Best Zucchini Brownies with Cream Cheese Frosting

I’ll be honest—when I first heard about sneaking zucchini into brownies, I was skeptical. But after one bite of these fudgy chocolate squares topped with tangy cream cheese frosting, I was completely sold! The shredded zucchini keeps them incredibly moist without adding any veggie flavor, and you’d never guess there are two whole cups hidden in there.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2550-2650
• Protein: 25-30 g
• Fat: 110-120 g
• Carbohydrates: 370-390 g

Ingredients

For the batter:

• 3/4 cup vegetable oil
• 1 1/2 cups sugar
• 1 large egg (room temperature)
• 1 1/2 tsp vanilla extract
• 2 cups shredded zucchini (squeezed dry)
• 2 cups all-purpose flour
• 1/2 cup cocoa powder (sifted)
• 1 tsp baking soda
• 3/4 tsp baking powder
• 3/4 tsp salt
• 1 tsp instant coffee powder
• 1/4 tsp ground cinnamon

For the topping:

• cream cheese frosting

Step 1: Prepare Pan and Preheat Oven

Preheat your oven to 350°F and generously grease a 9x13 inch baking pan with butter or cooking spray.

This ensures your brownies won't stick and will bake evenly.

Set the pan aside while you prepare the batter.

Step 2: Create the Wet Ingredient Base

• 3/4 cup vegetable oil
• 1 1/2 cups sugar
• 1 large egg
• 1 1/2 tsp vanilla extract
• 2 cups shredded zucchini

In a large mixing bowl, whisk together the vegetable oil and sugar until well combined, about 1 minute.

Add the room-temperature egg and vanilla extract, whisking until the mixture is smooth and slightly pale.

Gently fold in the shredded zucchini (make sure it's been thoroughly squeezed dry to avoid excess moisture) until evenly distributed throughout the mixture.

Step 3: Mix Dry Ingredients with Flavor Builders

• 2 cups all-purpose flour
• 1/2 cup cocoa powder
• 1 tsp baking soda
• 3/4 tsp baking powder
• 3/4 tsp salt
• 1 tsp instant coffee powder
• 1/4 tsp ground cinnamon

In a separate bowl, sift together the all-purpose flour, cocoa powder, baking soda, baking powder, and salt.

Add the instant coffee powder and ground cinnamon to this dry mixture and whisk everything together until well combined.

I like to sift the cocoa powder separately first to break up any lumps—this ensures your brownies have a rich, even chocolate color and texture without any bitter cocoa powder pockets.

Step 4: Combine and Pour Batter

• wet ingredient mixture from Step 2
• dry ingredient mixture from Step 3

Pour the dry ingredient mixture from Step 3 into the wet zucchini mixture from Step 2, folding gently with a spatula just until combined.

Don't overmix—a few flour streaks are fine.

Pour the batter into your prepared pan from Step 1, spreading it evenly to the corners.

The batter should be thick and fudgy.

Step 5: Bake Until Fudgy

Bake for 30-35 minutes, until a toothpick inserted into the center comes out with just a few moist crumbs (not completely clean—these brownies should be fudgy and moist).

The top should look set and slightly cracked.

I recommend checking at 30 minutes first, as ovens vary; zucchini brownies can dry out quickly if overbaked.

Step 6: Cool and Frost

• cream cheese frosting

Remove the brownies from the oven and let them cool completely in the pan at room temperature, about 1-2 hours.

Once fully cooled, spread or pipe the cream cheese frosting evenly over the top.

Cut into squares and serve.

Best Zucchini Brownies with Cream Cheese Frosting

Delicious Best Zucchini Brownies with Cream Cheese Frosting recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 12 slices

Calories: 2600

Ingredients Method

Ingredients

  

For the batter:

• 3/4 cup vegetable oil
• 1 1/2 cups sugar
• 1 large egg (room temperature)
• 1 1/2 tsp vanilla extract
• 2 cups shredded zucchini (squeezed dry)
• 2 cups all-purpose flour
• 1/2 cup cocoa powder (sifted)
• 1 tsp baking soda
• 3/4 tsp baking powder
• 3/4 tsp salt
• 1 tsp instant coffee powder
• 1/4 tsp ground cinnamon

For the topping:

• cream cheese frosting

Method

 

1. Preheat your oven to 350°F and generously grease a 9x13 inch baking pan with butter or cooking spray. This ensures your brownies won't stick and will bake evenly. Set the pan aside while you prepare the batter.
2. In a large mixing bowl, whisk together the vegetable oil and sugar until well combined, about 1 minute. Add the room-temperature egg and vanilla extract, whisking until the mixture is smooth and slightly pale. Gently fold in the shredded zucchini (make sure it's been thoroughly squeezed dry to avoid excess moisture) until evenly distributed throughout the mixture.
3. In a separate bowl, sift together the all-purpose flour, cocoa powder, baking soda, baking powder, and salt. Add the instant coffee powder and ground cinnamon to this dry mixture and whisk everything together until well combined. I like to sift the cocoa powder separately first to break up any lumps—this ensures your brownies have a rich, even chocolate color and texture without any bitter cocoa powder pockets.
4. Pour the dry ingredient mixture from Step 3 into the wet zucchini mixture from Step 2, folding gently with a spatula just until combined. Don't overmix—a few flour streaks are fine. Pour the batter into your prepared pan from Step 1, spreading it evenly to the corners. The batter should be thick and fudgy.
5. Bake for 30-35 minutes, until a toothpick inserted into the center comes out with just a few moist crumbs (not completely clean—these brownies should be fudgy and moist). The top should look set and slightly cracked. I recommend checking at 30 minutes first, as ovens vary; zucchini brownies can dry out quickly if overbaked.
6. Remove the brownies from the oven and let them cool completely in the pan at room temperature, about 1-2 hours. Once fully cooled, spread or pipe the cream cheese frosting evenly over the top. Cut into squares and serve.