Zucchini Brownies

Yep, that’s what I said! Zucchini Brownies. Yesterday I started craving some brownies and stumbled across Zucchini brownies and decided to give it a try. They are excellent! We tried them with and without the frosting. It is good both ways but better with frosting. Without frosting they are yummy but the sweetness is much more mild. They are nice and moist, the texture is perfect and I would never, ever guess they had zucchini in them if it weren’t for the fact that I put it in there myself. Mike ate two of them when he got home and didn’t say a thing, lol. I also didn’t tell him. Tee hee. Camden of course could care less. She watched me put it in there and for all she knows zucchini is always in brownies.

When you make these brownies be aware that the batter will be very dry and crumbly until you add the shredded zucchini. Don’t drain any of the liquid when you shred the zucchini throw it all in with the batter. Mix the batter with your hands, it is too hard to incorporate the ingredients with a spoon. Once the zucchini is in there it gets nice and moist and even more moist when you bake it. They aren’t dry at all. An easy way to get zucchini into the whole family. And unless you tell them no one will know it is in there.


1/2 cup vegetable oil

2 cups flour

1 cup sugar

1/2 cup brown sugar

2 tsp vanilla extract

1/2 cup cocoa (unsweetened)

1 1/2 tsp baking soda

1 tsp salt

2 cups shredded zucchini (Peel first. I needed 4 zucchini to make 2 cups – my zucchini were fairly small)

1/2 cup chopped walnuts (optional)


6 TBSP cocoa (unsweetened)

1/4 cup (half a stick) of butter, melted

2 cups powdered sugar

1/4 cup milk

1/2 tsp vanilla


Preheat oven to 350. Grease and flour a 9 by 13 baking pan. (I found it easier to line my pan with foil and use cooking spray on the foil. Then the brownies lifted right out of the pan and there was no problem with sticking.)

In a large bowl, mix the oil, sugars and vanilla until well blended. In a separate bowl, combine the flour, cocoa, baking soda and salt and stir until mixed. Combine with sugar mixture and mix by hand (mixture will be VERY dry). Add in zucchini and mix by hand. Spread into prepared pan.

Bake for 25-30 minutes (longer if you are using a smaller pan) until brownies spring back when gently touched or when a toothpick or butter knife comes out clean.

To make the frosting: melt the butter and then add cocoa and stir, set aside and cool. In a medium bowl, blend powdered sugar, milk and vanilla. Stir in cocoa mixture. Mix with hand mixer. Spread over cooled brownies.

Store brownies in the fridge if you frost them.

Zucchini Brownies with Frosting

Camden enjoying some frosting


  1. Tara Brocke · October 30, 2008

    Thank you! I can’t wait to try these out, I’m always looking for ways to hide veggies and zucchini is my favorite to hide. And thanks for the “peanut butter” brownies in another post, I bought some sunbutter today to try them out.

  2. journeytocrunchville · October 29, 2008

    Yikes! LOL

    It is 2 cups of flour. I edited the post. Thank you so much for saying something.

  3. Tara Brocke · October 29, 2008

    Love your site – thank you! This recipe looks delish, and good for food allergy children…but, it looks like the ingredients list is missing the flour??

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s