Saturday, July 17, 2010

The First Installment of Zucchini Invasion: Zucchini Brownies

When it comes to zucchini's, I am apparently a very naive soul.  I planted an entire row of them in my garden. Yes, you read that right, a whole row.  How was I to know that 7 zucchini plants would be enough to feed an entire army?  What you see below is today's zucchini harvest.  After I used 2 large ones for a vegetable saute and the delicious brownies that you see below, that is.

If you are like me, you might think that zucchini in brownies is a little gross and weird.  Well, please don't judge before you try them, because they are downright, positively delicious.  After I let my kids each have a small brownie (which they devoured), I even TOLD them the "secret" ingredient.  My oldest said that it was gross, then all 3 kids proceeded to beg for another.  Give this recipe a try, and, if YOU have any delicious zucchini recipes to share, PLEASE do so!  I need lots of creative uses here!

Zucchini Brownies

1/2 c. Canola oil
1 1/2 c. sugar
2 tsp. vanilla extract
2 c. all-purpose flour
1/2 c. unsweetened cocoa powder
1 1/2 tsp. baking soda
1 tsp. salt
2 c. shredded zucchini (chunking it and throwing it in the food processor works fabulously)
1/2 c. chopped walnuts (optional-I do not add)

6 Tbsp. unsweetened cocoa powder
1/4 c. butter, softened
2 c. confectioners' sugar
1/4 c. milk
1/2 tsp. vanilla extract

Preheat oven to 350 degrees.  Grease and flour a 9 x 13 inch baking pan.  

In a large bowl, mix together the oil, sugar, and 2 tsp. vanilla until well blended.  Combine the flour, 1/2 c. cocoa, baking soda, and salt; stir into the sugar mixture.  Fold in the zucchini and walnuts, if desired.  Spread evenly into the prepared pan.  

Bake for 25 to 30 minutes in the preheated oven, until the brownies spring back when gently touched.  

To make the frosting, blend the softened butter with the cocoa powder, preferable with an electric mixer.  Add the confectioners sugar, milk, and vanilla extract and blend until smooth.  Stir in the cocoa powder and continue to mix until well-combined.  

Spread frosting over cooled brownies before cutting into squares.


  1. Chocolate Zucchini Cake is awesome too, a lot like the brownies I'm sure. Good luck using up all the zucchini!

  2. We love zuchini if you need to offload any! Plus, check out my zuchini parm!

  3. Erika Abbas HannaJuly 31, 2010 at 9:34 PM

    Howdy! I tried this recipe, but there wasn't enough liquid to bring all the flour together before adding the zucchini. I added 2 eggs and 1/2 cup milk and it worked great, but before that it was just clumpy flour. Did you maybe forget a few things?

  4. No, it should be a very, very dry batter so that it is more like a brownie and less like a cake. The zucchini should release moisture for this and it will do so during the baking process. I should have clarified that in the instructions! So sorry! I am glad that it turned out anyway!

  5. Aha! I tried it again (still have plenty of zucchini to use up!) and now I understand the process. I also understand the frosting--it looks a little lumpy on top without that, right? I just sprinkled some choc chips on it while still warm and spread them evenly when they got melty--don't have to wait so long for things to cool :) The brownie-like texture is a nice change from my other choc-zucchini recipes. Thanks!

  6. thanks for share,, keep posting and happy blogging!!



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