Zucchini Brownies Recipe - Allrecipes.com
Zucchini Brownies Recipe
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Zucchini Brownies
Moist fudgy brownies with a secret squash surprise. See more
  • READY IN 45 mins

Zucchini Brownies

Recipe by  

"Moist chocolate brownies with frosting!"

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Ingredients Edit and Save

Original recipe makes 1 - 9x13 inch pan Change Servings
  • PREP

    15 mins
  • COOK

    30 mins

    45 mins


  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.
Kitchen-Friendly View


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

Reviews More Reviews

Most Helpful Positive Review
Nov 29, 2004

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 use some liquid other than the oil, as that will change the texture of any baked product. The batter is very, very dry - almost too dry to call a batter. But that's how it's supposed to be, the zucchini will shed it's moisture during the baking and you'll get superb brownies!! Thanks for the recipe!

Most Helpful Critical Review
Jan 31, 2011

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

Aug 13, 2003

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 than desirable (my zucchini may have been a bit "dry"). I had to "press" them into the dish, not "pour" so I was a bit concerned. The end result was FANTASTIC, not to mention a great way to sneak in zucchini, the kids had NO clue that it was even there! I left out the nuts, baby has an allergy, and added 1/2 cup of choc. chips. Since there weren't any eggs either (allergy) he was able to enjoy! Thanks for sharing this great recipe, we LOVED them!!

Jul 19, 2005

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 a cake. I don't understand those that change the recipe and then give a bad rating. The only change I made is that I only added 1/4 cup nuts. Mine were done at 20 minutes. The frosting is excellent but they really don't need it. Thanks so much!!! A keeper!!!

May 10, 2006

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 cakey) but in a very moist, gooey way. As long as you underbake it slightly, you should be fine. Use cocoa powder instead of flour for dusting the greased pan, that way you won't get a whitish, floury outside. Substituting applesauce for most of the oil worked out great - the brownies were still moist and tender. I grated the zucchini superfine so as not to have it "chunky". My little brother will never know he's eating zucchini and applesauce!

Sep 16, 2003

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

Aug 24, 2003

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 brownies I have ever had. I'll never make brownies without zucchini again! YUMMMMMMMY! This was a keeper!

Aug 06, 2003

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. Overall it had a nice flavor, and there was no way to tell there is zucchini in this cake! That's a plus! This frosting went well with this recipe. Thanks.


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  • Calories
  • 209 kcal
  • 10%
  • Carbohydrates
  • 32.9 g
  • 11%
  • Cholesterol
  • < 1 mg
  • < 1%
  • Fat
  • 8.6 g
  • 13%
  • Fiber
  • 1.6 g
  • 6%
  • Protein
  • 2.3 g
  • 5%
  • Sodium
  • 200 mg
  • 8%

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

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