Best 7 Frosted Zucchini Brownies Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

In the realm of delectable desserts, frosted zucchini brownies stand as a testament to the culinary magic that can arise from unexpected combinations. This innovative treat offers a delightful fusion of moist chocolatey indulgence and the subtle sweetness of zucchini, harmoniously blended and elevated by a velvety frosting. Whether you're a seasoned baker seeking a unique twist on a classic or a novice cook embarking on a culinary adventure, this article will guide you through the process of crafting the perfect frosted zucchini brownies, ensuring an unforgettable dessert experience.

Check out the recipes below so you can choose the best recipe for yourself!

FROSTED ZUCCHINI BROWNIES



Frosted Zucchini Brownies image

Absolutely the best way to use zucchini! Moist and fudgy, worth the calories. My mother in law will do almost anything for me if I make her these! From Taste of Home.

Provided by Kaarin

Categories     Bar Cookie

Time 55m

Yield 24 serving(s)

Number Of Ingredients 16

2 cups zucchini, shredded
1 1/2 cups sugar
3/4 cup canola oil
2 teaspoons vanilla extract
2 cups flour
1/3 cup cocoa
1 1/2 teaspoons baking soda
1 teaspoon salt
1/2 cup walnuts, chopped (optional)
1/4 cup butter
1 cup sugar
1/4 cup milk
1/2 cup semi-sweet chocolate chips
1/2 cup miniature marshmallow
1 teaspoon vanilla extract
1/2 cup walnuts, chopped (optional)

Steps:

  • Combine zucchini, sugar, Vanilla and oil. Add dry ingredients (sifted together if you'd like) and mix well.
  • Pour into a greased 9x13 pan and bake at 350 degrees F for 35-40 minutes.
  • Cool 30 minutes.
  • For frosting, melt butter in a saucepan on medium heat.
  • Stir in sugar and milk, and bring to a boil, stirring frequently.
  • Boil and stir 1 minute, then remove from heat.
  • Stir in chocolate chips and marshmallows until melted.
  • Add vanilla and quickly spread over brownies.
  • Sprinkle with walnuts if desired.

Nutrition Facts : Calories 225.2, Fat 10.1, SaturatedFat 2.4, Cholesterol 5.4, Sodium 196.2, Carbohydrate 33, Fiber 0.8, Sugar 23.6, Protein 1.7

FROSTED ZUCCHINI BROWNIES



Frosted Zucchini Brownies image

These are so moist and chocolaty. A recipe passed down from my mother-in-law who passed away 10 years ago. The first time I made these my husband and I cried as he said, 'This is my mom!' So to honor a special woman whose 5 food groups were chocolate chip cookies, chocolate cake, brownies, chocolate candy, and chocolate ice cream, I give you the ultimate brownie recipe!

Provided by asertell

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h15m

Yield 20

Number Of Ingredients 16

2 cups white sugar
1 ½ cups canola oil
4 large eggs
2 cups all-purpose flour
¼ cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon salt
1 teaspoon vanilla extract
3 cups grated zucchini
1 cup chopped nuts
6 tablespoons unsweetened cocoa powder
¼ cup melted butter
2 cups confectioners' sugar
¼ cup milk
½ teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a rimmed baking sheet.
  • Whisk white sugar, canola oil, and eggs together in a bowl. Mix flour, 1/4 cup cocoa powder, baking soda, cinnamon, and salt together in a separate bowl. Stir sugar mixture into flour mixture; add 1 teaspoon vanilla extract and mix batter. Fold zucchini and nuts into batter; pour onto the prepared baking sheet.
  • Bake in the preheated oven until cooked through, 25 to 30 minutes. Cool brownies completely.
  • Stir 6 tablespoons cocoa powder and melted butter together in a bowl; stir in confectioners' sugar, milk, and 1/2 teaspoon vanilla extract until frosting is smooth. Spread frosting on brownies.

