Zucchini Brownies

GREAT recipe Marian!! I must say that I was VERY skeptical of these not only because of the zucchini/no egg, but because after I mixed the ingredients, they looked well, I'll just say..less than desirable (my zucchini may have been a bit "dry"). I had to "press" them into the dish, not "pour" so I was a bit concerned. The end result was FANTASTIC, not to mention a great way to sneak in zucchini, the kids had NO clue that it was even there! I left out the nuts, baby has an allergy, and added 1/2 cup of choc. chips. Since there weren't any eggs either (allergy) he was able to enjoy! Thanks for sharing this great recipe, we LOVED them!!

Has a very slight veggie-ish aftertaste, but otherwise fantastic. And like other reviewers have confirmed, it is a tad cake-like, (no I did not add an egg, which would have made it even more cakey) but in a very moist, gooey way. As long as you underbake it slightly, you should be fine. Use cocoa powder instead of flour for dusting the greased pan, that way you won't get a whitish, floury outside. Substituting applesauce for most of the oil worked out great - the brownies were still moist and tender. I grated the zucchini superfine so as not to have it "chunky". My little brother will never know he's eating zucchini and applesauce!

These are so moist and flavorful! I used pureed prunes (baby food) instead of oil, and they turned out great -- and even healthier!

I have to say that I thought this recipie sounded downright disgusting. Zucchini in BROWNIES?! I made it just for the fun of it to see what would happen. Oh my gosh these were the BEST brownies I have ever had. I'll never make brownies without zucchini again! YUMMMMMMMY! This was a keeper!

** An egg missing is NOT a mistake.** I've used this recipe for quite a few years after published here and am here once more to write it down again. The batter is dry to start, because the zucchini is the moisture. The batter will be quite dry when you put it into the pan, but if you followed the directions....it will bake perfect. It will be a chewy brownie if you do it this way. To make it easier, I grate or puree my zucchini FIRST to let it sit for a while to "sweat". This step allows the moisture to be released from the zucchini. Then I add the zucchini(moisture & all)to the dry ingredients mix. It won't be dry at all...it will resemble a cake batter, and the result a bit more cake like brownie, but still divine. This recipe is very easy & great way to use up extra summer squash ( yellow, crockneck, italian, mexican..etc...) from the garden. I freeze grated summer squash in 2 cup portions so I have it in the winter when I want these. I just pull out a container to thaw & ready to go....further extending my garden harvest. delicious :) I usually reduce the sugar to around 1 - 1 1/4 cup as my preference... :)enjoy!

Adding the 2 eggs makes this more like a very dense cake than brownies. Next time I'll leave them out. Also will try using a lighter oil or maybe applesauce, as we could taste the oil. Overall it had a nice flavor, and there was no way to tell there is zucchini in this cake! That's a plus! This frosting went well with this recipe. Thanks.

I was skeptical when a friend suggested the recipe, but the end result was fantastic! They are chewy and fudgy - everything you want from a brownie and more (less calories, get to use up garden zucchini)! I omitted the walnuts and added peanut butter morsels.

Wonderful! Excellent! Delicious! So moist and no indication there is anything unusual about this recipe. The texture is more like a moist cake than brownies - which I like very much. It is so rich that I just sprinkled chocolate chips over it as it came out of the oven. Very highly recommended.

yummy!!!!!! & good for you! I added 2 eggs for I think they were omitted by mistake.

I want to clarify three things about this recipe--#1: These are NOT 'healthy' just because there is some zucchini in them! This should be made as a 'treat' like any other brownie recipe with loads of fat, calories and carbs. #2: Someone actually said they added 2 eggs because they thought the recipe 'forgot' them. Um, no. Don't add eggs people! #3: In any zucchini recipe DON'T DRAIN THE WATER unless it specifies to do so! All that water makes these moist..same with bread recipes! NO DRAINING people! Now for my review: This recipe is divine as written. I read the negative reviews here after I made them and any problem with this recipe is the baker's fault - trust me. This is perfect as written. As you make these you are going to think the batter is too dry and the frosting too runny. Please, go on. These two issues resolve themselves as you continue on. One word of advice when adding the flour mixture: alternate with the WET zucchini. This will help with moisture so you have pourable batter. I even took some extra water from the zucchini bowl when I felt it needed some additional liquid. By doing this I had brownie batter. The frosting recipe is by far the best chocolate frosting I have ever made! But, be warned: before you add the cooled chocolate mixture you will have a runny mess that you will think you need to throw away! Add the cocoa mixture! Let it sit for 10-15 min and it thickens up to perfection! End result: more like cake, but absolutely delicious!

