Yummy Zucchini Brownies
If you've got more zucchini than you know what to do with, make zucchini brownies! This recipe is easy and creates a fudgy, irresistible brownie that's addicting!
If you’ve got more zucchini than you know what to do with, make zucchini brownies! This recipe is easy and creates a fudgy, irresistable brownie that’s addicting! Don’t let the dry batter fool you into thinking you need to add eggs or water. The magic happens in the oven. Trust us!
Yummy Zucchini Brownies
Ingredients
- 1/2 cup vegetable oil
- 1 1/2 cups white sugar
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 cups fresh zucchini, shredded (do not drain or squeeze out the water!)
- 1/2 cup chopped walnuts (optional)
Instructions
- Preheat oven to 350° F. Grease and flour a 9” x 13” baking pan and set aside.
- In a large bowl, combine the oil, sugar and vanilla and mix until well blended.
- In another bowl, combine the flour, 1/2 cup cocoa powder, baking soda, and salt, and add to the sugar mixture. Fold in the zucchini and walnuts, if using. Note: Don’t worry if the batter seems dry at this point, the zucchini adds moisture as it cooks. Have faith!
- *If your zucchini seems very dry when you’re shredding it, you may add a tablespoon of water at a time to the batter. But it will be a much drier batter than you’re used to for brownies.
- Spread the batter evenly into the pan. Bake for 25 to 30 minutes, until brownies spring back when gently touched.
- To make the frosting:6 tablespoons unsweetened cocoa powder¼ cup melted butter2 cups confectioners' sugar¼ cup milk½ teaspoon vanilla extract
- Melt together the 6 tablespoons of cocoa powder and butter; mix thoroughly with a whisk and set aside to cool.
- In a medium bowl, blend together the confectioners’ sugar, milk, and 1/2 teaspoon vanilla. Stir in the cocoa mixture.
- Spread over cooled brownies before cutting into squares.
- If you skip the frosting, these brownies are totally vegan!
This article was published by the staff at Farmers' Almanac. Do you have a question or an idea for an article? Contact us!
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Farmers' Almanac Staffhttps://www.farmersalmanac.com/author/fa-admin
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Farmers' Almanac Staffhttps://www.farmersalmanac.com/author/fa-admin
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Farmers' Almanac Staffhttps://www.farmersalmanac.com/author/fa-admin
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Farmers' Almanac Staffhttps://www.farmersalmanac.com/author/fa-admin
How long should this bake in a 9×9 pan? We like them thick.
I have made these several times and they have always been a hit! People can’t believe there is zucchini in these brownies. This is one of my go to dessert recipes.
When getting ready to make them again I have noticed since you updated the recipe that all the measurements for the icing are not listed. I want to use proper amounts when making. Can you update the update please? Thank you.
We didn’t enjoy these brownies. Strong baking soda taste, too sweet and baked according to recipe were very underdone.
Hi Elissa, we’re sorry to hear that! Did you mix the dry ingredients well before adding to the wet ingredients? And because every oven is different, we recommended “Bake for 25 to 30 minutes, until brownies spring back when gently touched.”
Do you have online version of the Almanac?
Hi Ramon, We do! Our ebook version is coming out soon! Stay tuned.
Do you have Farmer’s Almanac 2020 online?
I am looking at my fishing guide.
Thanks
Made this the other day and loved it! I got 7 C. zucchini from one zucchini so I made a zucchini cake and I froze and saved the last shredded 2 C. to bake the brownies for my daughter and her family when they returned from their vacation. Thawing the frozen zucchini made it even wetter and I put in in with the sugar, oil and vanilla. Then added the dry ingred. The batter wasn’t as dry as the one I baked for my husband and me.
I baked theirs today, left off the frosting because my husband thought it made the brownies too sweet. I like it best when fresh from the oven. I refrigerated them for fear the zucchini in the brownies would spoil sitting at room temp. T
This recipe sounds great, sent to me by a friend. I am definitely going to make them tomorrow, and I will only put in 1 cup of sugar as I think it already has way too much
sugar (which I’ve been noticing in a lot of cookie recipes lately, instead of the usual 1 cup people are adding an extra half cup, can anyone say diabetes, diabetes, diabetes?….lol)
As well, I want to add a tablespoon or so of instant coffee. Now wouldn’t that taste ever so good?!! I love mocha flavored anything…. YUM!
Hi Koreen, you might want to skip the coffee in this particular brownie recipe; too many conflicting flavors. But if you decide to try it, tell us how it went!
Batter a bit dry so added a little more zucchini and oil. Absolutely delicious!!?
I made the brownies exactly according to the recipe. Absolutely delicious!
It is better and richer made with brown sugar.
I made them today..with the cane sugar and they are good..but will try brown sugar next time.
Very delicious! Followed the direction and was surprised how moist the brownies came out. Made this recipe twice and was asked to make it again. Thanks for sharing. ?
we have lived by Farmers Almanc all my life love it
Thank you, Laura Thompson!
made these – but I added a couple of eggs as the ‘batter’ was extremely dry….think they forgot something on the recipe….
Looks good!!
I want to try this. Won’t feel so guilty eating brownies knowing it has a veggie in it.
Sounds good plus sneaky way to get veggies in the kids.
Love Baking.
Looks real good, gotta try it!
This sounds SO GOOD. Cant wait to try it. Thanks!