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Fudgy Zucchini Brownies

 Fudgy Zucchini Brownies
"These moist fudgy brownies disappear fast at potluck dinners," reports Ruth Bramble, Rushville, Missouri. You won't even know there's zucchini in them.
24 ServingsPrep: 20 min. Bake: 35 min. + cooling

Ingredients

  • 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
  • FROSTING:
  • 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

Directions

  • 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.
  • 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.
  • In a large saucepan, melt butter; stir in sugar and milk. Bring to a

2 of 2

Fudgy Zucchini Brownies (continued)

Directions (continued)

  • 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.
Nutritional Facts: 1 serving (1 each) equals 239 calories, 12 g fat (3 g saturated fat), 5 mg cholesterol, 199 mg sodium, 33 g carbohydrate, 1 g fiber, 2 g protein.