Definitely agree with Angela Sims . Testers are free to substitute , however after several or often even one significant substitution you are no longer making the presented recipe but an alternative so should not confuse others by rating the original recipe low. If however you add something that in your opinion actually improves the recipe this could be helpful to others. Since the zucchini adds the moisture I would definitely not drain it (a process that is often used for Breaded zucchini ,eggplant etc)

I have made this a couple of times now and am very impressed. I have found that if you overcook the brownies, that is when you have the problem of crumbling (although the taste is still very good). After experimenting, the frosting makes this recipe oh so much better. I personally would not eat the brownie without the frosting. My family is not big on nuts so I added chocolate chips. This was not necessary but did add a nice touch. I grated the two cups of zucchini and then put it through the food processor. No one has been able to tell that there is zucchini in these brownies. At one point I made this batch and another zucchini brownie recipe I got from a very good cook. I then did a blind taste test with friends, co-workers, and neighbors and over 80% of the people liked this recipe best. I tried substituting the oil with applesauce and was less impressed. It was still good but nothing I would write home about. If I am going to eat the calories in a brownie I would rather reduce my portion intake and make it with the oil, as I believe it is better this way. To help with this I have also cut the recipe in half and made it in an 8x8 pan (it is glass so I cook at 325 for 27-29 minutes and they are perfect). This reduces the temptation to eat way more than I should. I will make this often, thank you!

I followed the recipe exactly and they ended up DRY DRY DRY.

I'm always looking for ways to make recipes healthy for my family without compromising the taste. This recipe was wonderful even with my adjustments. I decreased the oil to 1/4 cup and added 1/4 cup of plain applesauce. I also used only 1 cup of all purpose flour and added 1 cup of whole wheat flour. Additionally I cut the sugar down to 3/4 cup and cut the salt down to 1/2 tsp. I also omitted the topping and the walnuts. Even with the substitutions, it was wonderful. The whole family gobbled it up and we ended up making another batch the next day.

I would give this recipe 10 stars if I could. It was absolutely DELICIOUS!!! I did not change one thing and they were wonderful. The batter was extremely thick and I wondered how they would turn out. Without eggs it was harder to stir but NO BIG DEAL. My husband said he gave them 2 thumbs up. My son said that there were not just good they were DELICIOUS! My hubby had the idea of shredding up more of the Zucchini and freezing it so that in the winter months we could make it as well. He took what was left of the brownies to work today and he said they got scarfed and everyone wanted the recipe. I cant say enough about this yummy treat--try them because they are WONDERFUL! You wont regret it. My advice--try the recipe before you start making modifications because it turned out great just the way it was written. Thanks for the AWESOME recipe.

My boyfriend and I made one each at the same time, (we were in a rush to go to a party) he mixed his for ages, and I mixed mine until the dry ingredients were just mixed in. His turned out tasting like a cake, mine came out tasting like a brownie. The more you mix the ingredients together the more you make the water come out of the zucchini which moistens the mixture so those that are getting a cake type of feel and taste try to mix less and or put less zucchini. We have to say though that both of them were divine!!!!!!

How has this recipe for zucchini and chocolate escaped me for so long? For those having problems with a dry batter, mix the zucchini and salt into the oil/sugar/vanilla mixture and let it sit for a minute. You will have no problem combining the rest of the ingredients. Substituted brown sugar for the white with great results. Not at all cakey.

These were great! I am a "Weight Watcher" so I did not add the frosting and they were still great. My kids and husband ate them up! They are 4pts w/o frosting. Next time I will sub unsweetened applesauce for the oil. They then will drop to 2pts each w/o frosting. (I cut mine into 20 squares rather than 24.) Thanks for the recipe!!

