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SUSTAINABILITY

Classic Zucchini Brownies

  • 20 Minutes
  • 30 minutes
  • 12-16 brownies
  • Vegetarian
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Ingredients:

Frosting

Nutritional Information

(Per Serving – Approximate)

Calories:340 Kcal
Carbohydrates:42 g
Sugars:28 g
Protein:4 g
Total Fat:18 g
Saturated Fat:4 g
Fiber:2 g
Sodium:190 mg

These zucchini brownies are rich, fudgy, ultra-moist, and secretly packed with shredded zucchini that melts right into the batter. If you’ve been searching for the perfect zucchini brownie recipe, this one delivers deep chocolate flavor, a soft brownie texture, and a creamy homemade frosting that takes every bite over the top. Made with Pioneer White Granulated Sugar and Pioneer Confectioners Powdered Sugar, these brownies bake up thick, chewy, and perfectly sweet with a bakery-style finish, making them just as irresistible as your favorite dessert bars.
The zucchini works like magic here, keeping the brownies incredibly moist without making them heavy. Whether you’re looking for a creative way to use extra zucchini or simply craving a homemade chocolate dessert with a fun twist, this zucchini brownie recipe is the kind people ask for again after the first bite.

Instructions:

Prepare Pan & Oven: Preheat oven to 350°F. Grease and flour a 9 x 13-inch baking pan and set aside.
Mix Wet Ingredients: In a large bowl, stir together vegetable oil, Pioneer White Granulated Sugar, and vanilla extract until smooth and well blended.
Combine Dry Ingredients: In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt. Gradually stir the dry ingredients into the sugar mixture until combined.
Add Zucchini & Walnuts: Peel and shred the zucchini, then immediately fold it into the batter. Stir in chopped walnuts and mix until evenly distributed. The batter may seem dry at first, but the zucchini will release moisture as it mixes.
Bake Brownies: Spread the batter evenly into the prepared baking pan. Bake for 25-30 minutes, or until the brownies spring back when gently touched in the center. Allow brownies to cool completely before frosting.

Frosting Directions:

Melt Cocoa Mixture: In a small saucepan, melt together cocoa powder and margarine. Set aside to cool slightly.
Make Frosting: In a medium bowl, mix Pioneer Confectioners Powdered Sugar, milk, and vanilla extract until smooth. Stir in the cooled cocoa mixture until creamy and spreadable.
Frost & Serve: Spread frosting evenly over the cooled brownies before cutting into squares and serving.

Cook’s Note:

Squeezing moisture out of the zucchini is not necessary for this recipe. The natural moisture helps create the brownies’ soft and fudgy texture. For even richer brownies, add a handful of chocolate chips to the batter before baking.

This recipe uses sugar to:

Enhance Flavor: Balances the cocoa bitterness and brings out the rich chocolate flavor.
Aid Browning: Helps create a glossy top and deep chocolate color while baking.
Improve Texture: Keeps the brownies soft, moist, and perfectly fudgy with every bite.

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