:max_bytes(150000):strip_icc()/103496-2b066aac1b6647f996447c02e72c9909.jpg)
These zucchini brownies are deliciously moist and are topped with a chocolate frosting.
Ingredients
Frosting
- 6 tablespoons unsweetened cocoa powder
- ¼ cup margarine
- 2 cups confectioners' sugar
- ¼ cup milk
- ½ teaspoon vanilla extract
- 1 ½ cups white sugar
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 2 cups shredded zucchini
- ½ cup chopped walnuts
Directions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9×13-inch baking pan.
Step 2
Mix sugar, oil, and 2 teaspoons vanilla in a large bowl until well blended. Combine flour, 1/2 cup cocoa, baking soda, and salt together in a separate bowl; stir into sugar mixture. Fold in zucchini and walnuts; spread batter evenly into the prepared pan.
Step 3
Bake in the preheated oven until top is dry and edges have started to pull away from the sides of the pan, about 25 to 30 minutes. Let cool, about 20 minutes.
Step 4
Meanwhile, make frosting by whisking 6 tablespoons of cocoa and margarine in a pan over medium-low heat until smooth and glossy; set aside to cool.
Step 5
Blend confectioners' sugar, milk, and 1/2 teaspoon vanilla together; stir into cooled cocoa mixture. Spread over cooled brownies before cutting into squares.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 24 | |
| Calories 209 | |
| % Daily Value * | |
| Total Fat9g | 11% |
| Saturated Fat2g | 8% |
| Cholesterol0mg | 0% |
| Sodium200mg | 9% |
| Total Carbohydrate33g | 12% |
| Dietary Fiber2g | 6% |
| Total Sugars23g | |
| Protein2g | |
| Vitamin C1mg | 4% |
| Calcium14mg | 1% |
| Iron1mg | 6% |
| Potassium101mg | 2% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database ? 2018, ESHA Research, Inc. All Rights Reserved
source by allrecipe
-
yummy!!!!!! & good for you! I added 2 eggs for I think they were omitted by mistake.
-
really a great recipe!
-
These are so moist and flavorful! I used pureed prunes (baby food) instead of oil, and they turned out great — and even healthier!
-
Thank you to the reviewer who recommended adding 2 eggs. I wondered about their absence from the recipe. Wonderful, moist, chocolate brownies even with out the frosting. My family didn’t even notice there was zucchini in them till I told them.
-
I love chocolate and these are the best brownies I have ever had in my life. I wish I could give them more than just five stars!!!!!!!
-
Excellent! I loved it. Easy to make, moist and the frosting was excellent. Thanks!
-
This was very good I added the 2 eggs as suggested and 1/2 cup chocolate chips. This is a real keeper. I was in a hurry and used can frosting and they tasted great.
-
Adding the 2 eggs makes this more like a very dense cake than brownies. Next time I’ll leave them out. Also will try using a lighter oil or maybe applesauce, as we could taste the oil. Overall it had a nice flavor, and there was no way to tell there is zucchini in this cake! That’s a plus! This frosting went well with this recipe. Thanks.
-
these were fantastic! You would never ever know there was zucchini in these. I added 1 egg and it turned out really moist, but still brownie like!
-
Fabulous!!! By the end of the zucchini season in our garden my husband can’t even stand the word zucchini! These are so moist and wonderful, and you never even guess there are zucchinis included!
-
This brownie recipe is wonderful. It’s very tasty and moist. My husband is the pickiest eater ever and he loved them. That is a miracle in itself!!
-
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!!
-
Yummm… these turned out delicious. I would definitely make them again.
I used splenda instead of sugar and still turned out great! Nobody knew the difference.
-
This turned out great! I didn’t have any zucchini so I used a bag of frozen(thawed) spinach instead. I threw some extra chocolate chips in and sprinkled some on top of the frosting as well. I didn’t use any eggs and was surprised how well they rose. My kids loved it.
-
I have to say that I thought this recipie sounded downright disgusting. Zucchini in BROWNIES?! I made it just for the fun of it to see what would happen. Oh my gosh these were the BEST brownies I have ever had. I’ll never make brownies without zucchini again! YUMMMMMMMY! This was a keeper!
