Zucchini Brownies

Zucchini Brownies

2158

"Moist chocolate brownies with frosting!"

Ingredients

45 m {{adjustedServings}} servings 209 cals
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Original recipe yields 24 servings

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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

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Directions

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  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.
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Reviews

2158
  1. 2574 Ratings

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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 us...

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 tha...

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 ...