Recipe Box: Zucchini Brownies

By Ashley Woods August 8, 2012

I'm always trying to find healthy updates to classic favorites, but it is hard to find great ones that don't sacrifice flavor. These brownies leave nothing to be desired! They are so yummy and moist, your family will go crazy for them!

Zucchini Brownies

  • ½ cup vegetable oil
  • 1½ cups sugar
  • 2 teaspoons vanilla
  • 2 cups all-purpose flour (or use half all-purpose flour and half whole-wheat flour)
  • ½ cup unsweetened cocoa powder
  • 1½ teaspoons baking soda
  • 1 teaspoon salt
  • 2 cups shredded zucchini (about 2½ medium)
  • ½ cup chopped walnuts (if desired)

Preheat oven to 350˚F. Grease and flour a 9x13-inch baking pan.

In a large mixing bowl, mix together oil, sugar, and vanilla until well blended. Set aside.

Combine flour, cocoa, baking soda, and salt. Stir into the sugar mixture. The batter will be very dry and crumbly — DO NOT ADD WATER or any other liquid as the zucchini will add moisture.

Fold in the zucchini and walnuts. Spread evenly into the prepared pan and bake for 25-30 minutes, till brownies spring back when touched. Frost if desired.

Chocolate Frosting:

  • 6 Tablespoons unsweetened cocoa powder
  • ¼ cup butter
  • 2 cups confectioners (powdered) sugar
  • ¼ cup milk
  • ½ teaspoon vanilla

To make the frosting, melt together cocoa and butter; set aside. In a medium bowl, blend together the sugar, milk, and vanilla. Stir in the cocoa mixture. Spread over cooled brownies before cutting into squares.