Made exactly as directed. Although it did taste wonderful, I got a cake like result. I assume it is from the baking soda and plan to reduce/omit it next time... or just call it Chocolate Zucchini Cake. :)

I followed the recipe to the letter and I have to give this a poor review. First, the batter was way too sand like. When I added the zucchini it was so hard to incorporate but the moisture from the zucchini (which I squeezed dry and I wouldn‘t suggest doing this for this recipe, it needs all the liquid it can get) did turn the sand like texture into wet sand texture…UGH. I had a hard time getting the zucchini mixed in so I dumped, not poured the batter into my prepared pan and tried to mix it up this way. It was still stiff and I had to press it down into the corners and level the batter flat for even baking. It took a lot longer than 25-30 min. I made the icing. The only good thing I can say about the icing is that it gave the brownies some flavour. Without the icing (which I thought had a bitter taste) the brownies didn’t have enough sweetness. UGH...never making this again. My family wouldn’t touch it and when I tried it, the shredded Zucchini had a stringy like texture that made me feel like I had to pull them out of my mouth….UGH!

Didn't frost these as I dislike frosting. The brownie was very fudgy and suprisingly good. The texture was different. Not bad, just different. Will make again as I have a ton of zucchini to use and this is a nice alternative to other zucchini recipes.

I took in the reviews and didn't want a cakelike brownie so I added 3 eggs to it. You need to add more fat such as butter or egg to make it more brownie like opposed to cakelike. Very delicious and def not like a cake. I then took it to another level and instead of using oil I used 1 stick melted butter and again used the three eggs...now those were some delicious zucchini brownies. I also threw in some choco chips and skipped the frosting. Will make again and again with my crop of zucchinis. I never supplement when making desserts..i'll eat fruit if I must be healthy! oH AND THE BAKING TIME FOR MINE WAS MUCH LONGER..MORE LIKE 40-50 MINUTES.

I've made these lots of times and they always end up great! I don't frost them - I just sprinkle chocolate chips on top of them before baking.

must try!! Used applesauce for all or part of the oil and choc chips instead of nuts. Can decrease sugar, too, as they're a bit sweet. I also used part whole wheat flour and added a couple tablespoons ground flax seed. Bake in a cookie sheet for thin brownies or 13x9 for thicker. The best brownies ever and more healthy than most. You don't notice the zuchinni at all. I haven't tried the frosting, but they are fabulously moist and chewy without it. These do not taste "healthy" or in any way less chocolatey than a "normal" full fat brownie. The frosting sounds too rich for my tastes. Try it warm with a scoop of ice cream for a decadent dessert. Will make again and again!!

Wonderful and creative recipe! Some reviewers have suggested eggs, I went according to the directions - no eggs. Just follow the recipe as submitted. They turned out moist and delicious. My sons and husband were surprised to hear there was zucchini in them. As for a "dry" mix, the zuchinni contains water and as you stir the batter will become moist. This recipe is a keeper:)

These were fantastic. I followed the recipe exactly except I used acorn squash instead of zucchini. They turned out great. I took the advice of others and baked them in a 9" square pan so I would have a thicker brownie. I'd recommend these to anyone, and they are lots lower in fat than other brownies. Yum...

When i first stired up these brownies , i thought i better go and read the reviews, cause this batter is so dry , but after reading the reviews i thought ok ill try it cause i didn't want to waste the ingred. so i patted the batter in the pan& baked them, and Oh My Goodness, these are the BEST brownies i have ever tasted, i took them to a family picnic and there was not a crumb left. this is the only brownie recipe i will ever use from now on. Thank You

Ah-mazing! I halved the recipe, and left out the nuts, but otherwise followed the directions exactly. Don't squeeze the water out of your grated zucchini-- that's what provides the moisture for your brownies! I also added about a tsp of Medaglia d'oro instant espresso to both the brownies and the frosting-- my go-to secret addition to all chocolate recipes! The frosting is delicious-- not too sweet and exactly the right amount for the brownies. This recipe is a winner!!

