larger zucchini or squash with lots of seeds, simply halve and scoop the seeds out of the middle with a spoon.
Can these brownies be made gluten free?
Yes. To make gluten free zucchini brownies, simply substitute an all purpose gluten free flour in the recipe. My favorite to use is Cup4Cup because no one can detect any difference in taste. Find out more about how the flours compare in the gluten free flour guide.
Is there a way to make this recipe healthier?
Still want a fudgy, chocolate brownie without all the extra calories? Here are some suggested substitutions:
-Use an unrefined sugar, such as coconut sugar.
-Switch out whole wheat flour for regular all-purpose
-Instead of butter, use an equal amount of coconut oil, which will also make the brownies dairy-free.
-Skip the frosting. Dust brownies with powdered sugar instead or leave plain.
Can I make these dairy-free?
Yes. Swap out the melted butter with vegan butter sticks or melted coconut oil. Use dairy-free chocolate chips and plant-based butter for the peanut butter frosting.
Click here to see thestep-by-step web story instructions for this recipe!
best Tips and Tricks
- If you don’t have a food processor use a grater and measure out 3 cups of shredded zucchini instead.
- This recipe can easily be halved and baked in a 8″ or 9″ square pan. Bake for 30 minutes.
- Using Dutch processed cocoa powder makes for a deeper, darker chocolate taste, but natural unsweetened baking cocoa may be substituted.
- The peanut butter frosting may be left off. Simply top with the chocolate glaze or combine 6 tablespoons cocoa powder, 4 tablespoons melted butter, 2 cups powdered sugar, and 1/4 cup milk in a medium bowl. Spread on slightly warm brownies.
- Turn these into a festive treat! Forgo the peanut butter topping, use cream cheese frosting, and decorate as 4th of July brownies.
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Zucchini Brownies with Peanut Butter Frosting
The best Zucchini Brownies recipe has easy-to-make fudgy brownies with fluffy peanut butter frosting, all covered in a chocolate glaze. These brownies may be made with gluten free adaptation or traditional.
4.58 from 28 votes
Print Pin Rate
Prep Time: 10 minutes minutes
Cook Time: 35 minutes minutes
Total Time: 45 minutes minutes
Servings: 24
Author: Melissa Erdelac
Equipment Needed
Ingredients
Zucchini Brownies:
- 16 ounces zucchini (about 2 small), cut into chunks (about 4 cups)
- 6 tablespoons unsalted butter, melted
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 ½ cup sugar
- ⅔ cup unsweetened cocoa powder, preferably Dutch processed but natural may also be used
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 ¼ cup all-purpose flour or all-purpose gluten free flour
- 1 cup chocolate chips
Peanut Butter Frosting:
- ¾ cup creamy peanut butter
- ½ cup unsalted butter, softened
- 1 cups powdered sugar
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 tablespoon milk or non-dairy milk
Chocolate Glaze:
- ¾ cup semisweet chocolate chips
- 4 tablespoons unsalted butter, cubed
US Customary – Metric
Instructions
Zucchini Brownies:
Preheat the oven to 350ºF. Grease a 9X13" pan and set aside.
In a food processor place zucchini chunks, melted butter, eggs, and vanilla. Process until smooth. If you are making brownies without a food processor, see the RECIPE NOTES for using grated zucchini.
Add the sugar, cocoa powder, baking powder, salt, and flour. Process until just combined. Add chocolate chips and pulse a few times to break up the chips a bit.
Pour into the prepared 9X13" pan and bake for 30-35 minutes, or until toothpick inserted in middle comes out without wet batter. Cool completely in pan while making peanut butter frosting.
Peanut Butter Frosting:
In a medium mixing bowl, use a hand mixer to beat together on LOW SPEED the peanut butter, softened butter, powdered sugar, vanilla, and salt. Once all the ingredients are incorporated, scrape down bowl. Increase speed to HIGH and beat until smooth and fluffy, about 1 minute.
Add the milk and mix well. If frosting is too thick, add a splash more of milk until you reach desired consistency. Spread the frosting on the cooled brownies.
Chocolate Glaze:
In a microwave safe bowl place chocolate chips and butter. Melt in microwave for 30-60 seconds, or until the chips and butter are melted. Stir until completely smooth and well combined.
Pour glaze over peanut butter frosting and spread with an offset spatula. Chill brownies for 15 minutes to set chocolate glaze before cutting into bars.
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Recipe Notes
best Tips and Tricks
- If you don’t have a food processor use a grater and measure out 3 cups of shredded zucchini instead. Mix with butter, eggs, and vanilla then add remaining ingredients.
- This recipe can easily be halved and baked in a 8″ or 9″ square pan. Bake for 30 minutes.
- Using Dutch processed cocoa powder makes for a deeper, darker chocolate taste, but natural unsweetened baking cocoa may be substituted.
- The peanut butter frosting may be left off. Simply top with the chocolate glaze or for chocolate frosting combine 6 tablespoons cocoa powder, 4 tablespoons melted butter, 2 cups powdered sugar, and 1/4 cup milk in a medium bowl. Spread on slightly warm brownies.
Recipe adapted from King Arthur Flour
Nutrition
Calories: 302kcal | Carbohydrates: 35g | Protein: 5g | Fat: 17g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 231mg | Potassium: 168mg | Fiber: 2g | Sugar: 27g | Vitamin A: 372IU | Vitamin C: 3mg | Calcium: 37mg | Iron: 1mg
Course: Dessert, gluten free dessert
Categories: 4th Of July Baking Bars / Brownies Desserts Fall Freezer-Friendly Gluten Free Recipes Spring Summer
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