Zucchini Brownies

Over the summer I was given some zucchini from a friend. Being the sweets person I am, I looked for dessert recipes that incorporate the fruit. These zucchini brownies are, as my husband says, “the bomb.” They are extremely moist, thanks to the water that releases while baking at a high temperature. There are also NO eggs in this recipe, thanks to a decent amount of baking soda. They taste wonderful plain, but I prefer them frosted for some extra sweetness. I ended up making them five times this summer for various events, and they turned out great every time.


Zucchini Brownies
Prep time
Cook time
Total time
Serves: 12
  • 2 cups all-purpose flour
  • 1&1/2 cups white sugar
  • ½ cup cocoa powder
  • 1&1/2 teaspoons baking soda
  • 1&1/2 teaspoons salt
  • ½ cup vegetable oil
  • 2 cups finely shredded zucchini
  • 2 teaspoons vanilla extract
  • ¾ cup chopped walnuts
  • ------------
  • 6 Tablespoons whole milk
  • 6 Tablespoons butter
  • 1&1/2 cups white sugar
  • 1 cup semi-sweet chocolate chips
  • ¼ teaspoon vanilla extract
  1. First prepare the brownies: Preheat oven to 350 degrees. Grease and flour a 9"x13" cake pan.
  2. In a large bowl, mix together: flour, sugar, cocoa powder, baking soda, and salt.
  3. Stir in oil, zucchini, and vanilla until well combined. Stir in nuts.
  4. Pat mixture into pan. Bake 27-30 minutes, or until top springs back when lightly touched. Cool on wire rack or frost if desired.
  5. Make the boiled fudge frosting:
  6. In a medium saucepan, bring milk, butter, and sugar to a rolling boil over medium heat. Boil 45 seconds minute and remove from heat.
  7. Immediately stir in vanilla and chocolate chips until smooth.
  8. Quickly pour over warm brownies and let set.

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  1. Oooo….. love the idea of hiding veggies in brownies!  Never thought of that.  Yum!

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