Zucchini Brownies Recipe

This brownie recipe has a subtle vegetal undertone, but overall it's fantastic. Like others have mentioned, it leans towards a cake-like texture, even without adding an egg. The result is a moist and gooey treat. For best results, slightly underbake the brownies. Using cocoa powder instead of flour to dust the pan prevents a white, floury exterior. Swapping out most of the oil for applesauce worked well - the brownies remained moist and tender. Grating the zucchini finely ensures it blends in smoothly. A sneaky way to include zucchini and applesauce without anyone noticing!

I absolutely loved this recipe, Marian! I have to admit, I was quite hesitant at first because of the zucchini and no egg combination. After mixing the ingredients, they didn't look very appealing (probably because my zucchini was a bit dry). I had to press the mixture into the dish instead of pouring it, which made me a little worried. However, the end result was fantastic! It was a clever way to sneak in some zucchini without the kids noticing at all. I omitted the nuts due to my baby's allergy and added 1/2 cup of chocolate chips instead. It was perfect because there were no eggs in the recipe, so my baby could enjoy it too! Thank you for sharing this amazing recipe - we absolutely adored it!

Absolutely amazing! Adding zucchini keeps the batter moist and fudgy without needing an egg. I stuck to the recipe and only added 1/4 cup of nuts. They were perfectly baked in just 20 minutes. The frosting is fantastic, although these brownies are delicious even without it. Thank you for this keeper recipe!

Absolutely amazing! After reading some feedback mentioning dry batter, I decided to blend the zucchini in my Vitamix with a splash of water. I used about 1/4 cup, and it worked like a charm, resulting in wonderfully moist brownies. While I'm not typically into frosting, the brownies themselves are not overly sweet, so the frosting adds just the right amount of sweetness. I skipped the walnuts, and these turned out to be the best brownies I've ever made. Highly recommend this recipe!

After reading mostly positive reviews, I decided to try this recipe, and I'm so glad I did! I grated the zucchini, mixed in the salt, and let it sit to draw out the liquid, while combining the remaining dry ingredients. When I added the salted zucchini, which had become quite wet, I didn't bother draining or squeezing it. The batter ended up quite wet but still pourable and spreadable. The end result was fantastic - more cake-like than brownie-like, but incredibly delicious. I even added some chopped dark chocolate bars and black walnuts, which really elevated the flavor. The frosting was absolutely amazing too - I've used it on many cakes since. Overall, this recipe was a perfect delight!

I thinly sliced 2 zucchinis, sprinkled them with a bit of salt and cooked them until soft. After they cooled, I mixed them into the recipe along with 1/2 cup of brown sugar and chocolate chips. These turned out to be the best brownies I've ever had!

I have been making this recipe for years and have perfected an easy method to ensure it turns out delicious every time. Firstly, grate two cups of zucchini and add it to the oil, sugar, and vanilla mixture, letting it sit for at least 5 minutes to release moisture. Incorporating this step ensures the right amount of liquid in the batter, preventing a dry texture. Following the recipe as directed, be sure to thoroughly mix the wet and dry ingredients for a moist and fluffy result. After baking, cooling, and frosting with non-dairy milk and vegan butter for a truly vegan option, I recommend storing it in the fridge for optimum taste - it actually gets better on the second day! I appreciate that this cake is moist and not dense like many eggless treats, and I believe it deserves the title of an awesome chocolate cake rather than a brownie. If you have a sweet tooth like me, you'll undoubtedly enjoy this treat, all while convincing yourself it's healthy with the hidden zucchini goodness!

These treats are absolutely tasty! Although I wouldn't classify them as brownies - they resemble more of a chocolate cake. If you're aiming for dense, fudgy brownies, this recipe falls a bit short. I stuck to the instructions but omitted the nuts. In my next attempt, I plan to reduce the baking soda from 1 1/2 tsp. to 1 tsp. The frosting is divine, but the preparation steps are a bit peculiar. Avoid melting the butter with the cocoa powder and then combining it with the powdered sugar, as it leads to clumpy frosting. Rather, mix the powdered sugar and cocoa powder first. Combine the melted butter and vanilla with milk, then pour this mixture into the sugar/cocoa powder blend. Thoroughly mix everything with a hand mixer. My spouse, who typically dislikes zucchini, had no idea it was hidden in these treats and kept complimenting them. When I finally revealed the secret ingredient, he wasn't bothered in the least.

This experience was fantastic! Initially, I wasn't satisfied with the texture of the brownie batter, so I decided to add 1/4 cup of milk and continued blending it with my hands until I achieved a moist consistency without using the egg. Additionally, for the frosting, I included an extra 1/2 cup of confectioners' sugar to prevent it from becoming too dry and lumpy. Despite these adjustments, the final result was quite delightful.

I'm not sure what some reviewers are complaining about regarding this recipe turning out dry. As someone who has made multiple zucchini breads before, I know that mixing the oil, sugar, and zucchini first before adding the dry ingredients ensures there is plenty of moisture. By simply adjusting the order of the ingredients without changing anything else, this recipe turns out perfect and incredibly delicious.

I usually don't leave reviews, but I couldn't resist sharing how amazing these brownies turned out! I followed the recipe to a tee and even used a unique method for preparing the zucchini - I pureed the pieces with the skin on in my food processor. The result? Incredibly moist brownies that are now my ultimate favorite recipe!

We absolutely adore this recipe! It's consistently moist and never lasts more than 2 days in our home. I like to enhance it by adding 1/2 cup of chocolate chips. I opt for using stevia as we have a diabetic family member. I personally choose not to frost them, and they are still delightful!

Review: It was a refreshing change to make something different from zucchini bread, thank you.

Definitely used dark cocoa!!!

I think I made a mistake. The texture was strange. I would try again using a smaller grater.

I reduced the sugar to 1 cup and substituted gluten-free flour in this recipe. To lighten the batter, I included 1/2 cup of coffee. Instead of frosting, I topped the batter with 1/2 cup of dark chocolate chips before baking. The result was a hit with everyone.

I absolutely adored these brownies and have made them several times. The first time I made them, I topped them with a fluffy peanut butter frosting - they were very rich but incredibly delicious. The second time, I made them with Splenda and skipped the frosting for my diabetic family members. In both instances, they turned out perfectly - dense and fudgy, just like brownies should be, not cake-like at all! I will definitely be making this recipe many more times. Thank you!

I discovered that the flavor of the baking soda was overpowering for my taste buds. However, the recipe otherwise turned out quite well. In the future, I plan to substitute baking powder instead.

I prepared these for the residents at the assisted living facility and they thoroughly enjoyed them! Many thanks for sharing the recipe. I'll definitely be treating them to this deliciousness again.

While the taste was decent, I was thoroughly disappointed with the texture of these brownies. I craved brownies, not cake, and these turned out to be too dry for my liking. I regret not following my gut feeling about the excessive 2 cups of flour in the recipe. Brownies should not be laden with flour, as it transforms them into a cake-like consistency. I should have examined the recipe pictures beforehand, as they clearly indicated in Step 3 that the brownie batter lacked the moist look one expects. After baking, Step 4 revealed a dry, uneven cake-like appearance, prompting the need for frosting. While brownies usually stand alone without frosting, these ones seemed to require it. Regrettably, I won't be making these brownies again unless I'm in the mood for zucchini cake.