A few weeks back, I was talking with some women at church about how we all struggle, come garden harvest time, to keep up with our prolific zucchini plants. One woman smiled, then said she’d take any zucchini we didn’t want. She then admitted that she had an amazing zucchini brownie recipe that had changed her family’s life.
I was, to say the least, intrigued. I also wasn’t sure if I quite believed her. She teaches Bee at church, though, and is pretty amazing, so I had to at least *try* this recipe.
Result: this zucchini brownie recipe is a total keeper
Bee will eat almost everything, and I’m pretty sure he ate 1/4 of these brownies by himself. Prime wasn’t so sure he wanted to try “new” brownies, but he was won over by them. He even *GASP* asked for more. I asked Protean Guy what he thought of the recipe – even he thought it was a keeper.
Are you ready for this cake-like brownie recipe? You better have a gallon of milk handy.
Recipe for Zucchini Brownies:
- 1/2 cup vegetable oil
- 1 1/2 cups white sugar
- 2 tsp vanilla extract
Combine these three ingredients in a large bowl and mix until well blended. Next, add in:
- 1/2 cup unsweetened cocoa powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 2 cups all purpose flour
- 2 cups of finely shredded zucchini
- 1/2 cup chopped walnuts (optional)
- 1 cup chocolate chips (optional per the recipe, but required in my book!)
That’s batter. Promise. Yeah, it looks pretty dry. Do NOT add water.
Yeah, not the prettiest presentation. My helpers had fun, though. 🙂
Bake at 350 in a greased 9×13 pan for 25-30 minutes. We used our new Baker’s Edge brownie pan.* It runs in the $30ish range, usually. It took about 25 minutes to cook, since I was checking it like every 5 minutes. You’ll know that the brownies are done because they will spring back when you touch them lightly.
Optional lemon chocolate frosting
I’m not a frosting-on-brownies aficionado, but this frosting is still delicious. (yes, I tried it. That’s what spoons are for!) Everyone else who had it on their brownies said it was delicious.
- 6 Tbsp unsweetened cocoa powder
- 1/4 cup softened (NOT melted) butter
- 2 to 2 1/2 cups powdered sugar
- 1/4 cup warm milk
- 1-2 tsp vanilla
- 1 tsp lemon juice
Mix the ingredients together; frost brownies when cool. Enjoy!
As I said, this recipe is a keeper. This kind of brownie is more cake-like, so if you’re expecting fudgey brownies, this recipe is NOT the one you want to use.
[Tweet “Want perfect cake-like brownies? Try this recipe. You won’t even taste the zucchini #healthiereating”]
Don’t worry about adding the zucchini: you could neither taste nor see the zucchini in the brownies, which is kind of important. Everyone who tasted them said they were delicious. Most of us had at least seconds (only Protean Guy’s mom had the willpower to say no to more).
Look at that… yum!
Even better? This zucchini brownies recipe was super simple to make. With only a 25 minute baking time, this recipe is one of the fastest ways to get that brownie craving cured quickly.
Love this recipe? Share the deliciousness and pin it. 🙂
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