Best Best Zucchini Brownies Ever Recipes

BEST ZUCCHINI BROWNIES EVER

Best Zucchini Brownies Ever image

The zucchini make the brownies very moist and no one ever knows what the secret is to these brownies until you tell them.

Provided by slickchick

Categories Bar Cookie

Time 40m

Yield 16 serving(s)

Number Of Ingredients 10

Ingredients

1 1/2 cups sugar
1/2 cup margarine
2 eggs
1 teaspoon vanilla
2 cups flour
1/2 teaspoon cinnamon
1 teaspoon baking soda
2 tablespoons cocoa
2 1/4 cups shredded zucchini
1 cup chocolate chips

Steps:

Cream sugar & margarine. Add eggs and vanilla.
Add remaining ingredients. Stir in shredded zucchini last.
Spread in a 13 x 9 greased pan. Sprinkle 1 cup chocolate chips on top along with 1 Tbls sugar.
Bake @ 350 for 25 to 30 minutes.

Nutrition Facts : Calories 220.6, Fat 6.9, SaturatedFat 2.7, Cholesterol 23.2, Sodium 123.9, Carbohydrate 38.5, Fiber 1.4, Sugar 25, Protein 3.2

ZUCCHINI BROWNIES

Zucchini Brownies image

Moist chocolate brownies with frosting!

Provided by Marian

Categories Fruits and Vegetables Vegetables Squash

Time 45m

Yield 24

Number Of Ingredients 14

Ingredients

½ cup vegetable oil
1 ½ cups white sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
½ cup unsweetened cocoa powder
1 ½ teaspoons baking soda
1 teaspoon salt
2 cups shredded zucchini
½ cup chopped walnuts
6 tablespoons unsweetened cocoa powder
¼ cup margarine
2 cups confectioners' sugar
¼ cup milk
½ teaspoon vanilla extract

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
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.
Bake for 25 to 30 minutes in the preheated oven, until brownies spring back when gently touched.
Make frosting while brownies cool. Melt together the 6 tablespoons of cocoa and margarine; set aside to cool.
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.

Nutrition Facts : Calories 209.2 calories, Carbohydrate 32.9 g, Cholesterol 0.2 mg, Fat 8.6 g, Fiber 1.6 g, Protein 2.3 g, SaturatedFat 1.5 g, Sodium 199.9 mg, Sugar 22.8 g

ZUCCHINI BROWNIES

Zucchini Brownies image

A fast-to-fix peanut butter and chocolate frosting tops these moist brownies that are a sweet way to use up your green garden squash. We really like the cakelike texture of the zucchini brownies. -Allyson Wilkins, Amherst, New Hampshire

Provided by Taste of Home

Categories Desserts

Time 55m

Yield 1-1/2 dozen.

Number Of Ingredients 13

Ingredients

1 cup butter, softened
1-1/2 cups sugar
2 large eggs, room temperature
1/2 cup plain yogurt
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1/4 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
2 cups shredded zucchini
FROSTING:
2/3 cup semisweet chocolate chips
1/2 cup creamy peanut butter

Steps:

Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in yogurt and vanilla. In another bowl, combine flour, cocoa, baking soda and salt; gradually add to creamed mixture. Stir in zucchini. , Pour into a greased 13x9-in. baking pan. Bake until a toothpick inserted in the center comes out clean, 35-40 minutes., For frosting, in a small saucepan, combine chocolate chips and peanut butter. Cook and stir over low heat until smooth. Spread over warm brownies. Cool on a wire rack. Cut into bars.

Nutrition Facts : Calories 307 calories, Fat 17g fat (8g saturated fat), Cholesterol 52mg cholesterol, Sodium 283mg sodium, Carbohydrate 37g carbohydrate (21g sugars, Fiber 2g fiber), Protein 5g protein.