Search thousands of recipes reviewed by home cooks like you.

Zucchini Brownies

Zucchini Brownies

  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
Marian

Marian

Moist chocolate brownies with frosting!

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 24 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 209 kcal
  • 10%
  • Fat:
  • 8.6 g
  • 13%
  • Carbs:
  • 32.9g
  • 11%
  • Protein:
  • 2.3 g
  • 5%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 200 mg
  • 8%

Based on a 2,000 calorie diet

Add to list

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
  2. In a large bowl, mix together the oil, sugar and 2 teaspoons vanilla until well blended. Combine the flour, 1/2 cup cocoa, baking soda and salt; stir into the sugar mixture. Fold in the zucchini and walnuts. Spread evenly into the prepared pan.
  3. Bake for 25 to 30 minutes in the preheated oven, until brownies spring back when gently touched. To make the frosting, melt together the 6 tablespoons of cocoa and margarine; set aside to cool. In a medium bowl, blend together the confectioners' sugar, milk and 1/2 teaspoon vanilla. Stir in the cocoa mixture. Spread over cooled brownies before cutting into squares.
  4. All done! Now take a photo, rate it, and share your accomplishments!
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

SCOTTI
1290

SCOTTI

11/29/2004

Fabulous recipe! And not at all cake-like. I followed the recipe precisely (except for no nuts)and got great fudgy brownies. I think folks are getting cakey results when they add an egg or use some liquid other than the oil, as that will change the texture of any baked product. The batter is very, very dry - almost too dry to call a batter. But that's how it's supposed to be, the zucchini will shed it's moisture during the baking and you'll get superb brownies!! Thanks for the recipe!

I'm nuts too...
494

I'm nuts too...

8/13/2003

GREAT recipe Marian!! I must say that I was VERY skeptical of these not only because of the zucchini/no egg, but because after I mixed the ingredients, they looked well, I'll just say..less than desirable (my zucchini may have been a bit "dry"). I had to "press" them into the dish, not "pour" so I was a bit concerned. The end result was FANTASTIC, not to mention a great way to sneak in zucchini, the kids had NO clue that it was even there! I left out the nuts, baby has an allergy, and added 1/2 cup of choc. chips. Since there weren't any eggs either (allergy) he was able to enjoy! Thanks for sharing this great recipe, we LOVED them!!

ilovetocook
358

ilovetocook

7/19/2005

So good!!!!! The batter will not be dry after you add the zucchini. The moisture comes from the zucchini. Do not add an egg if you want a moist, fudgy brownie. If you add an egg you will get a cake. I don't understand those that change the recipe and then give a bad rating. The only change I made is that I only added 1/4 cup nuts. Mine were done at 20 minutes. The frosting is excellent but they really don't need it. Thanks so much!!! A keeper!!!

More reviews

Similar recipes

ADVERTISEMENT