Thursday, April 30, 2015

My Favorite Zucchini Brownies

I love a good brownie. I love a good zucchini, too.

Once, in junior high, a friend and I doorbell-ditched a mutual crush, leaving behind a big old zucchini from her mom's garden on his porch. Well, we got caught, which should have been embarrassing, but when you leave a giant zucchini on someone's doorstep, how can it not be funny?
So, to sum up, I am and always have been easily amused. That's the moral of my tale.

But anyway...

All I really hear when we're talking about zucchini brownies is the word "brownie".  Lots of other zucchini brownie recipes I've tried have been too cakey because the zucchini adds so much moisture to the mix, even when you squeeze some of it out. This recipe is the best one I've tried.

I love that you don't even have to squeeze the liquid out of the shredded zucchini -- instead of struggling against the zucchini's moisture, this recipe makes use of it. It's like magic, really. You press the crumbly batter into the pan and while the brownies are baking, the zucchini releases its moisture, creating a great brownie texture. My lazy side thinks that's just fantastic, and my sneaky side loves feeding it to my son and thinking about the veggies he's eating for dessert.

Without the frosting, these are even vegan, if that's your thing. Generally, I'm not a fan of frosting on brownies, but I think the frosting is necessary here. You can probably substitute something for the butter in the frosting to make that vegan, too. But since I'm not an authority on vegan substitutions, I won't venture to suggest what you might use.

It's easy, it's yummy, it's a brownie... Are you on board yet?

Frosted Zucchini Brownies
from Blog Chef


for the brownies
½ c. canola oil
1 ½ c. sugar
2 tsp. vanilla
2 c. flour
½ c. unsweetened cocoa powder
1 ½ tsp. baking soda
1 tsp. salt
2 c. fresh, grated/shredded zucchini

for the frosting
6 Tbsp. unsweetened cocoa powder
¼ c. butter
2 c. powdered sugar
1/4 c. milk
½ tsp. vanilla

for the brownies
In a large bowl mix together oil, sugar and vanilla until well mixed. In another bowl combine the flour, cocoa powder, baking soda and salt. Add to sugar mixture a little at a time until incorporated. Fold in the zucchini. The batter will be dry and crumbly, don't worry. Spread the mixture evenly into a greased and floured or parchment-lined 9x13" pan. Press lightly to get the batter into an even layer.
Bake at 350ยบ for 25-30 minutes, until the brownies spring back when gently touched. Remove from the oven and allow them to cool before frosting.

for the frosting
Melt together the cocoa powder and butter in a small saucepan. Set aside to cool slightly. Using a mixer, blend powdered sugar, milk, and vanilla. Add in the butter and cocoa mixture, and mix for a minute or two. Spread over cooled brownies, allow to set up before cutting.


  1. I am definitely on board with this - looks delicious! Come garden time, I'll try it.

  2. thanks for share! my son will love this!!

  3. I'm all for recipes getting rid of obnoxious steps like squeezing water out of the zucchini. They look delish!


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