Zucchini Brownies

Zucchini Brownies

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"Moist chocolate brownies with frosting!"
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45 m servings 209 cals
Serving size has been adjusted!

Original recipe yields 24 servings



  • Calories:
  • 209 kcal
  • 10%
  • Fat:
  • 8.6 g
  • 13%
  • Carbs:
  • 32.9g
  • 11%
  • Protein:
  • 2.3 g
  • 5%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 200 mg
  • 8%

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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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
  2. In a large bowl, mix together the oil, sugar and 2 teaspoons vanilla until well blended. Combine the flour, 1/2 cup cocoa, baking soda and salt; stir into the sugar mixture. Fold in the zucchini and walnuts. Spread evenly into the prepared pan.
  3. Bake for 25 to 30 minutes in the preheated oven, until brownies spring back when gently touched. To make the frosting, melt together the 6 tablespoons of cocoa and margarine; 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.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.


  1. 2654 Ratings

Most helpful positive review

Fabulous recipe! And not at all cake-like. I followed the recipe precisely (except for no nuts)and got great fudgy brownies. I think folks are getting cakey results when they add an egg or us...

Most helpful critical review

I followed the recipe exactly and they ended up DRY DRY DRY.

Fabulous recipe! And not at all cake-like. I followed the recipe precisely (except for no nuts)and got great fudgy brownies. I think folks are getting cakey results when they add an egg or us...

GREAT recipe Marian!! I must say that I was VERY skeptical of these not only because of the zucchini/no egg, but because after I mixed the ingredients, they looked well, I'll just say..less tha...

So good!!!!! The batter will not be dry after you add the zucchini. The moisture comes from the zucchini. Do not add an egg if you want a moist, fudgy brownie. If you add an egg you will get ...

Has a very slight veggie-ish aftertaste, but otherwise fantastic. And like other reviewers have confirmed, it is a tad cake-like, (no I did not add an egg, which would have made it even more cak...

These are so moist and flavorful! I used pureed prunes (baby food) instead of oil, and they turned out great -- and even healthier!

I have to say that I thought this recipie sounded downright disgusting. Zucchini in BROWNIES?! I made it just for the fun of it to see what would happen. Oh my gosh these were the BEST browni...

Adding the 2 eggs makes this more like a very dense cake than brownies. Next time I'll leave them out. Also will try using a lighter oil or maybe applesauce, as we could taste the oil. Overa...

** An egg missing is NOT a mistake.** I've used this recipe for quite a few years after published here and am here once more to write it down again. The batter is dry to start, because the zu...

I was skeptical when a friend suggested the recipe, but the end result was fantastic! They are chewy and fudgy - everything you want from a brownie and more (less calories, get to use up garden ...

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