Fudgy Zucchini Brownies Recipe

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4.5 10 14
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"These moist fudgy brownies disappear fast at potluck dinners," reports Ruth Bramble, Rushville, Missouri. You won't even know there's zucchini in them.
TOTAL TIME: Prep: 20 min. Bake: 35 min. + cooling
MAKES:24 servings
TOTAL TIME: Prep: 20 min. Bake: 35 min. + cooling
MAKES: 24 servings


  • 2 cups all-purpose flour
  • 1/3 cup baking cocoa
  • 1-1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 cups shredded zucchini
  • 1-1/2 cups sugar
  • 3/4 cup vegetable oil
  • 1/2 cup chopped walnuts
  • 2 teaspoons vanilla extract
  • 1/4 cup butter, cubed
  • 1 cup sugar
  • 1/4 cup milk
  • 1/2 cup semisweet chocolate chips
  • 1/2 cup miniature marshmallows
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped walnuts, optional

Nutritional Facts

1 each: 239 calories, 12g fat (3g saturated fat), 5mg cholesterol, 199mg sodium, 33g carbohydrate (23g sugars, 1g fiber), 2g protein


  1. In a large bowl, combine the flour, cocoa, baking soda and salt. In a small bowl, combine the zucchini, sugar and oil; stir into dry ingredients until blended. Stir in walnuts and vanilla.
  2. Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 35-40 minutes or until a toothpick comes out clean. Cool on a wire rack for 30 minutes.
  3. In a large saucepan, melt butter; stir in sugar and milk. Bring to a boil over medium heat, stirring frequently. Cook and stir 1 minute or until smooth. Remove from the heat. Stir in chips and marshmallows until melted and smooth; add vanilla. Spread over brownies. Sprinkle with walnuts if desired. Yield: 2 dozen.
Originally published as Frosted Brownies in Quick Cooking September/October 1999, p19

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Reviewed Aug. 7, 2015

"Definitely more cakelike, but no matter what you call them, they are delicious. I peeled the zucchini and omitted the nuts."

Reviewed Aug. 4, 2015

"Mine turned out pretty cakey, but I will try the recipe again as it was tasty."

Reviewed Jul. 28, 2015

"No one can tell there's zucchini in this recipe! Made according to directions except I added chocolate chips to the top because I knew I wouldn't have time to frost them. They are perfect and I wouldn't change a thing. As a volunteer food editor for Taste of Home, I love trying recipes with new ingredients added. Recipe can be easily cut in half, time was only about 5 minutes less."

Reviewed Oct. 24, 2014


Reviewed Sep. 12, 2014

"These brownies come out moist and yummy. More cake like than fudgy but very good. No egg needed."

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