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Zucchini Brownies

Course: Dessert


  • ½ cup vegetable oil
  • cups white sugar
  • 2 tsp vanilla extract
  • 2 cups all-purpose flour
  • ½ cup unsweetened cocoa powder
  • tsp baking soda
  • 1 tsp salt
  • 2 cups shredded zucchini


  • 6 Tbsp unsweetened cocoa powder
  • ¼ cup butter
  • 2 cups powdered sugar
  • ¼ cup milk
  • 1 tsp vanilla extract


  • Preheat oven to 350°. Grease and flour a 9x13 inch baking pan.
  • In a large bowl, mix together the oil, sugar and 2 teaspoons vanilla until well blended. Combine the flour, 1/2 cup cocoa, baking soda and salt; stir into the sugar mixture. Fold in the zucchini. If really dry allow to sit for a few minutes so the zucchini releases some moisture. Spread evenly into the prepared pan.
  • Bake for 25 to 30 minutes in the preheated oven, until brownies spring back when gently touched.
  • Make frosting while brownies cool. Melt together the 6 tablespoons of cocoa and butter; set aside to cool.
  • Blend together the powdered sugar, milk and 1 teaspoon vanilla. Stir in the cocoa mixture. Spread over cooled brownies before cutting into squares.