-
Wonderful! Excellent! Delicious! So moist and no indication there is anything unusual about this recipe. The texture is more like a moist cake than brownies – which I like very much. It is so rich that I just sprinkled chocolate chips over it as it came out of the oven. Very highly recommended.
-
More of a cake than a brownie, but still a great way to use zucchini. I was unsure about no eggs, but some reviewers added them, some stuck to the recipe and didn’t. I went in between and added one egg white. I’ll make these again- zucchini?…what zucchini?
-
the dough was very crumbly I really didn’t think it would work there was no egg in the ingredients, but when I blended the zucchini it all came together.
I hate vegetables and this recipe totally amazed me. It was my first time making anything like this so let me say they are sooooo moooist, I didn’t even bother with the frosting . -
These were fantastic. I followed the recipe exactly except I used acorn squash instead of zucchini. They turned out great. I took the advice of others and baked them in a 9″ square pan so I would have a thicker brownie. I’d recommend these to anyone, and they are lots lower in fat than other brownies. Yum…
-
This recipe is another good reason to subscribe to the Daily Dish online. I wouldn’t have known about it otherwise and right now I have a lot of zucchini to use. It seems way too dry when you’re putting it together, but the outcome is amazingly good. My family loved it – even without frosting.
-
We tried this recipe and these brownies are the best I have eaten..I felt this recipe should be under cakes as it was more cake like but it still was out of this world..thanks for a great recipe.
-
It’s zucchini season and of course it’s always brownie season, so I was eager to try this recipe. The ‘brownies’ baked in a 9 x 13 pan took much longer than the noted 30 minutes. Tried the recipe again in a cookie pan and liked the results. Instead of frosting, when the baking was complete, I sprinkled milk chocolate candy wafers on the pan, waited about 3 minutes and spread the melted wafers over the warm brownies til smooth. Let cool, score slighlty and cut into desired size squares. Will definitely use the recipe again. Note: The brownies in the 9×13 pan were very good, but were more like cake, since they had to bake longer to make sure the middle was done.
-
I made this last night.
I doubled the recipe and baked in the 9×13 pan. I baked it for about 55 mins. Cooled for a few hours.
I made the frosting (doubled it also) and frosted it.
We couldn’t wait to have a piece. We all had a piece and we could taste the zucchini, and the frosting had that powdered sugar taste, even though I whipped the bejesus out of it in my kitchenade.
BUT, the next morning I had a piece for breakfast (LOL), it was THE BOMB!
It needed to mellow overnight. It is sooo moist and the frosting is TOO good.
We’re going to visit friends for the upcoming weekend.
I’ll be making it on Friday night to take on Saturday.
I know my friends are going to go CRAZY over it! -
I was a bit skeptical when putting this together; boy, was I wrong! It turned out great. The only thing I changed was that I used a smaller pan (9×9) and used half the frosting. Will definitely make this again.
-
These brownies are the best. I was a little concerned while mixing the ingredients together because the mix was so dry. My family loved them. You just can not have one.
-
This recipe was extremely good except it could be compared to a fudgy cake recipe. I got many compliments on it and will make again. I did add 2 eggs to the recipe, however.
-
Wonderful and creative recipe! Some reviewers have suggested eggs, I went according to the directions – no eggs. Just follow the recipe as submitted. They turned out moist and delicious. My sons and husband were surprised to hear there was zucchini in them. As for a “dry” mix, the zuchinni contains water and as you stir the batter will become moist. This recipe is a keeper:)
-
Wonderful brownie! Very gooey and chocolaty. No one believed there was zucchini in them at a family dinner. It does mix up to one ugly batter and I was skeptical but after one bite I have a new favorite brownie recipe. What a great way to slip in a little nutrition.
-
Okay, maybe I did something wrong, or had exceptionally dry zucchini, but this batter was so dry it was like dust. I couldn’t even stir in most of the zucchini. I figured an ingredient, like a liquid, had been left out. I added 4 eggs and a little milk. The whole thing baked within the prescribed time, but it was more like a cake. I didn’t care for the finished product. It tasted like…zucchini—with chocolate sauce. Very weird. The icing was great, though. I could have eaten that right out of the bowl. In fact, I wish I had, and skipped the cake/brownies with green vegetables. Too bad. I thought this would be a great way to sneak some greenies into my kids, but since it tasted like zucchini, and I could even see the green shreds in the cake (yuck!), I’m afraid I’ll have to keep looking for veggie disguises.
