Recipe Of the Week: Zucchini Brownies

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Tired of  Zucchini Yet!!!

If you have your own garden or your neighbor has a garden.  Chances are you may be tired of zucchini.  There are many things you could do with that left over zucchini from your garden.  You could use it as decorations for those of you that have that creative touch. You could feed it to your farm animals, our little piggies just love them. Target practice is also an option for those of you that love to shoot. Or you could just leave it on your neighbors porch.  No surprise there is even a National Sneak Some Zucchini onto Your Neighbors Porch Day.  But what we at the Thames house love, I mean L. O. V. E. to do with them is making it into a dessert. 

Zucchini Brownies ARE THE BEST!!!

I know a lot of you have tried Zucchini bread and yes there are many simply delicious recipes out there.  But this is no ordinary zucchini bread and if you are up for something simply heavenly check out these brownies.  I love giving them to someone that “Hates” veggies, or zucchinis. They simply love them.  And get this, if you peel the green off the zucchini you can’t even see them in the dough.

Word of Warning: The dough is more cake-like than brownie but it is light and fluffy like floating on a cloud.  I really hope you enjoy our family favorite.



  • 1/2 cup vegetable oil
  • 1 1/2 cups white sugar
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose 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


  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch baking pan.
  2. 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.
  3. 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.

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