Double Chocolate Zucchini Brownies

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Perfectly moist and chocolatey brownies filled with chocolate chips and topped with chocolate frosting. Simple and delicious and you won’t even be able to tell that 2 cups of zucchini is hidden inside!

zucchini brownies close up.

Yep. I made another chocolate zucchini dessert. I need to use up all of the zucchini in my garden and I have to get my kids to eat their veggies somehow. 🙂

We celebrated Pioneer Day here in Utah yesterday with a barbecue and fireworks. I love getting together with the family for some good food and fun. I made these brownies yesterday and they turned out perfect!

double chocolate zucchini brownies on white paper.

I love watching my boys eat these and tell me that they are the best brownies that they have ever had. Little do they know that there is 2 cups of zucchini hidden inside. Muah ha ha!

The zucchini makes these brownies so moist. And because you can never have enough chocolate I added some chocolate chips inside! It was so delicious with the chocolate chips hidden inside.

But the chocolate frosting… it is a MUST!

Areal view of double chocolate zucchini brownies.

 These brownies are so rich and are a total chocolate lovers heaven! The best way to use up that zucchini and are especially good with a cold glass of milk. You are going to love them!

A bite of double chocolate zucchini brownies on a fork.

 Recipe adapted from Dinner Mom

zucchini brownies in a stack.

Double Chocolate Zucchini Brownies

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Perfectly moist and chocolatey brownies filled with chocolate chips and topped with chocolate frosting.  Simple and delicious and you won’t even be able to tell that 2 cups of zucchini is hidden inside! 
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Author Alyssa Rivers
Servings: 16 Brownies


  • ½ cup canola oil
  • cups sugar
  • 2 teaspoons vanilla extract
  • 2 cup all-purpose flour unbleached
  • ½ cup unsweetened cocoa
  • teaspoons baking soda
  • 1 teaspoon salt
  • 2 cups zucchini shredded
  • 1 cup chocolate chips

Chocolate Frosting:

  • 1/4 cup cocoa powder
  • 2 cups powdered sugar
  • 1/4 cup butter melted
  • 1/4 cup milk
  • 1 tablespoon vanilla extract


  • Preheat oven to 350 degrees. Line a 9x13 inch pan with aluminum foil and lightly spray with cooking spray. This allows for easier removal.
  • In a medium sized bowl add oil, sugar, and vanilla extract in a bowl until combined and crumbly.
  • In another bowl combine flour, cocoa, baking soda and salt. Add the sugar mixture to the flour mixture.
  • Stir the zucchini shreds into the batter until thoroughly incorporated. At this point it may seem ver dry and thick. Keep mixing and the zucchini will moisten the batter. Add in the chocolate chips.
  • Spread the batter into the bottom of your 9x13 inch pan. Bake for 25 minutes or until the brownies are fairly firm and begin to pull from the sides of the pan. Allow brownies to cool.
  • To make the frosting: Add cocoa powder, powdered sugar and butter to a small bowl and whisk. Add in milk and vanilla and continue to whisk until smooth. Spread over brownies.


Serves: 16

Calories350kcal (18%)Carbohydrates56g (19%)Protein3g (6%)Fat13g (20%)Saturated Fat4g (20%)Cholesterol10mg (3%)Sodium286mg (12%)Potassium124mg (4%)Fiber2g (8%)Sugar41g (46%)Vitamin A151IU (3%)Vitamin C3mg (4%)Calcium28mg (3%)Iron1mg (6%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Course Dessert
Cuisine American
Keyword brownie recipe, brownies, double chocolate zucchini brownies
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic

Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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  1. I just made these…yum! Loved the addition of the chocolate chips but mine were more like chocolate cake instead of a brownie texture. Wondering if yours were this way?

  2. What a great recipe! Although I agree they were a little cake-like, they were chewy and dense like a brownie. Delicious! The two cups of zucchini were not noticeable at all. I mixed up the frosting, but I wasn’t overly crazy about it when I tested it, so I used my own fudge frosting recipe. Otherwise – a big hit! Thanks for the recipe! Pinned and will make again. Now I know how to get in my daily servings of vegetables! 😉

  3. Looks delish! I pretty much have the knack of converting American cup measures to English weights, but how much zucchini fills a cup – should I press it down or let it stay loose as it falls? Can you tell me approx weight of zucchini to a cup full please?

  4. I agree it’s more cake texture than brownie. Mine also tastes of baking soda ? But you definitely can’t detect the hidden element so I might try it again with a few tweaks. & the frosting is nice.

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