Frosted Zucchini Brownies

Name: Frosted Zucchini Brownies
Prep time: 20 min
Cook time: 25 min
Total time: 75 min
Yield: 20 servings
Ingredients: 2 cups white sugar; 1 ½ cups canola oil; 4 large eggs; 2 cups all-purpose flour; ¼ cup unsweetened cocoa powder; 2 teaspoons baking soda; 1 teaspoon ground cinnamon; 1 teaspoon salt; 1 teaspoon vanilla extract; 3 cups grated zucchini; 1 cup chopped nuts; 6 tablespoons unsweetened cocoa powder; ¼ cup melted butter; 2 cups confectioners' sugar; ¼ cup milk; ½ teaspoon vanilla extract

Rating: 4.59 stars

41 Ratings
32 Reviews
8 Photos

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!

By asertell

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Recipe Summary

prep:

20 mins

cook:

25 mins

additional:

30 mins

total:

1 hr 15 mins

Servings:

Yield:

20 servings

Nutrition Info

Directions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Grease a rimmed baking sheet.

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Step 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.
Step 3

Bake in the preheated oven until cooked through, 25 to 30 minutes. Cool brownies completely.
Step 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.

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.

Nutrition Facts

Per Serving:

406 calories; protein 4.3g 9% DV; carbohydrates 45.3g 15% DV; fat 24.6g 38% DV; cholesterol 43.5mg 15% DV; sodium 276.7mg 11% DV. Full Nutrition

Reviews (32)

Most helpful positive review

Christina

09/17/2015

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.:) Read More

Helpful

(4)

Most helpful critical review

Teresa Wagoner

07/20/2019

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. Read More

41 Ratings

5 star values: 33
4 star values: 5
3 star values: 0
2 star values: 0
1 star values: 3

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Christina

09/17/2015

Helpful

(4)

Carol Jean Martinez

07/20/2016

awesome but it did take 40 mins in a rectangler pan Read More

Helpful

(3)

Lynette Kauffman Plank

07/03/2016

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. Read More

Helpful

(2)

ShelleyL

09/08/2017

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! Read More

Helpful

(2)

klm82792 Malaney

09/18/2016

Everyone loved these. Very moist and rich chocolate flavor. Read More

Helpful

(1)

Beth Hainline

07/21/2017

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!! Read More

Helpful

(1)

Jenn Zacharias

02/08/2016

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

Helpful

(1)

Cindy Morrissey Stahlberg

09/13/2018

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

Helpful

(1)

Cheri Pennington Briggs

09/09/2018

No Changes, Exellent as is. Read More

Helpful

(1)

Teresa Wagoner

07/20/2019

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Nutritional Information

Frosted Zucchini Brownies

Servings Per Recipe: 20
Calories: 406

% Daily Value *

protein: 9 %

carbohydrates: 15 %

exchange other carbs:

dietary fiber: 8 %

sugars:

fat: 38 %

saturated fat: 18 %

cholesterol: 15 %

vitamin a iu: 3 %

niacin equivalents: 14 %

vitamin b6: 6 %

vitamin c: 5 %

folate: 10 %

calcium: 3 %

iron: 8 %

magnesium: 11 %

potassium: 4 %

sodium: 11 %

thiamin: 14 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.