-
I made this recipe exactly as shown. It was the driest, most bizarre looking “batter” I have ever seen, and it looked like lumpy dirt when it was done. My husband, who doesn’t even like rich chocolate things, thought it was the best brownie he had ever eaten. My son, who is a vegetable hater, would not believe it had zucchini it in until I showed him the recipe. The only thing I would do differently next time is leave off the very sweet icing and just have a light dusting of powdered sugar.
-
The best “scratch” brownies Ihave ever made….wonderful and moist!
-
We love these brownies!They are very moist.It is important to use fresh young zucchinis-since the recipe is dry when you mix together,the moisture from the zucchini is very important.Also I mixed for awhile so the dough moistened up nicely!
-
My family loved these! Unfortunately, they sort of screwed up my Atkins diet, I couldn’t resist them! Yummy way to get zucchini into the kids.
-
All of my roommates and friends were skeptical, but everyone said “YUMMY!” after actually trying them. I was really hesitant as I was fixing the recipe because the mixture that I put in to the baking dish isn’t what you normally expect from a brownie recipe (dryer than most) but what comes out of the oven, is delicious!! Very easy to fix.
-
Very good brownies! They are very cake-like in texture. I could only see the zucchini if I looked really hard. The flavor was very good. The frosting is very sweet (reminds me of my mom’s texas sheet cake brownies and frosting). If I make them again, I’d probably put the brownie mix in my 13×15 pan so they’d be a little thinner, but use the same amount of frosting (may need a little more milk. The cooking time may need adjusted then.
-
Yummy! I (like a lot of others) was really concerned about the batter being WAY TOO DRY, but as soon as I added the zucchini it was fine. (I was tempted to add egg, but I waited until I added the zucchini to see what happened to the batter) =-) They turned out very moist. I wasn’t crazy about the frosting…it was a little too sweet for me. I will be making these again when I get more zucchini!
-
I read the reviews, so I was prepared for the gravelly texture of the batter going in. Wasn’t prepared for the gritty texture coming out, though. Maybe my zucchini weren’t fresh enough? Frosting made them palatable, but I will keep looking for better ways to use up all that zucchini – and stick to the tried and true brownie recipes.
-
Yummy!!! A great way to use up that pesky zucchini. These taste amazing! I found mine were a tiny bit crumbly so next time I might add an egg or egg yolk. Other than that, these are awesome!
-
We love these zucchini brownies! The frosting is a little extra work, but definitely worth it. It makes them perfect. We have made them over and over and I have passed the recipe on.
-
These brownies are fantastic – no one ever guesses they have zucchini. They are extremely moist – and hold their moisture instead of quickly drying out. Have gotten rave review from everyone who has tried them.
-
like the brownies, LOVE the frosting!
-
I was careful not to let anyone see what went into these, then overheard my teenager telling one of his friends about the *awesome* brownies I made. Batter was only dry before the zucchini
was beaten in. Frosting is excellent!! -
Even my young boys will eat this! Everyone is so surprised that zucchini is in this! Try it..you’ll love it! I can even get by with using all whole wheat pastry flour to reduce carb counts a bit, but it is less sweet that way.
-
These taste just like real brownies. I will keep this recipe for sure.
-
YUM! The brownies are nice and fluffy and the icing is fantastic. A medium zucchini will get you the 2 cups easily. I left the peel on and you can’t even see anything green in the brownies. I also used unsweetened applesauce instead of the veggie oil and it worked great. It was father and brother approved to make again, even after they saw the zucchini going into the batter!
-
Fabulous, even without the icing!
-
These brownies are great!! I remember shredding up the zucchini and making the brownies but, when I went to eat them I was like where is the zucchini?? The brownies tasted too good to have a vegetable in them. It is definitely a keeper and a recipe to pass on to many.
-
This recipe is definitely missing something from the ingredients. I’ve never made such a “dry” brownie mix. I didn’t put the frosting on them, but I don’t think that would have made any difference. I ate one small piece and decided it was NOT something I wanted to share with people.
-
This is an awesome recipe. I was a little worried when I first started mixing the ingredients. It was extremely dry until I added the zucchini and really mixed it in. They baked perfectly and the frosting was delicious. Would definitely make again and you would never know there was zucchini in the mix!
