Print Options:

Zucchini Brownies

Yields24 Servings

 ½ cup vegetable oil
 1 ½ cups white sugar
 2 tsp vanilla
 2 cups flour
 ½ cup unsweetened cocoa powder
 1 ½ tsp baking soda
 1 tsp salt
 2 cups shredded zucchini
 ½ cup chopped walnuts (optional)
Frosting (optional)
 6 tbsp unsweetened cocoa powder
 ¼ cup margarine
 2 cups powdered sugar
 ¼ cup milk
 ½ tsp vanilla
1

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.

2

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 and walnuts. Spread evenly into the prepared pan.

3

Bake for 25 to 30 minutes in the preheated oven, until brownies spring back when gently touched.

4

Make frosting while brownies cool. Melt together the 6 tablespoons of cocoa and margarine; set aside to cool.

5

Meanwhile, blend together the confectioners' sugar, milk and 1/2 teaspoon vanilla. Stir in the cocoa mixture. Spread over cooled brownies before cutting into squares.

6

Note: I prefer them without the frosting.

Nutrition Facts

24 servings

Serving size

Amount per serving
Calories210
% Daily Value *
Total Fat 8.6g12%
Sodium 200mg9%
Total Carbohydrate 32.9g12%

Dietary Fiber 1.6g6%
Protein 2.3g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.