Best Zucchini Brownies Ever

"The zucchini make the brownies very moist and no one ever knows what the secret is to these brownies until you tell them."
photo by slickchick photo by slickchick
photo by slickchick
Ready In:




  • 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.

Questions & Replies

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  1. I just made these brownies in order to get rid of the end of my zucchini harvest. I increased the amount of cocoa to approx. 1/2 cup. These brownies are awesome and so moist. My family couldn't believe there was zucchini in them!
  2. Perfect brownies! I did add about 1/2 cup of cocoa because I wanted a dark, very chocolate-y brownie. It did the trick! I've never made cakey brownies before and now I may be a convert. Of course the best part of this recipe is it used 2 large zucchinis from my garden that my kids will now gobble down...
  3. Excellent brownies! Everyone who ate them loved them and couldn't believe there was zucchini in them. Making them again today for a family picnic tomorrow! You must try them!
  4. These brownies are totally delicious! I will make them over and over again! Very moist, great chocolatey flavor and the chocolate chips in them make them over the top good! Thanks for the great recipe!
  5. These brownies are so moist and delicious. This is an excellent recipe. I took some to work and they all want more. Just melts in your mouth. Thanks for sharing.


  1. These turned out more like a cake but are very good. I used 1 cup brown sugar (loosely packed) and 1/2 cup white sugar, 1 cup of whole wheat flour and 1 cup of white flour, and butter instead of margarine. They are very moist and flavorful.
  2. Substituting splenda for sugar is OK for most people but my dear aunt made some brownies using splenda and it made me soooooo sick. Severe headache, throwing up....I did a bit of research and found that they are an alarming number of people who have a bad reaction to splenda...just thought some of you out there would like to know!


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