I first made these Frosted Zucchini Brownies that I found on Mommy I’m Hungry 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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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 got to dress up in a gorgeous gown (seriously check out Rent the Runway if you need a pretty dress for a few nights. That link will give you and me $30 off).
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.
These brownies are actually vegan if you nix the chocolate ganache. That’s pretty handy in case you are ever in need of a delicious vegan dessert. Heck, if you have a tasty vegan chocolate ganache recipe, that would be even better.
But besides that, the batter for these Frosted Zucchini Brownies is pretty unique. 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.
So I’ve just gone on about the tasty qualities of this brownie recipe, but to be honest, the frosting included in the original recipe did not work out for me. I must have made it last time, but I can’t remember. Anyways, I followed the directions for the frosting and I could just tell it was not going to be a frosting I would ever serve. No worries! I decided to make a simple chocolate ganache instead!
Chocolate ganache is the best, easiest topping for these frosted zucchini brownies. It’s thick, creamy, gooey, and straight up amazing. Heat up your cream and pour it over the chocolate. Let it sit for a bit before stirring. Once it’s smooth, stir in your butter. Let it cool until the ganache is thick, but still easy to pour. Then top off your delicious zucchini brownies.
Adapt to Taste
Frosted zucchini brownies are delicious and do not taste like veggies covered in chocolate sauce. 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!
I highly recommend enjoying one of these ooey, gooey, chocolatey zucchini brownies with a nice glass of cold milk. The silky smooth ganache 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!
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. It may help to add the flour mixture in two or three batches.
Fold in the zucchini and walnuts (if using). Gently fold the ingredients in until it forms one cohesive batter. If your zucchini is a bit on the dry side, your batter may stay a bit dry, but that's okay.
Spread the batter 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 ganache.
Place chocolate pieces into a medium bowl and set aside. Warm heavy cream in the microwave or on the stove top until hot, but not boiling. Do NOT let the cream boil.
Pour hot cream over chocolate and let it sit for 5 minutes. Whisk or stir until smooth. If the chocolate isn't melting smoothly, pop the ganache in the microwave for 20- 30 seconds and continue stirring.
While the ganache is still warm, add butter and stir until melted. Cover and set aside to cool down.
Once thickened, but still easy to pour, cover the brownies in an even layer of chocolate ganache. Tilt the pan or use a spatula to spread the ganache around. Cool in the fridge until set, about 30 minutes to an hour.
Hi there! I’m Colleen, a novice baker with a passion for learning and improving my bakes… and blunders. On Bakes and Blunders, you can find all sorts of tasty recipes that range in difficulty, but most importantly, I’ll try to explain the reason behind important steps. If you know why a recipe works, you can tweak and adapt it to suit your unique tastes, and you’ll be able to reliably produce some very delicious treats. If you love baking and want to expand and grow your skills, or if you are a casual baker and just need some pointers, my blog is right up your alley! Join me on my baking journey and we’ll learn how to make more impressive recipes together.