Zucchini Brownies

    Zucchini Brownies

    (2812)
    2saves
    45min


    2595 people made this

    About this recipe: Moist chocolate brownies with frosting!

    Ingredients
    Serves: 24 

    • 120 ml vegetable oil
    • 300 g white sugar
    • 10 ml vanilla extract
    • 250 g all-purpose flour
    • 45 g unsweetened cocoa powder
    • 1 1/2 teaspoons baking soda
    • 1 teaspoon salt
    • 250 g shredded zucchini
    • 60 g chopped walnuts
    • FROSTING
    • 30 g unsweetened cocoa powder
    • 55 g margarine
    • 240 g confectioners' sugar
    • 60 ml milk
    • 1/2 teaspoon vanilla extract

    Directions
    Prep:15min  ›  Cook:30min  ›  Ready in:45min 

    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 and ratings
    Global ratings:
    (2812)

    Reviews in English (2808)

    by
    1397

    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!  -  29 Nov 2004  (Review from Allrecipes US | Canada)

    by
    548

    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!!  -  01 May 2003  (Review from Allrecipes US | Canada)

    by
    407

    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!!!  -  19 Jul 2005  (Review from Allrecipes US | Canada)

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