-
If you’re looking for a brownie this is not a brownie recipe. It is a cake recipe. It is very rich and the frosting has too much cocoa in it. Next time I would put in only 3 tablespoons. An okay recipe but I was really looking forward to brownies, not cake.
-
Love these brownies! I didn’t bake the full time, as they were done at 22 minutes. These taste good even without the frosting. MMMMMMM.
-
These are the best brownies I have ever had!! They were still moist three days later. You should try these brownies
-
Thank goodness for Allrecipes.com and their
reviews because had I not been able to read what others had said about this mixture being dry at first until the zucchini renders out some of its moisture I would have thrown out my batter and missed out on such an awesome brownie recipe. My four young boys and their little friends devoured this and were none the wiser that it had zucchini in it and I was surprised I didn’t have to use eggs. -
The first time I made these brownies, I thought I had missed an ingredient because the batter is so dry. However, they turned out just fine, stay moist longer than any other brownie recipe I’ve tried, and taste even better on day 2 or 3 (if they last that long!) I’ve made them many times since first seeing the recipe, and everyone loves them.
-
Except for adding 1 Egg and deleting the walnuts
(made these for daycare children) I followed
the recipe exactly. I frosted the brownies w/
canned frosting. I did not like these brownies.
They were not exceptionally moist–and was ‘missing’ that brownie taste I was looking for.But, 3 out of 8 children I served these to
liked them! I will keeping trying other
zucchini recipes…. -
I was very worried making this recipe. I evedently did not read enough of the reviews because I kept looking back at the recipe because I thought I forgot something. It was so dry that I added an egg, a little milk and a little extra oil. I had also doubled the recipe. It was very good with the additions, I will try it again without the additions I made.
-
It wasn’t as good as my favorite rich (and more fattening) Hershey’s Brownie recipe, but this was good! Especially when you know there is zucchini in it and don’t have to feel so guilty giving some to your kids with a glass of milk. I will make this again!
-
These were cake like in texture. I had used the conversion option and scaled this to 16 servings and used an 9×9 square pan. I used the suggested 3/4 tsp salt, but found them too salty. I would not make them again.
-
I only made a few changes. I added the zucchini in with the wet ingredients before adding the dry instead of adding it last. I also added about 2/3 cup of chocolate chips, just because I like chips in my brownies. They turned out unbelievably moist and tasty. Love them!!
-
Whoever formulated this is a genius. The result is an ultra moist and rich brownie. Trust the zucchini to add the moisture needed (I used a food processor to puree the zucchini.)
-
I’m not giving this recipe a three star because no one liked it, this is a great… cake recipe. I was expecting the usual fudgy brownie so this was a bit of a disappointment. I will make this again… but only if I want a cake. Thanks!
-
Great rich chocolate taste! Next time I would bake a bit longer (mine were a bit too gooey.) I would also squeeze out any extra liquid from the zucchini.
-
Fabulous recipe. I’ve made it every time following the instructions exactly and they always turn out great. My son’s friends even request them (and their mom’s are shocked to find out they are made with zucchini). I agree with the previous reviews they need to sit at least overnight for the flavors to meld. Thanks for sharing!
-
What a wonderful dessert this was. We used up some zucchini and enjoyed the chocolate!
-
I extracted the liquid from the zucchini and also added an egg – the batter was pretty dry, and the brownies came out cake-like. Still, they’re good as cake! I also cut down on the sugar, but as a result the cake wasn’t nearly sweet enough, so I would leave it all in.
-
I agree with others – very cake like but good flavor. I was a little confused when mixxing because the batter was so dry that I ended up adding some liquid to it. I would make these again, with a few modifications and adding some chocolate chips.
-
Excellent recipe. I agree with others, it’s more like a cake, but still very, very good. Very moist, even 3 days later. I made a couple changes: added an egg and substituted unsweetened applesauce for the oil. Also, instead of icing it after baking, I sprinkled some chocolate chips on top before baking. Turned out great! Thanks for this recipe.
-
Great brownies!Mix the zucchini in with the wet part and there is no mixing problem or scary dryness.I stuck to the original recipe and they are moist and delicious.(I burned my mouth cause I couldnt wait)Dont over cook if you want them fudgy.I didnt have anything for frosting but they dont need it.Cant wait for Fatheroflittle to try them.
