Zucchini Brownies12


Zucchini Brownies

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Looking for a new better for you dessert? This is a must-try!

Today, we’re bringing you these delicious Zucchini Brownies, inspired by John Kanell from preppykitchen.com. After hearing about zucchini brownies all over social media, we decided it was time to get into the Test Kitchen and try them out…And we’re VERY happy we did!

In true WOT fashion, we made this recipe even better for you by cutting back on the sugar by almost 50%, and we love that these are packed with fiber from the zucchini! Unlike most brownie recipes, this batter will be dry when placed in the baking pan, but remember that the moisture from the shredded zucchini will be released when baking, making it super moist!

WOT Tip: We always make a parchment paper sling for our brownie pan to make cutting the finished brownies as easy as possible. It’s one small step that ensures the perfect removal of every morsel of brownie from your pan.

How to make a parchment paper sling: Cut a piece of parchment paper to fit the width of your pan and extend about 1-2 inches over the sides of the pan. These edges will become your handles after your brownie cools. Next, cut a 2nd piece of parchment to run along the other side of the pan, leaving about 1-2 inches of overhang. After fully cooling your brownies, use the overhanging parchment to lift them out gently!

Zucchini Brownies

Servings 16 brownies


For the Brownies
  • ¾ cup granulated sugar 
  • ½ cup vegetable oil 
  • 2 tsp vanilla extract
  • 2 cups all-purpose flour 
  • ½ cup unsweetened cocoa powder 
  • tsp baking soda
  • tsp salt
  • 3 cups shredded zucchini (don’t squeeze out moisture), about 1 ½ zucchinis
  • 1 cup semi-sweet chocolate chips 
For the Frosting
  • cups powdered sugar 
  • ¼ cup unsweetened cocoa powder 
  • 2 tbsp unsalted butter melted 
  • 2 tbsp milk warm 


  • Preheat oven to 350°F. 
  • Line an 8x8 baking pan line with parchment paper, creating a sling. 
  • In a large mixing bowl, whisk together the sugar, oil, and vanilla. 
  • Add the flour, cocoa, baking soda, and salt, and stir with a spatula. (The batter will be dry.) 
  • Fold in the zucchini until thoroughly combined and the batter loosens. Stir in chocolate chips. 
  • Press the batter into an even layer in the prepared baking pan.
  • Bake for 25 to 30 minutes or until a wooden pick inserted into the center comes out with a few moist crumbs. **Note the top of the brownies might crack while baking, but due to the thickness of the brownies, they will still be very moist. 
  • Let the brownies cool completely in the pan. Remove and then frost. 
For the Frosting
  • In a medium bowl, whisk together the powdered sugar and cocoa powder. 
  • Add the milk and melted butter and whisk until smooth.
  • Spread the frosting over the top of the cooled brownies. 
  • Let stand for 10 to 15 minutes to set up before slicing.
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All photos by Lorianne DeVita

by Camila Alves McConaughey