Fantastic Frosted Zucchini Brownies

When I was a kid, my Grandma and my Aunt Susie always made (and still make) these amazing frosted brownies. But I was never allowed to help make them. Why? They wouldn’t say. Eventually, I discovered/figured out that the brownies had a “secret ingredient.” They were afraid that, as a child, if I knew what that ingredient was I would never eat the brownies again. They were probably right to keep the truth from me. If I’d known that there was Zucchini in my brownies I don’t know if I’d have been able to eat them.

But I love Zucchini now, so the fact that there is a vegetable in my brownies doesn’t bother me at all.

Even if you’re not a big fan of Zucchini, you’ll never know that it is in the brownies.

This recipe really produces a fantastic and a pleasantly different kind of brownie that the fudgy variety you get in the store or out of a box.

These Zucchini Brownies are very moist and very cake like. They are also frosted and rich, so small servings are suggested.


Fantastic Frosted Zucchini Brownies

Makes: One 13 x 9 pan of thick, cake size brownies or one jellyroll pan or thin brownies

Ingredients for Brownies:

  • 2 cups of sugar
  • 1 and 1/2 cups oil
  • 4 eggs
  • 1 teaspoon vanilla
  • 2 teaspoons baking soda
  • 2 teaspoons cinnamon
  • 1 teaspoon salt
  • 4 Tablespoons cocoa powder
  • 3 cups grated zucchini (You will need 2 large zucchini or 3-4 small ones — use your best judgement.)

Ingredients for Frosting:

  • 3 to 3 and 1/2 cups of powdered sugar (you made need more, you may need less)
  • 1 stick margarine, softened
  • 1/2 cup cocoa
  • 1 teaspoon vanilla
  • Hot water


  • Stand mixer or handheld mixer
  • Grater
  • Potato/vegetable peeler or paring knife
  • Spatula
  • 13 x 9 pan or jellyroll pan
  • Cooking spray
  • Flour to dust the pan

Instructions for Brownies:

1. Rinse and dry the zucchini.


2. Using a vegetable peeler or a paring knife, peel the skin off the zucchini.


3. Grate the zucchini until you have 3 cups. Grate the zucchini from the side — You DO NOT want any seeds to end up in your brownies! Set the zucchini aside.


It took almost both of the large zucchini’s I had to get three cups.

4. In a mixer, combine the oil, eggs, vanilla, and sugar. Beat until smooth.

5. Add flour, baking soda, cinnamon, and salt. Mix until fully combined.

6. Add cocoa powder. Mix with other ingredients.

7. Now it’s time to add the zucchini. Before doing so, drain most of the extra liquid from the zucchini. Add zucchini a little at a time, mixing as you go, until all has been added and completely combined with all the rest of the ingredients.

8. Grease and flour your baking dish. Pour the batter in and bake at 350 degrees Fahrenheit for 30 to 40 minutes. Beginning at 30 minutes, check the brownies with a toothpick every few minutes until the toothpick no longer has batter on it.


Frosting Instructions:

NOTE: Frosting is a must for these brownies.

1. In a mixer, combine the softened margarine, vanilla, and cocoa.

2. Slowly, a little bit of a time, add the powdered sugar until the frosting takes on a thick consistency.

3. Add approximately 1 tablespoon of hot water at a time until the frosting takes on a spreading consistency. Simply alternate the powdered sugar and the hot water until the frosting is how you want it.

4. The best way to judge is to taste the frosting as you go — you’ll know if it tastes and feels right.

5. After the brownies are cool, frost them! Don’t frost before the brownies are cool — the frosting will melt!


Suggestion: While refrigerating these brownies is not necessary, I highly recommend it.

Slice up a piece, pour yourself a cold glass of milk, and ENJOY!