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.
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source by allrecipe
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- by: Cookdap Member
- 22 years ago
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.
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- by: I'm Nuts Too
- 21 years ago
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!!
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- by: Cookdap Member
- 21 years ago
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!
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- by: ROBINBRADY
- 21 years ago
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.
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- by: Cookdap Member
- 21 years ago
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 . -
- by: CLEMENTINE
- 21 years ago
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…
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- by: Cookdap Member
- 21 years ago
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.
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- by: Linde
- 21 years ago
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.
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- by: MSFURIOUS1
- 21 years ago
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! -
- by: Cookdap Member
- 21 years ago
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:)
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- by: MAGERNER
- 21 years ago
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.
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- by: GREENFIREFLY
- 21 years ago
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.
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- by: MARYBETHHOLLEY
- 21 years ago
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.
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- by: Bonnie Cramer
- 21 years ago
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.
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- by: DAWNAWAWNA
- 21 years ago
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!
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- by: Mr/Mrs Z
- 21 years ago
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.
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- by: K8320
- 20 years ago
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!
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- by: Cookdap Member
- 20 years ago
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.
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- by: FISHWAR
- 20 years ago
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!
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- by: Cookdap Member
- 20 years ago
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. -
- by: Cookdap Member
- 20 years ago
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.
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- by: WILDDAYCARE
- 20 years ago
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…. -
- by: STACY L.
- 20 years ago
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.
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- by: Sherry Mcinturff Spring
- 20 years ago
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!
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- by: Cookdap Member
- 20 years ago
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.
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- by: Monica
- 20 years ago
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.
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- by: Cookdap Member
- 19 years ago
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.
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- by: Cookdap Member
- 19 years ago
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.
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- by: Cookdap Member
- 19 years ago
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!
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- by: Cookdap Member
- 19 years ago
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!
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- by: Njmom
- 19 years ago
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!
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- by: Linda T
- 19 years ago
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.
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- by: Angela Sims
- 19 years ago
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!!!
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- by: Cookdap Member
- 19 years ago
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.
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- by: MAGICDOMINO
- 19 years ago
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.
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- by: Lee Wagar
- 19 years ago
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!
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- by: Cookdap Member
- 19 years ago
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!
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- by: MNJCARTER
- 19 years ago
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!!!
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- by: LIZ1888
- 19 years ago
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?
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- by: Juicemom
- 19 years ago
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!
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- by: TREINEJL
- 19 years ago
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!
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- by: MJP1
- 19 years ago
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 🙂
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