Beautiful Recipe. I made mine with summer squash, and grated it finely - the batter didn't turn out dry at all. Don't know if that was due to the summer squash or the fact that more juices are released when grating finely. Other than that I made no changes, except that I frosted with a peanut butter glaze/frosting (3 heaping tbsp peanut butter, 6 tbsp water, 2/3 cup powdered sugar).

I use a cup of mini choc chips instead of the walnuts and frosting. I also replace half the oil with applesauce. I make muffins and bake at 400 for 20 mins. I make a double batch and freeze the extra. These definately satisfy my chocolate craving.

After making these brownies for functions a few times, I get rave reviews and they disapear the quickest, but for those first-timers, I would like to give you a few helpful hints, which I badly needed my first time trying this recipe... The grated zucchini should be done finely and should be packed into the measuring cup. The first time I made the recipe, I did not pack the zucchini, I just poured it into the measuring cup, and the brownies came out almost powdery. The second time, I grated them finely and packed them into the measuring cup and the brownies came out moist and fabulous!! Also, the ingredients for the icing make WAY too much and I had more icing than brownie. The next time, I made 3/4 and it was much more proportioned. Also, I recommend mixing the powdered ingredients in a separate bowl because the first time, I could taste the fact that the powders did not mix properly. Hopefully this helps, it certainly did for me! Happy baking!

Fantastic and the frosting was outstanding.

Thank you to the reviewer who recommended adding 2 eggs. I wondered about their absence from the recipe. Wonderful, moist, chocolate brownies even with out the frosting. My family didn't even notice there was zucchini in them till I told them.

These brownies were very good. Incredibly fudgey and very chocolatey without any hint of zucchini. It made me happy that they were vegan by nature. I tweaked the recipe a bit. I cut the flour down to 1.5 cups and added 1 box of dry white chocolate pudding (.5 cup), I did half white/half brown sugar, half dark cocoa/half reg cocoa. I didn't use the frosting, but I threw in a whole bunch of chocolate chips. I also did like other reviewers and added the salt to the zucchini instead of the dry mix. I used 3 large zucchini (bigger zucchini tend to have more moisture) to get 2 cups. I prepared the zucchini mixture first, then made the dry mix so the zucchini could sit. After adding the zucchini to the dry mix it was like normal brownie/cake batter. My original plan was to puree the zucchini, but I decided after shredding it (tiny, tiny!) that it would probably be okay. I was worried because the strands were pretty obvious in the batter, but after baking the only evidence left was some strands on top. If you frosted them no one would ever know. I tried them straight out of the oven to see if that vegetable taste was there that some experienced. Nothing. They were very thick, very fudgey, very dense. There were a few spots that were slightly cakey, mainly the edges and part of the top. I baked for probably about 28 minutes. The second day: a slight odd taste, but still good. Kinda vegetable-y. I would definitely make these again! Thank you for the recipe!

This should be called, "Good for you brownies and your kids will never know it!" I made some substitutions to make it healthier. Used coconut oil instead of veggie. 3/4 cup Z sweet and 2/3 cup agava nectar instead of the 1 1/2 cup sugar. 1 cup unbleached organic naturally white flour and 1 cup whole wheat (Prairie Gold) instead of the 2 cups all purpose flour. I left out the walnuts - not a fan. They were moist and delicious. No one could tell it did not have white sugar and flour. My kids said they were the best. My husband could not even tell they had zucchini in them. Aces!

These were very good and a big hit with a vegetarian friend. Just a note, if using frozen zucchini defrost it and drain most of the water. Mine was still pretty wet, causing the cook time to run long. There is NO NEED to add eggs or make other changes.

Yummm... these turned out delicious. I would definitely make them again. I used splenda instead of sugar and still turned out great! Nobody knew the difference.

Made this recipe yes it is spongy in texture like cake however I like that I am not big on hard crunchy brownies fan. I substituted applesauce for the oil in the batter.I omitted the frosting so this will slip into ziplock bags for quick snacks. Can't wait to make again and again.

