Cassie's Zucchini Brownies

Cassie's Zucchini Brownies

108 Reviews 3 Pics
  • Prep

    25 m
  • Cook

    20 m
  • Ready In

    45 m
Recipe by  Cassie

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

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 1 - 10x15 inch pan



  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.

Share It

Reviews (108)

Rate This Recipe


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!

More Reviews

Similar Recipes

Zucchini Brownies

Zucchini Brownies

Sophie's Zucchini Bread

Sophie's Zucchini Bread

Chewy Peanut Butter Brownies

Chewy Peanut Butter Brownies

Fudgy Brownies I

Fudgy Brownies I

Zucchini Cookies

Zucchini Cookies

Bodacious Brownies

Bodacious Brownies


Amount Per Serving (24 total)

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

Based on a 2,000 calorie diet



previous recipe:

Sophie's Zucchini Bread


next recipe:

Fudgy Brownies I