Cassie's Zucchini Brownies

Cassie's Zucchini Brownies

Cassie 0

"A must for all brownie lovers! These moist brownies are the perfect way to use extra zucchini."

Ingredients 45 m {{adjustedServings}} servings 137 cals

Serving size has been adjusted!

Original recipe yields 24 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 137 kcal
  • 7%
  • Fat:
  • 6.9 g
  • 11%
  • Carbs:
  • 17.7g
  • 6%
  • Protein:
  • 2.3 g
  • 5%
  • Cholesterol:
  • 18 mg
  • 6%
  • Sodium:
  • 183 mg
  • 7%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 10x15 inch jellyroll pan.
  2. In a large mixing bowl, sift together flour, salt, soda, cocoa, and sugar. Combine eggs, zucchini, oil, and vanilla; blend into dry ingredients. Stir in walnuts.
  3. Bake for 20 minutes in preheated oven. Cool in the pan, and then cut into bars.
Tips & Tricks
Chocolate Zucchini Bread I

This bread is moist and delicious—great for a snack or dessert.

Blonde Brownies I

This chewy "blondie" is still plenty chocolatey, thanks to the chips on top.

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Reviews 111

  1. 126 Ratings


The first time I made these, they were so-so, the second time I substituted applesauce for the oil, and added pieces of dark bittersweet chocolate, along with some semi-sweet chocolate chips to make these brownies unbelievable!! The texture was just right for me, thick and fudgy. No frosting needed. An awesome way to cut fat and add nutrition in brownies.


These were great. I do agree they are more cakey than fudgy, altough the middle was nice and gooey. I even tricked my 6 year old who will not let vegetables past her lips. I peeled the zucchini so she wouldn't see the green, but she still noticed some white flecks. I told her the white was white chocolate chips. I'm going to gradually start adding the peel in. This will definitely be a regular at my house! UPDATE-Okay, I ate one tht was baked yesterday and sat overnight. The brownie's are now fudgy and wonderful! The moisture from the zucchini must soak in more overnight.


I loved these brownies. I have made them twice, and while they turned out different both times, both ways were great. I first time I made them I dried the zucchini well and it resulted in a fudgy brownie. The second time my zucchini had more moisture in it and the result was a more cake like brownie. I can't wait to see what I get the third time!