Wednesday, May 12, 2010

Zucchini Brownies

This is a healthier alternative to your traditional brownie. They will end up having more of a cake like consistency than your typical brownie, but they are still more like a brownie than a zucchini cake. This recipe makes a 9x13 inch pan, which was a little too much for us. I would probably halve it next time and just make an 8x8 inch pan. They were good, but being the chocolate lover that I am, they can't even compare to a nice old fashioned fudge brownie. But, if you have lots of zucchini this summer, I would definitely recommend making this bad boys.

Zucchini Brownies

1/2 Cup Vegetable Oil
1 1/2 Cups White Sugar
2 tsp. Vanilla Extract
2 Cups Flour
1/2 Cup Cocoa Powder
1 1/2 tsp. Baking Soda
1 tsp. Salt
2 Cups Zucchini, shredded

Preheat oven to 350 degrees. Grease and flour a 9x13 inch baking dish.
In a large bowl, mix together oil, sugar, and vanilla until combined well. Combine the flour, cocoa, baking soda, and salt. Stir into the sugar mixture. Fold in the zucchini {mixture will take a bit of stirring to take on a creamy texture}. Spread evenly into prepared pan.
Bake for 25-30 minutes, or until brownies spring back when lightly touched.
Frost with your favorite chocolate frosting, or eat as is.


  1. Cool, I love zucchini and brownies. How can I go wrong with this recipe??

  2. Thanks for posting this Annalisa! We have tons of zucchini right now from the garden. I made these today. Zeke and I loved them but they are more like a dense chocolate cake than a brownie. I put a vegan chocolate glaze on top...extra yum!