These fudgy and chewy Zucchini Brownies are a simply decadent way to use up all that extra zucchini! The chocolate frosting makes them extra yummy!
Well, it is finally upon us. Zucchini season! Our plants are starting to produce, and once zucchini plants start to produce, you have zucchini coming out your ears.
My boys all actually enjoy eating steamed zucchini with butter, salt & pepper, but it does get boring after awhile. So I am constantly trying new recipes with zucchini. So buckle up, I’ve got lots more zucchini recipes to share!
How to make zucchini brownies:
-You don’t even need a mixer for these brownies. Just whisk together the oil, sugar, vanilla, and zucchini, then stir in the dry ingredients.
-Pour the batter into a 9×13″ pan and bake at 350° for about 30 minutes.
-You can frost the brownies while they are warm, or wait for them to cool. So easy!
-Tip: If you really want to disguise the zucchini, peel it before you grate it. No one will even know it’s there!
Need to use up even more zucchini? Try these:
- Zucchini Cobbler (AKA Mock Apple Crisp)
- Coconut Chocolate Zucchini Cake
- Double Chocolate Zucchini Bread
- Chocolate Cream Cheese Zucchini Bread
TASTY HOMEMADE BROWNIES:
- Chewy Brownies
- Mint Brownies
- Macaroon Brownies
- Peanut Butter Brownies
- Marble Brownies
- Cheesecake Brownies
- S’more Brownies
Zucchini Brownies with Chocolate Frosting
- 1 1/2 cups sugar
- 3/4 cup oil
- 2 tsp vanilla
- 2 cups grated zucchini
- 2 cups flour
- 1/3 cup cocoa
- 1 1/2 tsp baking soda
- 1 tsp salt
- 1/2 cup chopped nuts (optional)
- 3 Tbsp melted butter
- 2 Tbsp cocoa
- 2 cups powdered sugar
- 2-3 Tbsp buttermilk or milk
- dash of salt
- 1 tsp vanilla
- Whisk sugar, oil, vanilla, and zucchini in a mixing bowl till blended. Stir in remaining ingredients. Spread into a greased 9x13" pan.
- Bake at 350° for 30-35 minutes or till toothpick comes out clean. Frost with chocolate frosting while warm, or cool and frost.
- Frosting: Stir together butter and cocoa till smooth. Beat in remaining ingredients, adding milk till it is the consistency you like.
-If you have zucchini haters, peel the zucchini before you add it. No one will even know it's there!
-Make sure you mix the sugar with the oil. I made the mistake of adding it with the dry ingredients. The dough was VERY thick. (They still tasted great though.)
-It's not a typo, this recipe has no eggs.
Amount Per Serving: Calories: 277Total Fat: 13gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 6mgSodium: 258mgCarbohydrates: 39gFiber: 1gSugar: 27gProtein: 3g
(originally posted 7/22/2009, updated August 2016)