Frosted Zucchini Brownies

I have made these brownies several times and they are soooo delicious!!!! I made them as posted but omitted the nuts as my daughter doesn't like nuts. Very moist and the frosting is WONDERFUL! No one can guess the secret ingredient!!! I keep extra copies of this recipe on hand since I get requests for this recipe every time I make them. A must try for all chocolate lovers!!!!

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UPDATE Sept 16, 2009: Ok, So now that my daughter is allergic to corn (and corn syrup), I now use the Betty Crocker Fudge Frosting recipe and use Agave nectar in place of corn syrup. We LOVE LOVE LOVE these brownies. I make them, let them cool, frost, let that cool. Then cut and individually wrap and FREEZE for lunches! The kids love it. My son has even sold his brownies at lunch! And those kids keep coming back for more! EXCELLENT!! Can't say enough about these! These were awesome! Couldn't keep the kids out of them. We did not use nuts. And I used half oatmeal flour and half all-purpose. The frosting was too much, so I cut it in half. I will use the recipe for teh frosting from fudge frosted brownies #88255. These are my family's FAVORITE!! UPDATE Aug 2008: ok, so after making these ALOT, we have found that when ever I take them to potlucks, we don't get any !!! So I now make one for the potluck, and leave one home for us to have when we get back. ABSOLUTELY love your recipe!! Also I have used half all purpose and half home ground flour (oat or wheat) and it is still FABULOUS!!

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This is the basic recipe I use all the time to make Texas-sized chocolate muffins. I freeze grated zucchini in 2 cup packages (keeps wonderful for years) and thaw it out as needed but do NOT drain it (therefore needing to only use 1/2 c. oil). If you double this recipe, it make 18 Texas muffins. I top them with nuts and/or chocolate chips and freeze them so we are forced to eat them slower--they also seem moister after freezing. Having become intolerant to dairy and soy products--this recipe is a great vegan recipe to make and take along when traveling for a snack. Move over Otis Spunkmeyer Chocolate Muffins--you are too expensive anyway and you lack the bonus of veggies!

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mine didn't cook very well, still seemed doughy.

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Definitely a very tasty way to use up zucchini! So chocolately and moist, but definitely more cake than brownie. Can't eat it like a finger food. The frosting is sooo exceptional! I just made the frosting for a second time, but instead of chocolate I made it a peanut butter frosting by substituting peanut butter in place of the chocolate chips. Mmmm creamy peanut butter goodness! Will work great as an ice cream topping!

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This is a lovely chocolate cake recipe, very tasty. I did do things a bit differenly, no oil, used margarine instead, and added two eggs for more" body," and height.Taste is wonderful. I used some chocolate icing I had in the freezer. Would make this again, the same way.Thankyou for the recipe.

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sorry guys. this recipe is nothing special. too cakey for me.

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Excellent, took this to a football dinner and the kids and adults loved it! Very Moist!!!! Super easy too!

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The best Brownie I have ever eaten. I made them for my DH, grandkids and our grown children and they were gone in a flash. I used Milk Chocolte Chips instead of the semi-sweet , because that is what I had on hand. Have already made them several times and everyone loves them. Thank you Kaarin for a great recipe.

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This was pretty good. I bit more cakey then browie like but anyway you slice it - GOOD! Definately better frosted then not.

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I made this gluten free by using half sorghum and half millet flours. It came out light and moist and oh so flavorful. You had to scoop it out of the pan so it really wasn't a brownie but a nice chocolate cake-ish dessert. Never would know it was loaded with zucchini! Didn't use the frosting this time but will when I make this recipe next using wheat flour.

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Unbelievable--but more a cake than a brownie. If I hadn't put the zucchini in myself, I wouldn't know it was there. I didn't use this frosting, but a simple powdered sugar, cocoa and milk thick glaze. Super good!

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All I can say is WOW! These sure hit the spot (and they have zucchini in them!!!) I didn't have marshmallows so I substituted marshmallow creme.

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This recipe is so good and moist. My friend told me to add 1 square of unsweetened choclate to the brownies and it came out great!!

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I've made these three times in the past two weeks...they are amazing! I took them to work and no one believed that there is zucchini in them, they thought I was kidding and I had to give out the recipe to prove it! The only thing I changed was to decrease the sugar in the frosting to half a cup...the first time I made them exactly as written and I thought they were a little too sweet, but they are still the moistest best brownies I've ever made!

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BEST brownie recipe I have ever tasted! I omitted the nuts and used Hersheys Special Dark Cocoa powder....thank you....these are fabulous!

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Absolutely yumm-o-licious! These are the only brownies that EVER turn out for me and everyone loves them! I get requests for them all the time!

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Wow this is wonderfull.I too made these without the nuts.I also made them with cornoil as that was what I had on hand.I made the frosting as well and we thougt it was very good.The family enjoyed them and we are sure to make them again.Thanks

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Absolutely loved it! I didn't frost it because I thought it would be just like brownies but to us it was a perfect chocolate cake, AND I mean perfect! Wouldn't change a thing. I will frost it next time though, although it is great plain. Thanks so much for sharing this.

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This were very good! They are not a dark chocolate brownie, but a very tastey one. I like the frosting not too much not too little. I did put walnuts in them and will probably add chocolate chips next time too. I will fix these again, have squash will bake. Thank you for posting this delicious way to use up the zucchini that is taking over my kitchen. Your fellow zaarian Shirl

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