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Frosted Zucchini Brownies

Rated as 4.54 out of 5 Stars
9

"These are so moist and chocolaty. A recipe passed down from my mother-in-law who passed away 10 years ago. The first time I made these my husband and I cried as he said, 'This is my mom!' So to honor a special woman whose 5 food groups were chocolate chip cookies, chocolate cake, brownies, chocolate candy, and chocolate ice cream, I give you the ultimate brownie recipe!"
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Ingredients

1 h 15 m servings 406
Original recipe yields 20 servings

Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease a rimmed baking sheet.
  2. Whisk white sugar, canola oil, and eggs together in a bowl. Mix flour, 1/4 cup cocoa powder, baking soda, cinnamon, and salt together in a separate bowl. Stir sugar mixture into flour mixture; add 1 teaspoon vanilla extract and mix batter. Fold zucchini and nuts into batter; pour onto the prepared baking sheet.
  3. Bake in the preheated oven until cooked through, 25 to 30 minutes. Cool brownies completely.
  4. Stir 6 tablespoons cocoa powder and melted butter together in a bowl; stir in confectioners' sugar, milk, and 1/2 teaspoon vanilla extract until frosting is smooth. Spread frosting on brownies.

Footnotes

  • Cook's Note:
  • Depending on the size of your brownies, you might have more bars. My husband's mom was very generous with her portions.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 406 calories; 24.6 45.3 4.3 44 277 Full nutrition

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Reviews

Read all reviews 21
  1. 26 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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 ca...

Most helpful critical review

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

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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 ca...

awesome but it did take 40 mins in a rectangler pan

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!

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

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.

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...

Simply AMAZING!

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.

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