This turned out great! I didn't have any zucchini so I used a bag of frozen(thawed) spinach instead. I threw some extra chocolate chips in and sprinkled some on top of the frosting as well. I didn't use any eggs and was surprised how well they rose. My kids loved it.

perfect.. kids ate them (they are good eaters anyway) and thought they were getting away with something

I have made these about 7 times now. So tasty and a good way to use overly large zucchini which you don't know what to do with! Simply grate the zucchini. You can deseed it if you want, but I find that if you leave in the seeds, they kind of taste like little pumpkin seeds.

Awesome recipe! I have not even tried the frosting yet, the brownies are so good by themselves! This has got to be the easiest brownie recipe ever! Thank you! I did add 1/2 cup choc. chips too! yummy....

I had to read this a dozen time when making because the batter was dry and I was sure I messed something up! They past the kid's and my test...we loved them.

Thank you for this fantastic recipe! I'm amazed by how wonderful these brownies are. Who would have thought zucchini could be decadent? Great for vegans but also for carnivores. I don't use eggs and didn't even have to convert. I also used almond milk in the frosting.

This brownie recipe is wonderful. It's very tasty and moist. My husband is the pickiest eater ever and he loved them. That is a miracle in itself!!

These were the best brownies ever! Very easy to make! I was also skeptical just as other members were but, once i added the zucchini the batter was only slighty dryer than a regular brownie batter. This is a favorite and I will be making these whenever my family craves brownies!

Very moist and good!

These brownies are wonderful! I've spent years looking for a zucchini brownie recipe to replace a long lost version that my mom used to make, and this is it. Despite other reviewer's assurances that these would turn ok even though the recipe doesn't use an egg, I couldn't do it. The batter consistency was too weird so I added an egg right at the end. The result was a beautiful, moist, cake-like brownie. Egg or no egg, it just depends on if you like your brownies more cake-like or more chewy. Either way this recipe is a keeper!

These were so very good!!! They were so moist. We shared some with neighbors and all around they were a big hit. This will definatley be made over and over again!! Thank you!!

This recipe is great for all that extra zucchini from the garden! And all that frozen zucchini still left over from the garden! I skip the frosting.

I didn't have enough cocoa to make the frosting too, so we saw the swirls of shredded zucchini on top - but if I had been able to cover that up with frosting, you could NOT tell there was zucchini in these. It cooked completely away - no shreds, no green - and left no taste. Just soft, delicious, chocolatey brownies... I've never had to trick my kids into eating vegetables, but if I had, these would certainly do the trick. I wish I had some vanilla ice cream to serve on top! Will definitely make these again...

these were fantastic! You would never ever know there was zucchini in these. I added 1 egg and it turned out really moist, but still brownie like!

Oh my goodness, but these are good. It sounded weird, having zucchini in a brownie, but mm mm. Mine came out kind of crumby yet chewy...but that's ok. I will double the frosting next time, I couldn't get it to spread over the entire pan.

These came out horrible. I was suspicious as I put the sand-like mixture into the oven and cooked it, and they came out looking the same. Next time I will definitely be adding an egg or two.

Oh my, I think this is the worst recipe I have tried on this site - unfortunate as they sounded so good from the other reviewers - I guess each to their own but these were pitiful.

This recipe is definitely missing something from the ingredients. I've never made such a "dry" brownie mix. I didn't put the frosting on them, but I don't think that would have made any difference. I ate one small piece and decided it was NOT something I wanted to share with people.

The past reviewers are underplaying the dryness of this "batter", however, it turns out to be some of the best brownies my husband and I have ever had! They are fudgy and moist and the frosting is great! I will continue to make these!

These brownies are so good! They are moist, chocolaty, and delicious! My kids even eat them without the frosting! I know some people were concerned with how dry the batter was but I mixed the zuccchini in with my hand and that helps the moisture from the zucchini squeeze out to help the batter become more of a batter! Hope you all enjoy!

No one could tell I used zucchinis to make these brownies!

Delicious!! The batter was dry and crumbly after mixing so I added a little melted margarine and everything came together. Also, didn't add any frosting. A little cakey when you first bite into them, but so moist and gooey as you keep chewing. Yummm... This one's a keeper. THANK YOU!

