Rich and moist Zucchini Brownies topped with a fudgy chocolate frosting. 

Super fudgy Zucchini Brownies coming at ya! Whether you have an abundance of zucchini from your garden or you just want to sink your teeth into soft and delicious brownies, this recipe is here for YOU.

If you are a brownie fan (hello, friend) you have come to the right place. These Zucchini Brownies join my Homemade Brownies, Peanut Butter Brownies, Brownie in a Mug, Caramel Brownies, Pecan Pie Brownies, and Raspberry Brownies.

Am I brownie obsessed? Yep, and proud of it.

Recipe overview

Brownies: The base of this recipe is fudgy brownies filled with grated zucchini. The zucchini melts into the brownies, adding moisture and creating a texture that is somewhere between a soft chocolate cake and a brownie.

Fudgy chocolate frosting: The frosting that goes on top of these brownies is similar to a Texas Sheet Cake frosting. It is glossy, sweet, and loaded with chocolate. The frosting is poured over the pan of warm brownies. It will thicken as it cools, creating a fudgy flavor and texture to every bite!

Recipe tips

• You will need 2 (loosely packed) cups of grated zucchini. This is about 1 medium-large or 2 small-medium zucchini.
• Do not drain the grated zucchini. You actually want the moisture from the zucchini in the brownies.
• When you are making the brownie batter it will seem very dry and crumbly – that’s OK! Once you add the grated zucchini the moisture from the zucchini will pull it together.
• Serving: These brownies are best served at room temperature.
• Storing: After cooling to room temperature, store in the refrigerator for up to 3 days or freezer for up to 3 months.

Still have leftover zucchini? Try my Chocolate Zucchini Bread or Tortellini Pasta Salad.