Zucchini Brownies Recipe


If you have an abundance of zucchini this recipe for zucchini brownies might be exactly what you are looking for. Not only are these brownies a way to put that zucchini to good use, they are also some of the best brownies I have had in awhile. The brownies are so moist you might even have to eat them with a fork. To top things off, they are covered in a delicious chocolate frosting. When you are making the batter you will notice it is extremely dry, almost to the point where it’s like crumbs. This is normal and once it starts baking in the oven, the moisture from the zucchini will come out and moisten it. These are so easy to make and delicious, it’s well worth giving them a try. Enjoy.

Ingredients:
½ cup vegetable oil
1 ½ cups white sugar
2 teaspoon vanilla extract
2 cups all purpose flour
½ cup unsweetened cocoa powder
1 ½ teaspoons baking soda
1 teaspoon salt
2 cups zucchini (shredded)
½ cup chopped walnuts
Chocolate Frosting-
6 tablespoons unsweetened cocoa powder
¼ cup margarine
2 cups confectioners sugar
½ cup milk
½ teaspoon vanilla extract

Cooking Instructions:

Step 1: Pre-heat the oven to 350 degrees. Grease and flour a 9×13 inch baking dish. In a large bowl mix together oil, sugar and 2 teaspoons of vanilla extract until well blended. In another bowl combine the flour, ½ cup cocoa powder, baking soda and salt. A little at a time stir into the sugar mixture. Fold in zucchini and walnuts. Spread the mixture evenly into the prepared baking dish.

Step 2: Place into the oven and bake for 25-30 minutes until the brownies spring back when gently touched. Remove from the oven and allow them to cool.
Step 3: To make the frosting- In a small saucepan over low heat melt together the cocoa powder and margarine. Set aside to cool. In a medium bowl blend confectioner’s sugar, milk, and ½ teaspoon vanilla extract. Stir in the margarine/cocoa mixture. Spread over cooled brownies and cut into squares.

       

12 Responses to “Zucchini Brownies Recipe”

  1. Shady — October 5, 2010 @ 8:16 pm

    Hey Bobby! Nice recipe. One question: at what stage do you add the zucchini?

  2. Bobby — October 6, 2010 @ 5:06 am

    Shady – Sorry about that. Its at the end of step 1.

  3. elizabeth dixon — October 21, 2010 @ 10:44 am

    I added two large eggs to the (already great) recipie and it made them more like cake (fluffy).

    thanks for all you do!

  4. Olga — November 12, 2010 @ 5:38 pm

    These brownies were pretty good but not amazing. I don’t regret making them, but I am not sure if I would go out of my way to make them again.

  5. Olga — November 12, 2010 @ 5:51 pm

    One thing I forgot to add is that they are amazingly moist.

  6. Karla — July 9, 2011 @ 11:57 am

    Is the icing recipe right? It is very runny and alot of it!!! I am only using half and will only use half of the milk next time. I also added more powdered sugar to make it not quite as runny.

  7. Nadalein — January 4, 2013 @ 10:20 am

    Why did mind turn cake like and spongy? What caused this? Over mixing? They weren’t dry but they weren’t moist and so not like brownies! It is a cake! What did I do wrong!

  8. Bobby — January 4, 2013 @ 8:25 pm

    Nadalein – I am not sure exactly why they would turn out like that. These brownies are a lot like a cake but when I made them they were super moist.

  9. Megan — February 22, 2013 @ 1:16 am

    Hey bobby,
    I noticed for the frosting you require margarine. Could I use butter instead or will it make a difference?

  10. Bobby — February 22, 2013 @ 5:38 pm

    Megan – I have never tried using butter instead of margarine in this recipe, but I think it would work. If you do try it, please let everyone know how it turns out. Thanks.

  11. Megan — February 24, 2013 @ 8:56 pm

    bobby, my brownies turned out fab! I would almost prefer to call them zucchini cake brownies b/c the texture of the brownie is a very moist cake like brownie but not dry at all! Everyone loved them and for the frosting, I did use butter but only 1/4 cup of milk. the frosting turned out perfect with the 1/4 cup of milk and real butter instead of margarine!

  12. Rebecca — October 2, 2013 @ 8:56 pm

    These are some of my favorite brownies that I’ve made occasionally over the past couple of years. I was surprised to see it here, as I have taken it from allrecipes.com before.

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