Nutrition Facts : Calories 406 calories, Carbohydrate 45.3 g, Cholesterol 43.5 mg, Fat 24.6 g, Fiber 1.9 g, Protein 4.3 g, SaturatedFat 3.7 g, Sodium 276.7 mg, Sugar 33.1 g

ZUCCHINI BROWNIES



Zucchini Brownies image

Brownie lovers, rejoice! This is the chocolaty solution for all your extra summer zucchini. With fudge brownies, mini chocolate chips and chocolate frosting for good measure, you get triple the chocolate in an easy, sweet summertime treat!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h45m

Yield 24

Number Of Ingredients 5

1 box (18.3 oz) Betty Crocker™ fudge brownie mix
Water, vegetable oil and eggs called for on brownie mix box for cakelike brownies
1 cup coarsely shredded zucchini (about 1 medium)
1/2 cup miniature chocolate chips
1 container Betty Crocker™ Rich & Creamy chocolate frosting

Steps:

  • Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray. Make brownie batter as directed on box for cakelike brownies. Stir in zucchini and chocolate chips. Spread in pan.
  • Bake 23 to 27 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely, about 1 hour.
  • Spread frosting over top. Cut into 6 rows by 4 rows. Store covered in refrigerator.

Nutrition Facts : Calories 220, Carbohydrate 32 g, Cholesterol 25 mg, Fat 2, Fiber 1 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Brownie, Sodium 125 mg, Sugar 24 g, TransFat 0 g

FUDGY ZUCCHINI BROWNIES



Fudgy Zucchini Brownies image

"These moist fudgy brownies disappear fast at potluck dinners," reports Ruth Bramble, Rushville, Missouri. You won't even know there's zucchini in them.

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 2 dozen.

Number Of Ingredients 17

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

Steps:

  • 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 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.

Nutrition Facts : Calories 239 calories, Fat 12g fat (3g saturated fat), Cholesterol 5mg cholesterol, Sodium 199mg sodium, Carbohydrate 33g carbohydrate (23g sugars, Fiber 1g fiber), Protein 2g protein.

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

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.

CHOCOLATE FROSTED ZUCCHINI BROWNIES



Chocolate Frosted Zucchini Brownies image

Make and share this Chocolate Frosted Zucchini Brownies recipe from Food.com.

Provided by zoe85

Categories     Dessert

Time 45m

Yield 24 serving(s)

Number Of Ingredients 14

1/2 cup vegetable oil
1 1/2 cups brown sugar
2 teaspoons vanilla extract
2 cups whole wheat flour
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 cups shredded zucchini
1/2 cup chopped walnuts
6 tablespoons unsweetened cocoa powder
1/4 cup margarine
2 cups confectioners' sugar
1/4 cup milk
1/2 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. To make the frosting, melt together the 6 tablespoons of cocoa and margarine; set aside to cool. In a medium bowl, 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 209.9, Fat 8.8, SaturatedFat 1.5, Cholesterol 0.4, Sodium 204.8, Carbohydrate 33.3, Fiber 2.4, Sugar 23.6, Protein 2.5

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

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

Tips:

  • Grate the zucchini: Use a box grater to grate the zucchini into small pieces. This will help it blend into the brownies better and prevent it from becoming too watery.
  • Squeeze out the excess moisture: After grating the zucchini, place it in a colander or cheesecloth and squeeze out as much excess moisture as possible. This will help prevent the brownies from becoming too soggy.
  • Don't overmix the batter: Overmixing the batter will make the brownies tough. Mix just until the ingredients are combined.
  • Bake the brownies until a toothpick inserted into the center comes out with just a few moist crumbs attached: Don't overbake the brownies, or they will become dry and crumbly.
  • Let the brownies cool completely before frosting them: This will help prevent the frosting from melting.
  • Store the brownies in an airtight container at room temperature for up to 3 days: You can also store them in the refrigerator for up to 1 week or in the freezer for up to 2 months.

Conclusion:

Frosted zucchini brownies are a delicious and easy-to-make treat that are perfect for any occasion. They are moist, chocolatey, and have a hint of sweetness from the zucchini. The frosting is rich and creamy, and it perfectly complements the brownies. These brownies are sure to be a hit with everyone who tries them. So next time you are looking for a new dessert to try, give these frosted zucchini brownies a try. You won't be disappointed.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #occasion     #north-american     #for-large-groups     #low-protein     #desserts     #vegetables     #american     #oven     #kid-friendly     #cookies-and-brownies     #chocolate     #bar-cookies     #brownies     #dietary     #midwestern     #toddler-friendly     #low-in-something     #squash     #taste-mood     #sweet     #equipment     #number-of-servings     #baking

Related Topics