Reviewed: Nov. 20, 2009

great recipe!

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Reviewed: Nov. 19, 2009

My boss baked this heavenly divine brownie & I felt like I was dying slowly in bliss. It was so moist-totally melted in my mouth. At first I was sceptical-zucchini & all, but I must say I was pleasantly surprised. This is a must have recipe & I'm happy it was passed on to me.

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Janice

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Reviewed: Nov. 19, 2009

Great recipe. I didn't change a thing -- although I often omit the nuts. It has a unique moist and chewy texture. The frosting finishes it off -- and I think these actually taste better after they've been sitting on the counter for a day or two. :) Yum!

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MalusMom

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Reviewed: Nov. 16, 2009

Very good. First time i make brownies from scratch. Everyone liked them!!! Thanx :)

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baked

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Reviewed: Nov. 16, 2009

really yummy and moist

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Susan

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Reviewed: Nov. 13, 2009

OOOH My! These are sooo good. Impressed everyone at my dinner party. The batter is very very dry, I had to use my hands to pat it into the pan, but they came out moist and chewy. I skipped the frosting and whipped up some heavy cream for the top. You have to try this recipe dont let the zucchini scare you away!!

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AAshcraft

Cooking Level: Intermediate

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Reviewed: Nov. 11, 2009

I've never found a recipe on here that I followed exactly until this one! I thought for sure that it was too thick.. I basically had to use my hand to PRESS it out into the pan! But, it turned out PERFECT!! My husband didn't even realize he was eating zucchini either!!!

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Jill and Scott

Cooking Level: Beginning

Living In: Macomb, Illinois, USA

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Reviewed: Nov. 8, 2009

Fabulous! The zucchini was incredible and made the brownies super moist. I loved them, and am definitely going to make them again. I substitued the sugar with splenda, and tasted fine.

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Katie

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Reviewed: Nov. 7, 2009

perfect brownie consistency. i added 3 tbs of peanut butter and omitted the walnuts. they do have a slight zucchini taste, but that didn't stop everyone from eating them up. i only had enough ingredients to make half the serving size and they only needed to bake for 20 minutes. delicious:)

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bdeleigh

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Reviewed: Nov. 4, 2009

Great

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hungryman

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Reviewed: Nov. 4, 2009

I found these brownies to be a little too dry for my taste but the flavor was awesome. My 2 year old gave them his seal of approval!!

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SmileyRug

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Reviewed: Oct. 30, 2009

Nobody knew what the secret ingredient was, and they all commented on how moist and delicious these were!

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Hannah

Cooking Level: Intermediate

Home Town: Watertown, Connecticut, USA

Living In: Burlington, Vermont, USA

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Reviewed: Oct. 29, 2009

These were really good! The frosting reminded me of something my grandma used to make. And that brought bake great memories. Definitely would make them again.

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steph fisk

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Reviewed: Oct. 27, 2009

This was amazing. I followed the recipe exactly and it was perfect!!

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MonicaG

Cooking Level: Beginning

Living In: Winnipeg, Manitoba, Canada

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Reviewed: Oct. 25, 2009

Wonderful and easy recipe! This should be listed as 5-star.

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Theresa

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Reviewed: Oct. 25, 2009

YUMMMMMMMMMY!

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m.lindula

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Reviewed: Oct. 25, 2009

They are excellent. A little more cake like than brownie like. They are so good they don't even need the frosting. When I make them I use olive oil, raw sugar and whole grain flours. Very moist and delicious.

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April_fromSD

Cooking Level: Intermediate

Living In: San Diego, California, USA

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Reviewed: Oct. 24, 2009

So, so good!!!!! Almost all the zucchini we had in the garden became brownies since I tried this recipe ;) I found that we liked it better when I put double the amount of zucchini and cocoa (well almost the double for cocoa)... No frosting needed :)

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CASSO_77

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Reviewed: Oct. 24, 2009

These brownies are magical! They stand up to any brownies I've ever had. You would never guess they're full of zucchini. The consistency hit that sweet spot between fudgy and cakey. I normally wouldn't add frosting to brownies, but I really enjoyed it on these.

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Annie

Cooking Level: Beginning

Home Town: Lawrence, Kansas, USA

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Reviewed: Oct. 23, 2009

I love this recipe! The frosting isn't necessary, but it's a great addition. I'm headed to the kitchen to make another batch, and I'll be using applesauce instead of oil this time. Definitely a keeper!

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