-
How has this recipe for zucchini and chocolate escaped me for so long? For those having problems with a dry batter, mix the zucchini and salt into the oil/sugar/vanilla mixture and let it sit for a minute. You will have no problem combining the rest of the ingredients. Substituted brown sugar for the white with great results. Not at all cakey.
-
I love this recipe. I think it is better than any other brownie recipe. My son is a vegan and it is nice to have a dessert he can eat. We like it without frosting.
-
Great recipe for a very moist chocolate cake! I used less sugar (1 cup) and it still tastes great. Thanks!
-
I made these as directed. (I may have been generous with the cocoa powder) I put the zucchini in with the wet ingredients, as one reviewer suggested, and came up with a thick, somewhat dry, batter. As they baked, the water from the zucchini made these rich and delicious. A great way to use up some of our zucchini!
-
This was some funky looking batter, looked like dirt with a bunch of grass in it and it started out really dry but mixed to a spreadable batter. These came out great! I used the betty crocker pourable chocolate frosting and my 13 yr old daughter who hates zucchini LOVED these! My hubby and 3 yr old son didnt care for them, but I liked them. These are worth a try!
-
Boy, these are good! The only change I made was to add one egg. I thought it was weird that there weren’t any in the recipe. I think I’ll skip it next time, as the brownie was very “cake -like”. These were moist, and chocolately. I also used canned icing instead of making it from scratch. I never usually put icing on my brownies, and when I make them again, I doubt I will put icing on them again. It really doesn’t need it. I think this will be my new brownie recipe from now on. Now I will have a reason to make more brownies as my garden starts to overflow with zucchini!
-
I got rave reviews on this one, from co-workers to family!! An excellent way to use up all that zucchini!! Oh, yes the ‘batter’ does look a little odd, but they come out moist and wonderful!!
-
Just delicious. I used one cup of Splenda and half a cup of sugar instead of all sugar and it tasted just fine. I had to let the batter sit for some moisture to leach out of the zucchini to get it all stirred up. The only negative thing I noticed was with the icing. It tasted great (I used half sugar and half splenda) but when it sat on the brownies for any length of time, they got so moist that they had to be eaten with a fork. They almost became like molten lava cakes, very good but hard to handle. I made the second batch and served the icing on the side so people could add it as they wanted. I think next time I won’t make the icing as it was wonderful without it.
-
Yum! I added 6oz of mini choc chips to the batter and didn’t use the icing. It turned out more like a cake than brownies, but it’s delicious! This is definitely a keeper!
-
Good stuff! This is more like a chocolate cake than a brownie consistancy. Nice dark brown color, dense chocolate cake texture. Moist. I didn’t make the frosting. It didn’t need it! Thank you for the recipe.
-
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!!!
-
This recipe was great, I loved how there is no eggs in it, my 2 kids have food allergies and it is hard to find good recipes without eggs or dairy. The one change I made was taking out the walnuts, they are allergic to nuts, but I added chocolate chips and they turned out great. No need for the frosting they were moist and delicious without it.
-
YEAH – A WINNER! I added 2 squares melted semisweet chocolate as the teenagers around here like their chocolate dark – it was truly great. Even the snotty 17 yr old who cringes at veggies scarfed this down. Would make a great potluck or picnic dessert.
-
Excellent recipe – very moist and the brownies were delicious!
-
This came out great. As suggested by others, I added the squash (yellow summer squash) to the oil/sugar mixture first. Then I accidently left it for 1/2 hour while dealing with some laundry, which drew some of the water out of the shredded squash. I had no problem at all with dry batter.
-
These were PHENOMENAL! So chocolatey and moist. I followed the recipe exactly, well, without the frosting. They were so yummy it was hard to not eat the entire pan in one day, but I cut them up and froze some for another time (I have LOTS of zucchini to use up). It does look weird when you mix it up, but the moisture in the zucchini cooks them just right. My husband always hated zucchini until I learned to make desserts with it. He loves it especially now!
-
Very yummy. Mix will appear dry until you add the zucchini. My husband tried desparately to taste the zucchini with no success.
