Frosted Zucchini Brownies with Walnuts

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I first made these Frosted Zucchini Brownies back in 2011/ 2012 when we were living in Philly.  That was a long time ago, and I don’t remember how I felt about them, but I must have enjoyed them well enough because I printed off the recipe and put it in the cookbook binder my Grandmom made me.  This recipe changes the way you look at that green vegetable!

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This recipe was originally published on September 20, 2018.  It was republished on July 14, 2026 with updates.

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Story Time…

Josh and I were lucky enough to attend the Air Force Ball a few weeks ago thanks to a friend who was able to watch Benjamin.  I’m so glad we got to go! It was a fantastic night! The theme highlighted the 100th anniversary of the end of WWI and every table featured iconic poppies.  

I like to express my gratitude through baked goods, because who could be upset with that?  So I sent our friend a short list of ideas and the winner was these rich Frosted Zucchini Brownies! My Grandmom makes some killer zucchini muffins (I need that recipe) that Josh adores, so over the years I’ve been interested in other sweet recipes that use the vibrant summer squash.  

Frosted Zucchini Brownies

These brownies are egg free, which is a little different, but probably the least unique thing about this recipe. The batter is… odd. Once you combine the wet and dry ingredients, the mixture looks dry and crumbly.  Don’t worry!  As you fold in the shredded zucchini, you’ll start to notice it will get sticky.  Keep folding, gently, until the batter is thick and cohesive.

If your zucchinis are on the dry side, you might notice that the batter (and I use that term loosely) stays dry and crumbly. Don’t worry! Press the mixture into the pan and it will compact a bit. As it bakes, the vegetable will release more liquid and create soft brownies.

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Fudge Frosting

In the past, I’ve frosted these zucchini brownies with a simple chocolate ganache. That’s a delicious option, but I kinda felt like a chocolate fudge frosting would be an even better topping. Ultimately, go with whatever style topping you prefer.

The interesting thing about this frosting is it uses a good bit of corn syrup and boiling water. A part of me wondered if it would actually turn out well, but it was perfect. It also makes just the right amount of frosting to cover the brownies without any leftover.

Adapt to Taste

Frosted zucchini brownies are delicious and do not taste like veggies covered in chocolate.  I promise!  These have a cake like texture.  My husband won’t even let me call them brownies anymore.  I have to call it zucchini cake.  No matter what you call it, I love this recipe!

Everyone has different tastes, so here are a few ideas:

• Omit the nuts for a super soft texture that kids will love.
• Sub in some whole wheat flour for an even healthier dessert.
• Fold in chocolate chunks with the zucchini for a triple chocolate treat.
• Bake the batter in cake pans and then you really will have a zucchini cake!

Related Reading: Whole Wheat Chocolate Veggie Muffins

Enjoy!

I highly recommend enjoying one of these ooey, gooey, chocolatey zucchini brownies with a nice glass of cold milk.  The fudge frosting is creamy and decadent and really amps up the chocolate factor. These brownies also have a nice combination of textures from smooth frosting to crunchy walnuts to soft zucchini.  You’re probably best eating these ones with a fork!

Check these out and let me know what you thought of them!  If you’re not feeling veggies in your brownies, go ahead and check out these Mint Chocolate Brownies.  I can promise you there’s nothing healthy about these.  And if you make these, pop on over to the Bakes & Blunders Facebook page and tell me about it!

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Frosted Zucchini Brownies

These Frosted Zucchini Brownies are the tastiest way to eat your veggies.

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Course Dessert

Cuisine American

Keyword Brownies, Chocolate, Frosting, Nuts, Zucchini

Prep Time 45 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 12 brownies

Calories 389kcal

Author Colleen

Ingredients

Brownie Batter

• 4 fl oz canola oil
• 10 oz sugar
• 2 tsp vanilla
• 9 oz all- purpose flour
• 2 oz cocoa powder
• 1 ½ tsp baking soda
• ½ tsp salt
• 8 oz shredded zucchini about 1 large or 2 small
• 2 0z chopped walnuts or pecans optional

Chocolate Fudge Frosting

• 3 oz unsalted butter softened
• 3 oz cocoa powder sifted
• 2 fl oz corn syrup
• 2 fl oz boiling water
• 2 oz powdered sugar sifted
• 1 tsp vanilla
• Pinch of salt

Instructions

Brownie Batter

• Spray a 9x13 baking pan with Baker's Joy and line with parchment paper.  Set aside.  Preheat oven to 350℉.
• In a large bowl, beat oil, sugar, and vanilla together for 2- 3 minutes.
• In a medium bowl, sift together the flour, cocoa powder, baking soda, and salt.  Whisk to combine.
• Stir the dry ingredients into the sugar mixture in two or three batches.
• Fold in the zucchini and nuts (if using).  Gently fold the ingredients in until it forms one cohesive batter. Your "batter" may be very dry and powdery, that's fine.
• Spread the mixture into your prepared pan, pressing it into all corners and making sure it is level.
• Bake for about 30 minutes.  Let the brownies cool completely before making the frosting.

Chocolate Fudge Frosting

• Beat butter and cocoa powder on a medium speed until smooth. Scrape the bowl down and add the corn syrup. On a medium speed, beat until smooth. Scrape the bowl down.
• With the mixer on a med- low speed, slowly pour the boiling water into the bowl. Continue mixing until well combined. Scrape the bowl down.
• Add the powdered sugar, vanilla, and salt. Beat on a low speed until mostly combined, then increase to med- high speed and beat for 2 minutes.
• Spread onto the cooled brownies and chill in the fridge for one hour to make slicing the brownies super easy.