This was great - everyone loved it and your photo is just beautiful. thanks

These were pretty good. Not quite what I was looking for, but not bad. Before adding the zucchini, the dough is very sandy/crumbly; once you add the zucchini, make sure you mix well to moisten all the flour and cocoa powder before "pressing" the batter into your pan. The frosting wasn't bad but it wasn't great; I've never used margarine in a frosting before, but I went ahead and gave it a try and thought it ended up too greasy. My frosting separated and I ended up having the pour off some oil from the top of the frosting, and then it came together smoothly. I don't think it's as good as a butter frosting, though. The brownies themselves have a pretty strong zucchini flavor, for a dessert. They're sweet, but at the same time, you can tell there's something in them. My husband, who normally can't tell if I "hide" stuff in breads or brownies, immediately was able to identify the zucchini in this recipe. The brownies are not overly chocolatey like a "traditional" brownie is. Overall, I'd say these are average.

These are great! You literally can't even see or taste the zucchini. I substituted most of the oil with no-sugar-added applesauce -- this definitely created more of a cake consistency than bar/brownie. I still can't believe you can make a cake this moist and tasty with zucchini, no eggs and barely any oil - I give it 5 stars simply for that!

I have no idea what the heck I did wrong. I was really excited to try these and I am not a novice cook by any means, especially when it comes to brownies, cakes, cookies, etc. I followed the recipe exactly, and it was incredibly, incredibly dry when I put it in my 9x13 pan. It came out in a similar fashion... dry, exceedingly crumbly, and weird tasting. I'm really disappointed, because I was looking forward to these brownies.

3.5 stars without frosting, 5 stars with it!

I've made these twice. The first time, I added 2 eggs and didn't make the frosting. They were gross. The second time, I made them exactly as written, made the frosting, and DID NOT add egg. They were AWESOME!!!!!! Excellent way to use up zucchini, do NOT squeeze the shreds dry! I can't even see them in the brownies, they just dissolve and they're incredibly fudgy and moist and just great!

I made this exactly as in the recipe, but without the icing. The dough came together tasting FANTASTIC. You could eat the dough alone, especially since it is eggless and not that unhealthy. Since the dough is rather dry you could form it, put it in the freezer, cut into cubes and toss into homemade chocolate ice cream. But I didn´t like it once baked! I tried the recipe twice, and both times it baked crumbly and cakey, not like a brownie at all. It didn´t hold together enough to be eaten like a cake either. It just seemed to need a lot more fat or something.

Baked one batch with oil and one batch with applesauce instead of oil. Exact same glass pan, same day, same (monster-sized) zucchini and same baking time (30 min). Applesauce version was MUCH better. I could taste the oil and the oil version was less moist and more crumbly. FYI: I baked both versions with 100% whole wheat flour and not one person knew the difference and still LOVED these. You'll have to press the dough into the pan, but the zucchini just seems to dissolve and they'll never know it's there unless you tell them. Outstanding recipe! (Mostly) healthy brownies! Who knew!

These brownies are awesome!! Super moist, although I kept re-reading the recipe because the batter didn't seem right (too dry). Turned out great, though! You would never know there was zucchini in there! I actually used yellow summer squash.

Someone gave me a monster zucchini and I was surfing for recipes to use it up when I stumbled upon this one. SO GOOD. Don't be fooled into adding an egg! The batter was REALLY dry and crumbly before adding the zucchini, almost like graham cracker crust, but it moistened up once I folded in the shredded zucchini. It was still really thick, but they baked up moist and fudgy and awesome. I spread the frosting on while they were still warm so it would melt and cool into a nice crust. My 6 year old WATCHED me put zucchini in these and she still gobbled it down. She said it changed her life, but then she's a little dramatic. Recipe is great as written! NO EGGS

Fabulous!!! By the end of the zucchini season in our garden my husband can't even stand the word zucchini! These are so moist and wonderful, and you never even guess there are zucchinis included!

These really ARE terrific. I even used frozen shredded zucchini from last year's garden and they turned out moist and delicious. Depending on how fine the shreds of zucchini are, you can't even tell there's veggies in the recipe!!

More of a cake than a brownie, but still a great way to use zucchini. I was unsure about no eggs, but some reviewers added them, some stuck to the recipe and didn't. I went in between and added one egg white. I'll make these again- zucchini?...what zucchini?