-
Good Brownies. Very moist. I left out the walnuts and added chocolate chips instead. I also left off the frosting and just sprinkled powder sugar on them for a quick and easy topping. Will make again.
-
This recipe was wonderful! My husband can not have sugar due to hypoglycemia, so I made the brownies with Splenda instead of sugar. Also, because of the Splenda, I added an extra 3/4 teaspoon of baking soda. To increase the amount of protein (again to help with the hypoglycemia), I added 2 eggs to the recipe. My husband was thrilled with the brownies, and I liked them, too!
-
Excellent! I used splenda instead of sugar and thought I had a mess on my hands because the splenda didn’t mix well with the oil, but I kept going and they were great. They are hard to mix but don’t give up. Worth the effort. Oh, and the frosting….WOW!
-
But I think you left the eggs out of this recipe, I just add two eggs, and I had people asked me for the recipe because they was so good.
Donna -
Can’t say enough about this recipe!! Everyone I know that has tried them, has loved them. I don’t think the eggs missing are a problem at all.I replaced half the oil with applesauce, and half the sugar with splenda. Added a handful of peanut butter chips. Does not need the frosting at all. Have handed out this recipe 8 times since using it 3 weeks ago.Thanks so much for the recipe!!!
-
Sorry for the error on my previous review – I meant to type that I used only 1/4 cup vegetable oil…
-
These turned out great! I added the zucchini to the wet mixture and these turned out very moist. Did not make the frosting, I didn’t think they needed it. I agree with Angela Sims. That is my biggest pet peeve, when people change the recipe, then give it a poor rating. How is that helpful?
-
Two words…. Got milk? Wow, these are very rich, moist brownies. Incredible!! I did add a total of 3 cups of zucchini. I also added a dash of cinnamon to the frosting. They were gone in an instant!
-
Excellent! More cake-like than chewy brownie, but very moist and delicious. Definitely one to make again.
-
The first recipe that I have rated…awesome!More like sinful chocolate cake…and delicious frosting too! Thanks!
-
Wonderfully moist! I drained my zucchini for about 30 minutes to remove excess moisture and used just over 2 cups (that’s what I had on hand). I also added the zucchini to the oil mixture. As always I used 1/4 cup applesauce 1/4 cup canola oil in place of the 1/2 cup veg oil, used 1 cup wheat flour and 1 cup unbleached white flour in place of the 2 cups all purpose flour, and cut the sugar in 1/2. I also omitted the nuts…my children hate nuts. I did not make the frosting just because I don’t really like chocolate too much. I’m sure my family would have loved it; maybe next time!
-
I followed the recipe exactly and found these brownies to be rich, moist and delicious.
-
These brownies are very good.I’m going to bake again today even it’s Sunday.My family enjoyed them too and I gave them the recipe.
Thank you -
These were VERY, very good. I pureed the zucchini in the food processor and added with the oil, etc. and didn’t have any problems with the batter being dry. Otherwise I followed the recipe as stated and the brownies are delicious and moist. I’ll definitely make these again!
-
These brownies had been baking for 15 minutes when I realized I had forgotten to add the baking soda. I cooked them for the entire 30 mins but was prepared to throw them out. After they cooled my kids tried and loved them. I found the texture a bit funny. I can’t wait to try this recipe with all the ingredients 🙂
:max_bytes(150000):strip_icc()/7971181_Snickerdoodle-Zucchini-Bread_Yoly_2x1-0bb7f6f64a6b404092aca7db665fc4f3.jpg)
:max_bytes(150000):strip_icc()/7970341_Chocolate-Chip-Pumpkin-Bread_Chef-John_2x1-d67eb867a329463e80babc7461dea320.jpg)
:max_bytes(150000):strip_icc()/7963465-Sweetened-Condensed-Milk-Brownies-DDMFS-beauty-046-763d457416664d58810377930de946dd.jpg)
:max_bytes(150000):strip_icc()/7775410-maple-pecan-blondies-ddmfs-1x2-5887-172913374c4c40288aa2bac6cb89bd90.jpg)
:max_bytes(150000):strip_icc()/7563822_Grilled-Pattypan-Squash-withGarlic-Butter_Dotdash-Meredith-Video-Studios_2x1-f9e94969d82d4042a15c168596b405fc.jpg)
Leave feedback about this