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Zucchini Brownies

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I made these right before we left for vacation and took them down to my sister’s house for our first stop.  I found the recipe at All Recipes and picked this one because there was a huge number of reviews and they were overwhelmingly positive!

The reviews that got me said it’s a very fudgey brownie.  Once I hear that, I’m sold.

Here’s my take on it.  It’s a very moist, moist cake.

For me, I have to be able to pick it up and eat it with my hands for it earn the brownie title.  This needed a fork.  It was pretty darn good (and I’m not much of a cake eater), and I’ll definitely be saving this recipe. But when I want a brownie  next time, I’ll probably go for a Triple Layer Brownie or a  Cookie Dough Brownie

The icing was the star, though!  Have you had a Texas Sheet Cake? It tasted like that icing.  Delicious!

Zucchini Brownies


1/2 cup vegetable oil
1 1/2 cups white sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 cups shredded zucchini
1/2 cup chopped walnuts (optional, I left them out)

Icing Ingredients:
6 tablespoons unsweetened cocoa powder
1/4 cup margarine
2 cups confectioners’ sugar
1/4 cup milk
1/2 teaspoon vanilla extract


  1. Preheat oven to 350 degrees F. Grease and flour a 9×13 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. It is very, VERY thick and you almost have to pat it down.  If you add an egg it will be even more cake like, so don’t do it!  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.
I had some caramel left over from a different recipe, so I reheated that in the microwave and spread it over the cooled brownies. Then I spread the icing over the caramel.  Would have been better if I had the full batch of caramel, but the amount I had left was such a thin layer that you really couldn’t tell.  You can see it trying to peek out a bit, though.  Good caramel.


Natalie Dixon

Saturday 11th of February 2012

@EmilyOh no, Emily! I'm sorry to hear that, but not really sure what could be the problem! You actually baked them and they still didn't turn out? I know the batter is very dry, but once they're baking the moisture from the zucchini keeps them very moist. Not sure what to say, I've made them several times and they're always great and I've gotten quite a few emails/comments/pin captions that others have made them with a lot of success too! Sorry it didn't work for you!


Saturday 11th of February 2012

Mine didn't turn out and I don't know why. It's just crumbly. Any ideas?


Friday 12th of August 2011

I just got done making these and they are so amazing! I never thought to use zucchini for anything other than bread! Anyway, I had only the special dark cocoa, so mine turned out very dark, but still quite yummy. The batter is strange, even powdery, for most of the process. But when I added the zucchini, it mixed up great and looked just like regular brownie batter (tasted great, too!). Thanks for sharing this recipe.

Mindie Hilton

Friday 12th of August 2011

Boy do I love my chocolate and these look so moist an gooey!

I have a fun any linky goes party that I would love for you to join too! This week linkers could even win a pair of silver earrings just by linking. Hope you will come.


Thursday 11th of August 2011

@Natalie Thanks Natalie! I figured but just wanted to make sure.