5 Ingredient Zucchini Brownies

This brownie recipe is made every time I make stuffed zucchini for dinner and use up those leftover insides that I scooped out.

Zucchini brownies are so quick and easy because they start with a brownie mix foolproof every time.

These brownies stay moist with a delicious fudgy cake-like texture.

A chocolate dessert square so adaptable using some additional mix-ins will make a gourmet different-tasting brownie with every new batch you make.

All you need is water, zucchini, eggs a brownie mix, and oil. What can be easier than that? Perfect for bakers who aren't very fond of baking!

Just check out the alternative suggestions to make a gourmet-style brownie we suggest below and we used homemade frosting from our Half Moon Cookie Recipe.

This is one recipe that will certainly fool everyone these yummy brownies weren't 100% made from scratch and came from a doctored brownie mix.

If you love brownies like we do try our  Oreo Stuffed Brownies or our Peanut Butter Ritz Cracker Stuffed Brownies both are simple to make and two others to add to your list of must-makes.

Frosted or plain these are an easy fix to any craving just scroll down to the recipe card if you would like to avoid the ads, hit print!.

Doctored Brownie Mix Easiest Recipe Ever!

1. use any fudge-style brownie mix you prefer
2. refer to the package for the cake-style recipe
3. grease a 9 x 9 pan
4. mix the ingredients in a bowl
5. fold in the grated zucchini
6. add any mix-ins
7. add to the prepared pan
8. bake for 25 minutes
9. cool completely, frost with canned or homemade icing or leave plain
10. scroll down to the printable recipe card for all the gourmet-style brownie ideas and tips

Shopping List Brownies

1. brownie mix (18.3-ounce size box)
2. water
3. eggs
4. oil
5. zucchini grated
6. optional: canned frosting or homemade for a garnish if icing on top

Tips

1. always preheat the oven
2. use disposable pans for no cleanup
3. do not over bake
4. grease the pan heavily for easy removal
5. no need for an electric mixer just mix with a spatula and fold in the zucchini
6. for easy cleanup line the pan with parchment paper
7. for nut allergies use toasted pumpkin seeds or sunflower seeds
8. for super thin brownies use a 13 x 9 sheet pan
9. for thick brownies use a 9 x 9 (that's what I use)
10. use the toothpick method
11. cool completely before cutting brownies and use a plastic knife dipped in cooking oil spray (this will make cleaner cuts)
12. frost with homemade or canned icing

Mix-ins and Frosting Suggestions for Brownies

• Top the Frosted Brownies with one of these:
• crushed candy canes for a holiday or Easter mini egg candy
•  candy-coated colorful pieces
• diced candy bars of choice IE: peanut butter cups
• The below can be added before baking or on top of frosted brownies:
• chocolate chips or another flavor ( add 1 cup)
• dried fruits ( 2/3 of a cup)
• crushed favorite cookies (around 1 cup chopped) any brand you prefer
•  toasted coconut ( 1 cup)
• chopped toasted nuts: pistachios, macadamia nuts, walnuts, or pecans( 1/2 cup)
• Topping and Serving Suggestions for Zucchini Brownies:
•  hot fudge or another ice cream topping, dusted with powdered sugar, any ice cream, topped with  whipped cream, marshmallow cream, and mini chips, drizzle with Nutella, and add extracts to a canned fluffy frosting flavor with coffee, maple raspberry, mint, orange, or lemon extract
• Just Before the Brownies are completed baking try these alternative gourmet-style brownies:
• s'more brownies: chocolate chips, marshmallows, and crushed graham crackers on top, just add them 5 minutes before baking is completed just so they set not cook
• almond joy brownies: add toasted almonds and toasted coconut on top 5 minutes before baking is completed with milk or dark chocolate chips
• turtle brownies: when the brownies are completed cooking and still warm, melt some caramels in the microwave, drizzle on the warm brownies. Add toasted chopped pecans and chocolate chips to the warm caramel and just press them in lightly

More Recipes to Try

Rocky Road Brownies

Peanut Butter Stuffed Brownies

Best German Chocolate Coconut Brownies

Half Moon Cookies with Frosting recipe

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Adapt Away

You can use any brownie mix I use the least expensive one on sale.

One combination we also love is milk chocolate chips and coconut mixed in with the batter.

Just get creative with flavors you prefer with chocolate for extracts and frosting ideas the skies are the limit when it comes to additions to the batter.