These were outstanding. I did not alter the recipe at all. No one believed me that they are made with zucchini. A keeper!

Best, moistest brownie ever! I only changed one thing; I left out the nuts. Doubled the recipe and still may not have enough! Thanks for a wonderful recipe!!

Wow! I'm so proud of myself. I'm a non baker and this tasted like it came from a baking pro. Pat on the back for me. I followed the recipe exactly, except I left out a little more than a 1/4 cup of sugar, just because I don't like things super sweet. I was really worried when I was mixing it all up because it wasn't really a batter like I thought it would be, I had to press it out with a spatula to get it even in the pan. It came out perfectly. You would never know that there's zucchini in there and no eggs. This one is a keeper for sure!

delish! I halved the recipe (8x8 pan), omitted the walnuts (allergic) and used applesauce instead of oil to make them healthier. i had to shorten the baking time a couple minutes, but they turned out SO wonderful! soft and moist and just GREAT! plus they were super easy took only minutes to make. :) I used 1/2 cup of chocolate frosting that was in the fridge cuz i was feeling too lazy to make the frosting, but maybe i'll try it next time. I may also try them with just some chocolate chips added and no frosting, because this brownie is so soft and good, i want to experience it without any "frosting distraction!" thanks so much for the good and healthy recipe!!

The first time I made these yummies, the batter was dry and the finished product had dry spots in it. Not one to give up another way to use the blessed zucchini in my garden, I tried something different. Instead of putting the tsp of salt in the flour, I shredded the zucchini and sprinkled the salt on top while I put together the rest of the ingredients. THIS did the trick. That being said, my partner in chocolate crimes(my 16 yr old daughter), and I tweaked it a bit more. Instead of 2 tsp of vanilla, we used 1 tsp and added 1tsp of coconut extract. We replaced the 1/2c of nuts with 1/2c of coconut and 1/2c chocolate chips. We skip the frosting as we are not big fans of the gooey stuff.

Yummo! What an awesome way to cook Zucchini! This is a must try recipe. I only used 1/4 cup of oil and added a 1/4 cup of applesauce.

these were something else! Everything turned out great and the brownies are even better the next day! couple of things: One, after adding the zucchini to the mix, let it sit for a minute. Second, if you really want to hide the zucchini, I chopped mine VERY fine. No one knew there was anything healthy about the brownies until I told them!!!

I love these! They turn out more like cake when I make it, but it's the best cake I've ever had! And the frosting is delightful as well. Make sure you don't drain the shredded zucchini...include all the liquid!

Very good! No one new they were zucchini brownies! altought I would call this zucchini cake.

Not bad. In fact, a healthier and creative way to use up zucchini--it doesn't call for any eggs at all! Mine turned out to be dense and cakey, probably because I squeezed out most of the juice from zucchini after grating. Next time, I'll reserve more juice so that the end product will turn out to be moister. The tricky part about this was the dough--it was VERY dry. I used my hand mixer to beat everything REALLY well until lump-free before I mixed in zucchini and nuts. I had to also press the dough onto the pan instead of spreading it, LOL! And just a personal preference, I reduced sugar to 1 cup and increased cocoa by 1/4 cup. Also, added 3/4 tsp ground cinnamon and left out the frosting. (It'll be too sweet for me otherwise!) So, they had a bittersweet taste that I prefer because I'm a big fan of dark choc. I guess mine can be called dark cocoa zucchini brownies. Overall, this is a deceptively delicious brownie recipe, definitely worth trying.

WOW! Very rich and moist. Some reviewers commented that the batter was dry and that the finished product was cake-like. I didn't have that result...probably because I pureed the zucchini, and then added the salt to it. The batter was perfect brownie batter consistency. Based on other reviewers' comments, I made the following changes: 1/4 C. olive oil & 1/4 C. applesauce, whole wheat flour instead of white, and used half white sugar and half brown sugar. I also added a handful of chocolate chips. It was great, even without icing!

