Grandma's Chocolate Zucchini Brownies

Grandma's Chocolate Zucchini Brownies

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"Moist and wonderful chocolate brownies, no frosting needed. These are perfect right out of the oven!"
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Ingredients

55 m servings 239 cals
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Original recipe yields 20 servings

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Nutrition

  • Calories:
  • 239 kcal
  • 12%
  • Fat:
  • 11.7 g
  • 18%
  • Carbs:
  • 32.8g
  • 11%
  • Protein:
  • 3.5 g
  • 7%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 164 mg
  • 7%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat an oven to 350 degrees F (175 degrees C). Grease a jelly roll pan.
  2. Sift flour, cocoa powder, baking soda, and salt together in a bowl.
  3. Beat the butter and 1 1/2 cups sugar with an electric mixer in a large bowl until smooth. Beat the first egg into the butter until completely blended, then beat in the vanilla extract with the last egg. Mix in the flour mixture until just incorporated. Fold in the zucchini; mixing just enough to evenly combine. Pour mixture into prepared pan. Sprinkle the remaining 2 tablespoons sugar, chocolate chips, and walnuts on top.
  4. Bake in the preheated oven until the top is dry and the edges have started to pull away from the sides of the pan, 25 to 30 minutes.

Reviews

50
  1. 57 Ratings

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Most helpful positive review

I made these brownies without changing anything except the topping (I omitted the sugar and just used 1.5c of chocolate chips), and they were perfect! I would consider them more of a cake than ...

Most helpful critical review

Okay if you're just trying to use Zucchini but it was not anything like a brownie. It was like cake and nothing more. Will look for another recipe or more likely adapt a real brownie recipe my...

I made these brownies without changing anything except the topping (I omitted the sugar and just used 1.5c of chocolate chips), and they were perfect! I would consider them more of a cake than ...

LOVE IT! I've tried many and always ended up too cake-y (in defense of the recipes, I've also tried to substitute applesauce which I've learned changes the texture. They were moist and ch...

Good flavor. After tasting it, found it to taste much like my mother's sheet cake, so decided to add the frosting that would be on her sheet cake. My family loved it with the frosting.

This was a big hit! I did not use the walnuts and I used Splenda for the sugar. After I pulled out of the oven I took a spatula and spread out the chocolate chips to make it look like icing. ...

Delicious! My family absolutely loved these and had no clue that there was healthy zucchini in there. I thought they were more cake-like than brownie, but it may have been because I used a 9x1...

I had extra shredded zucchini after making Zucchini Bread, was looking for something to use it up, and stumbled upon this recipe. I didn't sift anything, was not real exact on measurments, and ...

Perfect right out of the pan brownies! Not over chocolatey. If didn't know it was there, would never guess they have the zucchini in them. Will definitely make these again!

Probably the best Zucchini cake/brownies I've had. Great consistency/texture and not too sweet. The chocolate chips on top add the sweetness it needs. I made without the nuts and don't think th...

These are super moist - more cake-like than brownie - but very tasty! I didn't have cocoa powder, so I melted one 1oz. unsweetened baking square and creamed it in with the butter and sugar. Also...