Chocolate Zucchini Brownies

posted by Andrea | 08/19/2010

I’ve had zucchini and squash on my brain lately — probably because they are coming out of my ears over here. I only planted one zucchini and one summer squash but they have completely taken over our garden. It’s scary!

This past weekend, I had a zucchini / squash “bake-a-thon” that produced 10 loaves of bread, 3 dozen muffins, and a double batch of these delicious chocolate zucchini brownies. Our freezer is stocked! {I’ll be linking to all the recipes on Saturday}

These brownies are so quick and delicious {hence the double batch!} They have a cake-like texture but are SO moist.

Brownie Ingredients

  • 1/2 c. apple sauce or vegetable oil
  • 1 1/2 c. white sugar
  • 2 t. vanilla extract
  • 2 c. all-purpose flour
  • 1/2 c. unsweetened cocoa powder
  • 1 1/2 t. baking soda
  • 1 t. salt
  • 2 c. shredded zucchini
  • 1 c. chopped nuts (optional)

Brownie Directions:

  1. Preheat oven to 350 degrees F. Grease and flour a 9×13 inch baking pan.
  2. In a large bowl, mix the apple sauce, sugar and vanilla until well blended.
  3. Combine the flour, cocoa, baking soda and salt; stir into the sugar mixture.
  4. Fold in the zucchini and spread evenly into the prepared pan.
  5. Bake for 25 to 30 minutes in the preheated oven.

Frosting Ingredients

  • 6 T. unsweetened cocoa powder
  • 1/4 c. margarine
  • 2 c. powdered sugar
  • 1/4 c. milk
  • 1/2 t. vanilla extract

Frosting Directions:

  1. Melt cocoa and margarine; set aside to cool.
  2. In a medium bowl, blend together the powdered sugar, milk, and vanilla.
  3. Stir in the cocoa mixture.
  4. Spread over cooled brownies before cutting into squares.

These are so good, we ate the first batch in 3 days…oops!

Oh, and they are really good with ice-cream too!

What are your favorite zucchini recipes?

Visit my virtual recipe box for more simple, delicious, family friendly, recipes!

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18 comments

  1. Heather

    08/19/2010

    Wow, so can these counts as good for you!? ha!

    [Reply]

    Andrea Reply:

    Yes, I think they count as healthy!

    [Reply]

  2. Christy

    08/23/2010

    these look amazing…and i have too many zucchini too…i was going to make a batch of zucchini bread tomorrow..but i will say these look quite a bit more yummy! i found you through just something i whipped up

    [Reply]

    Andrea Reply:

    Christy, I was getting so sick of zucchini bread…I HAD to mix it up. These were a good choice!

    [Reply]

  3. Maryann @ Domestically-Speaking

    08/23/2010

    I remember my mom would always make chocolate cake with zucchinis when they were in season in our garden… it was SO MOIST. I will DEFINITELY try this recipe… Thanks!

    [Reply]

  4. Kim

    08/23/2010

    Okay..need to make these for dh..I personally don’t like choc., curious to see if he would reconize the zucchini.

    [Reply]

    Andrea Reply:

    Kim, I can almost guarantee he will not notice the zucchini…let me know if he does!

    [Reply]

  5. Cath@dunnntoperfection

    08/23/2010

    Oh – Thanks for sharing! I am getting a bit sick of making Zuchini slice!!!

    [Reply]

  6. Katrina

    08/05/2011

    HELP!!! I am in the middle of making these right now, and am about to put in the zucchini, but the batter is so dry! It is just about a brown powder. Are you sure we aren’t to add any eggs? Maybe I am just used to the consistency of a brownie mix batter? What am I to do?

    [Reply]

    Andrea Reply:

    Katrina,
    I just went back and looked at my hard copy of the recipe to verify that there are no eggs — and there are no eggs!

    I’ve made this recipe several times over the past 5 years and it has turned out for me every time. I do use zucchini from the freezer, which is a little more “watery” so after it’s all mixed together you could add a Tablespoon or two of water if you feel like it needs it.

    These brownies are actually so moist that we often eat them with forks instead of with our hands — so if they turn out dry, it might be because you added too much flour on accident???

    Good luck!

    [Reply]

  7. Davina

    08/02/2012

    These were to die for! So delicious! The “batter” was really dry and powdery so I added a little extra oil. My kids gobbled these up and my grandson wouldn’t believe us when we told him they had zucchinni in them no matter what we told him. This recipe is definitely going in my favorites file!

    [Reply]

    Andrea Reply:

    Awesome, so glad you liked them!

    [Reply]

  8. Annette K.

    08/28/2012

    I just put a batch in the oven. The batter was extremely dry, so added another half cup of oil. I thought perhaps the oil amount in the recipe was incorrect? We are really looking forward to trying these out right after we eat lunch! I did use fresh grated zucchini, and I saw the previous post as to using frozen. This might account for the moisture difference.

    [Reply]

  9. michelle

    09/06/2013

    can you use real butter instead of margerine?

    [Reply]

    Andrea Reply:

    yup, butter is pretty much always interchangeable for margarine in baking recipes.

    [Reply]

  10. Bronwyn

    08/20/2014

    These were awesome! I thought it was dry, read the comments, and then added another half cup of fresh zucchini. With a bit of stirring the juices made a lovely sticky batter and the brownies were divine.

    [Reply]

  11. Kerri

    11/13/2014

    My son has decided he doesn’t like his baby food anymore. Do you think I could substitute (hide) the baby food for the zucchini? I have been trying to find ways to use it up.

    [Reply]

    Andrea Reply:

    yes, I do. I’ve personally never tried it, but we did put other baby foods in other baked goods and smoothies with much success :)

    [Reply]