Doctored brownie mix zucchini bars are a wonderful alternative for a quick dessert and taste like it was made from scratch,

5 Ingredient Zucchini Brownies

Yield: 24

Author: Claudia Lamascolo

Prep time: 5 MinCook time: 30 MinTotal time: 35 Min

These are made from a doctored brownie mix into a decadent zucchini brownie that is off-the-charts moist, fudgy, and delicious!

Ingredients

• 1 box (18.3 oz) Fudge Brownie Mix 9whatever brand you prefer) with the recipe from the box ingredients for Cake-like Brownies
• Note: if the boxed brownie mix doesn't have a recipe for cakelike brownies use 1/4 water, 1/3 cup vegetable oil, and 2 eggs to an 18.3-ounce box of brownie mix
• 1 cup shredded zucchini (I put mine in a food processor)
• Options: refer to the mix-ins under notes
• Garnish with homemade or canned frosting, just a dusting of powdered sugar, or refer to the notes for other suggestions

Instructions

1. Preheat the oven to 350 degrees use cooking spray to grease a 9 x 9 square pan (the pan can also be lined with parchment paper for easy cleanup!) and set this aside. For thinner brownies use a 13 x 9 baking pan and you will need to adjust the baking time.
2. In a large bowl, make the recipe on the box for cake-like brownies
3. Fold in the zucchini and any other mix-ins you may prefer.
4. Refer to the notes before for topping suggestions and directions for mix-ins,
5. Depending on the pan size the 9 x 9 takes around 25 to 30 minutes
6. Always test the center with a toothpick, if it comes out clean the brownies are done cooking.
7. Cool completely.
8. Use canned or homemade frosting on the cooled bars.
9. Store covered in the refrigerator for up to 4 days.
10. Freeze-wrapped tightly for up to 3 months.

Notes

Mix-ins and Frosting Suggestions for Brownies

• Top the Frosted Brownies with one of these:
• crushed candy canes for a holiday or Easter mini egg candy
•  candy-coated colorful pieces
• diced candy bars of choice IE: peanut butter cups
• The below can be added before baking or on top of frosted brownies:
• chocolate chips or another flavor ( add 1 cup)
• dried fruits ( 2/3 of a cup)
• crushed favorite cookies (around 1 cup chopped) any brand you prefer
•  toasted coconut ( 1 cup)
• chopped toasted nuts: pistachios, macadamia nuts, walnuts, or pecans( 1/2 cup)
• Topping and Serving Suggestions for Zucchini Brownies:
•  hot fudge or another ice cream topping, dusted with powdered sugar, any ice cream, topped with whipped cream, marshmallow cream, and mini chips, drizzle with Nutella, and add extracts to a canned fluffy frosting flavor with coffee, maple raspberry, mint, orange, or lemon extract
• Just Before the Brownies are completed baking try these alternative gourmet-style brownies:
• s'more brownies: chocolate chips, marshmallows, and crushed graham crackers on top, just add them 5 minutes before baking is completed just so they set not cook
• almond joy brownies: add toasted almonds and toasted coconut on top 5 minutes before baking is completed with milk or dark chocolate chips
• turtle brownies: when the brownies are completed cooking and still warm, melt some caramels in the microwave, drizzle on the warm brownies. Add toasted chopped pecans and chocolate chips to the warm caramel and just press them in lightly

Tips

1. always preheat the oven
2. use disposable pans for no cleanup
3. do not over bake
4. grease the pan heavily for easy removal
5. no need for an electric mixer just mix with a spatula and fold in the zucchini
6. for easy cleanup line the pan with parchment paper
7. for nut allergies use toasted pumpkin seeds or sunflower seeds
8. for super thin brownies use a 13 x 9 sheet pan
9. for thick brownies use a 9 x 9 (that's what I use)
10. use the toothpick method
11. cool completely before cutting brownies and use a plastic knife dipped in cooking oil spray (this will make cleaner cuts)
12. frost with homemade or canned icing

Nutrition Facts

Calories

100.1

Fat (grams)

2.74 g

Sat. Fat (grams)

0.58 g

Carbs (grams)

17.78 g

Fiber (grams)

0.05 g

Net carbs

17.73 g

Sugar (grams)

11.29 g

Protein (grams)

1.14 g

Sodium (milligrams)

66.11 mg

Cholesterol (grams)

0 mg

These are auto-generated calculations by the recipe card

Similar Recipes

Oreo Stuffed Peanut Butter Brownies

Rocky Road Brownies

Cookie Brookies or Brookie Bars

Peanut Butter Cracker Stuffed Brownies

Best German Chocolate Coconut Bars

Turtle Cake Mix Brownies

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