I love how these zucchini brownies turn out incredibly rich and fudgy while secretly packing in vegetables. I make them when I want a deeply chocolatey dessert that feels indulgent but still has a homemade, comforting touch. The peanut butter frosting adds the perfect salty-sweet finish that makes these brownies hard to resist.
Why You’ll Love This Recipe
I enjoy this recipe because it delivers moist, dense brownies without needing complicated steps. I like that the zucchini melts right into the batter, keeping everything soft without tasting vegetal at all. I also appreciate how the peanut butter frosting balances the chocolate with a creamy, slightly salty layer that makes each bite satisfying.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
For the brownies
½ cup vegetable oil or melted butter
1 cup granulated sugar
1 teaspoon vanilla extract
2 large eggs
½ cup unsweetened cocoa powder
1 cup all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
2 cups finely shredded zucchini
For the peanut butter frosting
½ cup creamy peanut butter
¼ cup unsalted butter, softened
1½ cups powdered sugar
2 tablespoons milk
½ teaspoon vanilla extract
Directions
I start by preheating the oven to 350°F and lightly greasing an 8×8-inch baking pan. In a bowl, I mix the oil, sugar, and vanilla until smooth, then stir in the eggs one at a time. I add the cocoa powder, flour, baking soda, and salt, mixing just until combined. I fold in the shredded zucchini, letting the batter thicken naturally without draining the zucchini.
I spread the batter evenly into the prepared pan and bake for about 25 to 30 minutes, until the center is just set. I let the brownies cool completely before making the frosting. For the frosting, I beat the peanut butter and butter together until creamy, then gradually mix in the powdered sugar, milk, and vanilla. I spread the frosting over the cooled brownies, slice, and serve.
Servings And Timing
I usually cut these brownies into 9 to 12 servings, depending on how generous I feel. The total prep time is about 15 minutes, with 25 to 30 minutes of baking and at least 30 minutes of cooling before frosting.
Variations
I sometimes add chocolate chips or chopped peanuts to the batter for extra texture. When I want a less sweet topping, I reduce the powdered sugar in the frosting slightly or swap the peanut butter frosting for a simple chocolate glaze. I also like using dark cocoa powder for a deeper chocolate flavor.
Storage/Reheating
I store these brownies in an airtight container at room temperature for up to two days or in the refrigerator for up to five days. When I want them warm, I microwave individual pieces for about 10 seconds, just enough to soften the brownie without melting the frosting too much.
FAQs
Can I taste the zucchini in these brownies?
I never taste the zucchini at all. It blends into the batter and mainly adds moisture.
Do I need to peel the zucchini?
I do not peel it. I just wash it well and shred it finely.
Can I make these brownies gluten-free?
I have had good results using a 1:1 gluten-free flour blend in place of regular flour.
Can I freeze these brownies?
I freeze the brownies without frosting, wrapped tightly, for up to two months. I frost them after thawing.
What can I use instead of peanut butter?
I like using almond butter or sunflower seed butter as easy substitutes.
Conclusion
I keep coming back to these zucchini brownies with peanut butter frosting because they are simple, moist, and full of chocolate flavor. I enjoy how they feel like a classic treat while using everyday ingredients I usually have on hand. This is one of those recipes I make again and again when I want something comforting and homemade.
These zucchini brownies are rich, fudgy, and secretly packed with shredded zucchini for extra moisture. Topped with a creamy peanut butter frosting, they strike the perfect balance between sweet, salty, and chocolatey.
Ingredients
For the brownies:
½ cup vegetable oil or melted butter
1 cup granulated sugar
1 teaspoon vanilla extract
2 large eggs
½ cup unsweetened cocoa powder
1 cup all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
2 cups finely shredded zucchini (unpeeled)
For the peanut butter frosting:
½ cup creamy peanut butter
¼ cup unsalted butter, softened
1½ cups powdered sugar
2 tablespoons milk
½ teaspoon vanilla extract
Instructions
Preheat oven to 350°F (175°C). Lightly grease an 8×8-inch baking pan.
In a large bowl, whisk together oil, sugar, and vanilla until smooth. Add eggs one at a time, mixing well after each.
Stir in cocoa powder, flour, baking soda, and salt until just combined.
Fold in shredded zucchini. Do not drain—moisture helps the texture.
Spread batter evenly in prepared pan and bake for 25–30 minutes, or until center is set.
Let brownies cool completely before frosting.
For frosting: Beat peanut butter and softened butter until creamy. Gradually mix in powdered sugar, milk, and vanilla until smooth.
Spread frosting over cooled brownies. Slice into 9–12 squares and serve.
Notes
Do not peel zucchini—just wash and shred finely.
Add chocolate chips or chopped nuts for texture.
Use dark cocoa powder for a more intense chocolate flavor.
Frost only after brownies have fully cooled to avoid melting the topping.
Store frosted brownies in the fridge for longer freshness.