Hmmm. I am torn about this recipe. I baked it for the time specified and maybe a little longer and it tasted fudgy, but possibly parts were undercooked? Maybe it was because I used 2 cups of zucchini (didn't want to waste any). I thought the outer edges of the parts that seemed fully cooked were tasty. My boyfriend loved these and said these were one of the tastiest treats I have made (he will eat anything chocolate) but I am still unsure. I used whole wheat flour to make them healthier. I will try this recipe again and leave it in the oven longer. It was tasty though. Just something was off.

Horrible! Dry crust on top and only partly done in the middle. Not sweet at all and very crumbly. Not worth tinkering with to try and make it better.

this was a hit in our home!! It was unbelievable that there was zucchini in there! (To note: the batter looks very, very "dry" thick kind of like a cookie dough---don't be alarmed!! it's right!)thanks for this awesome recipe, will be making these again!

These are super good. Very rich, very moist. I mixed all the ingredients in my KitchenAid fitted with the paddle attachment. At first the batter was really dry but after a few minutes of mixing, the zucchini released their liquid and the batter was very wet and spread easily in the pan. My I used a 7x11 pan and that resulted in a cake-like brownie. Next time I'll stick with the 9x13 for a thinner, chewier consistency. I might also cut the baking soda down to 1 teaspoon so it doesn't rise so much. Yum!!

I'm sorry, maybe I did something wrong, but I did not care for this. It was an extremely dry "batter" and some parts didn't cook up all of the way. The zucchini made the ...mixture...taste very scrambled egg like in the end and all in all an unfortunate experience.

These were just ok but I made them without the icing. They definitely need the icing.

This is a pretty good recipe. Mine turned out dark/bittersweet which is how we like it. And it tastes better the day after I made it. Definitely not fudgy brownie-like. This is chocolate cake. But yummy nonetheless and a great use-up for huge garden zucchini. Here are the changes I made... left out 1/2 cup sugar, used 1 cup whole wheat flour, used 1/4 cup oil and 1/4 cup applesauce, added 1/2 cup chocolate chips and 1/2 cup walnuts, and didn't make the icing. I topped mine with chocolate syrup and/or vanilla ice cream.

Amazing brownies. I've made these many times for my family and for my neighbors (who give me zucchinis from their gardens as "gifts" - as long as I share the bounty of brownies with them). Five stars all around. The secret is using the FINEST grate (yes, it may make your arm ache after two cups worth) and making sure you don't rinse the shredded zucchini, but have AS MUCH of the natural juices as possible. A+ Thanks for sharing Marian!

Soooo good. My "frosting" turned out to be more of a glaze but still so tasty. I highly recomend the topping though because mine did not look very appetizing without it!

Thank you for posting this recipe.I add a 1/2 cup of buttermilk and 1/4 cup of applesauce to it because the mixture seems too dry without.What a great way to use up those big old zucchini! I have made this recipe 3 times so far and have received rave reviews each time.

Made exactly as described. Used whole-wheat pastry flour instead of white, and used soy milk instead of cow for the frosting. Turned out exactly right. When you're mixing this, IGNORE YOUR EYES. Trust the science of the recipe. It works perfectly as-is. Not quite as fudgey as I like but that's just preference, and it's fixable. With the right sugar and margarine this is vegan, so it's my new go-to brownie recipe. Delish!

I was really disappointed with these brownies. They did have a brownie texture, and they looked pretty, but i could obviously taste the weird veggie flavor. The frosting seemed like it was supposed to mask it, but nothing did the trick. My family wouldn't eat them, and I'm not too fond of them, either, so I definitely won't be making this again.

For adding veggies to brownies, they were really good! They did have a slight "veggie-ish" taste, but that didn't detract from us wanting to eat the whole pan anyway.

Let me start by saying that my family loves zucchini bread, so the zucchini wasn't the problem. These just had a very odd smell. They were so over-the-top sugary that we all felt like we were going to be sick after eating them. I followed the recipe exactly. Sorry. It didn't go over well here.

These were not only cakey, but dry. I read other reviews and knew to expect the dry batter. However, the end result was nothing like what was described. My father-in-law says they aren't bad, but I think he is just being nice. My kids (who always are big fans of the deserts I make) and I give this a BIG thumbs down. Quite disappointing.