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zucchini brownies on a plate.

Zucchini Brownies

Course Dessert
Cuisine American

Ingredients
  

  • ½ cup vegetable oil
  • 1 ½ cups white sugar
  • 2 ½ teaspoons vanilla extract
  • 2 cups all-purpose flour
  • ¾ cup unsweetened cocoa powder
  • 1 ½ teaspoons baking soda
  • 1 teaspoon salt
  • 2 cups shredded zucchini
  • ½ cup chopped walnuts
  • ¼ cup butter
  • 2 cups confectioners’ sugar
  • ¼ cup milk

Instructions
 

  • Preheat oven to 350° F. Grease and flour a 9” x 13” baking pan.
  • In a large bowl, combine the oil, sugar and 2 teaspoons vanilla and mix until well blended.
  • Combine the flour, ½ cup cocoa, baking soda, and salt and add to the sugar mixture. Fold in the zucchini and walnuts. Note: Batter will seem dry, but don’t worry! The zucchini provides moisture when baking! If you want to add water, add by tablespoonfuls but batter should be dry.
  • Spread the batter evenly into the pan. Bake for 25 to 30 minutes, until brownies spring back when gently touched.
  • To make the frosting, melt together the 6 tablespoons of cocoa and butter; set aside to cool. In a medium bowl, blend together the confectioners’ sugar, milk and ½ teaspoon vanilla. Stir in the cocoa mixture.
  • Spread over cooled brownies before cutting into squares.
Keyword easy zucchini brownies, zucchini brownies healthy, zucchini brownies taste