Frosted Zucchini Brownies

So delicious! I halved the cake portion of the recipe, replacing the nuts for mini chocolate chips (for the kids) and baked it in an 11x7 baking pan, so it came out a bit thicker, more like a cake, but it was perfect for us. I do wish that, just for the sake of knowing, the size pan would've been indicated. I did use the full recipe of the frosting, which was also delicious. Loved the hint of cinnamon in this too! This was so simple to make and came together in minutes...this recipe is a definite keeper~YUM!!!!! Thanks for sharing. :)

awesome but it did take 40 mins in a rectangler pan

This recipe yields enough for a very moist, delicious cake in a 9x11 pan! Follow the recipe but then Bake 50-60 minutes!

Yummy and very moist. Even my zucchini-shy husband approved! Instead of 1 1/2 cups of oil, I used 3/4 cup oil and 3/4 cup applesauce. Omitted the nuts and used ready-made frosting. I baked it in a 9x13 pan, so it took much longer to bake and turned out more like a dense cake rather than brownies. I will be making this again.

No Changes, Exellent as is.

Made as directed minus nuts. I used a 17.25" x 11.5" baking sheet, but it still came out more cake like than brownie. Tasty way to use up zucchini!

Everyone thought they were the best, most moist brownies ever!

I have made this recipe in years past. It is a winner. I have made the brownies/cake and share with many people. They always want this recipe!! This is the most yummy flavorful moist cake. I make mine with California Walnuts I get at Trader Joes. Thanks for having this wonderful recipe on your site for us zucchini growers!!

Very moist, family loved this cake. used a 9 X 13 pan and were more cake than brownies.

Very moist, dense. Very tasty. Will definitely make it again.

Everyone loved these. Very moist and rich chocolate flavor.

Simply AMAZING!

Cooked for 40 minutes in a 9by13 pan. Added marshmallows on top when warm then iced with icing in recipe. Such awesome Mississippi mud cake.

I will make these again and substitute applesauce to make them more moist. Also consider doubling the frosting.

Perfect! Not too sweet, just right. I will be making these a lot.

I made the recipe exactly as the directions stated. Spot on! Super rich--so be sure to cut small portions and have milk or coffee ready1 Thank you for sharing a memory with this recipe.

Loved this recipe! I used yellow summer squash instead of zucchini, our neighbors shared their bountiful harvest. I used applesauce in place of the oil in the cake and added a little peanut better into the frosting.

This recipe is so easy and so good. Very moist too! I will be saving this as one of my favorites.

More like a cake, added another 14 flour. Baked about 38 minutes

Moist yummy cake similar to mississippi mud cake.

I wanted to combine several of the previous reviews. I used a jelly roll pan (12x17 exterior, 11x16 inside). I used 1/2 c. applesauce & 1 c. oil. I shredded the zucchini instead of grating. I replaced nuts with mini choc. chips. I baked 35 minutes and could have used a bit longer, but each oven is different. Very moist!! Reminds me of a Texas sheet cake. I did not double the frosting recipe.

These brownies are okay. I think next time, I will make more frosting (maybe a batch-and-a-half). Just needed more than the thin layer.

Perfectly delicious as written! We doubled the frosting. It went so fast at our family picnic that people were bummed when they couldn't get more! Best part? NO ONE knew there was zuchinni in it. They all thought it was Texas Sheet Cake! Incredibly moist, rich, and so chocolaty.

I made this as directed and it was awesome will make again.

They were very good! I didn’t have any powdered sugar on hand for the frosting so I just used semi-sweet chocolate chips, sweetened condensed milk, & butter which I put over the stove until all the chocolate chips were melted for the frosting. It gave it an extra fudgey chocolately flavor :).

I used a jelly roll sized pan since it did not say specifically. It was not big enough, so ended up going over and everywhere. Texture was not like a brownie. Only use if you are planning on a sheet cake.

Awful! I had super high hopes from the 6 five star reviews and what a waste of my time & ingredients! Firstly, the recipe doesn't state the size of the rimmed baking sheet, so I went with the medium sized one in my drawer. The batter went to the brim! Had me wondering if I should've went bigger? But I didn't want a 9x13 casserole dishes since these were supposed to be "brownies". I had to cook for 30 minutes and once cooled, the bottom was gooey. It did NOT have a chocolate taste, heck, it did not even have a good taste at all. I didn't even bother to make the frosting, but surely that might of made it taste better? I dunno, I give up! It is very dense, not much flavor and a total regret. Zucchini cake bars are far more delicious & I'll never make this again.

Delicious! my frosting turned out nothing like the picture- however it was still the perfect way to get rid of some zucchini.

I made these and brought them to work. Everyone loved them!!

The photos made this one too delicious looking to not try!

Amazing! So moist, will be making over and over again

frosting is good, but the brownie part is too heavy and wet. Very disappointing. will keep looking for a better, more tasty way to use up the zucchini from my garden