Cassie's Zucchini Brownies Recipe -
Cassie's Zucchini Brownies Recipe
  • READY IN 45 mins

Cassie's Zucchini Brownies

Recipe by  

"A must for all brownie lovers! These moist brownies are the perfect way to use extra zucchini."

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Ingredients Edit and Save

Original recipe makes 1 - 10x15 inch pan Change Servings
  • PREP

    25 mins
  • COOK

    20 mins

    45 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 10x15 inch jellyroll pan.
  2. In a large mixing bowl, sift together flour, salt, soda, cocoa, and sugar. Combine eggs, zucchini, oil, and vanilla; blend into dry ingredients. Stir in walnuts.
  3. Bake for 20 minutes in preheated oven. Cool in the pan, and then cut into bars.
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Reviews More Reviews

Most Helpful Positive Review
Sep 24, 2003

The first time I made these, they were so-so, the second time I substituted applesauce for the oil, and added pieces of dark bittersweet chocolate, along with some semi-sweet chocolate chips to make these brownies unbelievable!! The texture was just right for me, thick and fudgy. No frosting needed. An awesome way to cut fat and add nutrition in brownies.

Most Helpful Critical Review
Jun 26, 2007

awful. waste of baking ingredients. bland


126 Ratings

Aug 31, 2004

These were great. I do agree they are more cakey than fudgy, altough the middle was nice and gooey. I even tricked my 6 year old who will not let vegetables past her lips. I peeled the zucchini so she wouldn't see the green, but she still noticed some white flecks. I told her the white was white chocolate chips. I'm going to gradually start adding the peel in. This will definitely be a regular at my house! UPDATE-Okay, I ate one tht was baked yesterday and sat overnight. The brownie's are now fudgy and wonderful! The moisture from the zucchini must soak in more overnight.

Jan 08, 2006

I loved these brownies. I have made them twice, and while they turned out different both times, both ways were great. I first time I made them I dried the zucchini well and it resulted in a fudgy brownie. The second time my zucchini had more moisture in it and the result was a more cake like brownie. I can't wait to see what I get the third time!

Aug 15, 2003

These brownies were super..I added twice as much zucchini since I have an abundant supply.I also added an extra one half cup of walnuts to it.You can never have enough walnuts in brownies!!! I also put buttercream icing on them and it was excellent...These were very moist. For those of you who said they turned out like cake must have used a regular cake pan....This was so easy too., and didn't take long to make....thanx for the recipe, Cassie !

Aug 12, 2005

I added a little brown sugar (1/2 cup) and 2 cups of chocolate chips. I also omitted the walnuts and baked it in a 9x13 pan and the kids devoured it in a few hours. This recipe is definitely a keeper.

Aug 24, 2003

My Kids Loved this recipe! for an added twist i put a package of semi-sweet chocolats on top and let them melt then spread it like frosting! they were gone the next day! this is a great way to use up extra Zucchini.

Jul 18, 2006

I have a massive amount of zucchini to use this summer and I found this brownies. They are very cake-like, which I love! The recipe was very easy and went together in about 5 minutes (zucchini already prepared). I didn't follow the other reviews until the brownies had baked about 10 minutes and then I decided to sprinkle some mixed chips on top. I also iced with a chocolate icing. They are yummy and will go over very well here!


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  • Calories
  • 137 kcal
  • 7%
  • Carbohydrates
  • 17.7 g
  • 6%
  • Cholesterol
  • 16 mg
  • 5%
  • Fat
  • 6.9 g
  • 11%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 2.3 g
  • 5%
  • Sodium
  • 183 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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