Zucchini Fudge Brownies, à la Little Debbie

Monday, August 27th, 2012

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Zucchini Brownies! Did I tell you to expect some zucchini-laced desserts from me or what?

Don’t let the vegetables fool you: this is a rich, decadent, super-chocolatey treat. Normally I’m not big on frosted brownies – brownies are sweet enough on their own, don’t you think? – but these are a little more cake-like than most, so I decided to try the frosting included at AllRecipes. (The brownie recipe is available in multiple places online; the only thing that seems to change is the frosting!)

Alas, it came out a little thin, more like icing than frosting. I added roughly 3-5 tablespoons of flour to thicken things up, but you can avoid this hassle by using less nondairy milk to start – perhaps a tablespoon at a time until you reach the desired consistency?

From chunky, nut-and-chocolate stuffed brownie to fudgey frosting to the tips of the walnut toppings, the finished product is reminiscent of those cheapo, gas station staple Little Debbie Fudge Brownies I used to enjoy as a kid. (At least I think they were Little Debbie brand; none of the contemporary photos look familiar!) Only, fresher. Not so dry and stale. Dare I say? ADULT.

But not in a sexy way, mkay? Unless you’re into that sort of thing, in which case: go wild.


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Sans frosting, so you can see all the nummy bits!

Zucchini Fudge Brownies

(Adapted from this recipe on allrecipes.com.)


1/2 cup vegetable oil
1 cup white sugar
1/2 cup 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
1/2 cup chocolate chips

6 tablespoons unsweetened cocoa powder
1/4 cup margarine
2 cups powdered sugar
~1/4 cup nondairy milk; see below
1/2 teaspoon vanilla extract
2-4 tablespoons flour (optional); see below

Chopped walnuts to garnish


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

2. In a large bowl, combine the oil, sugar, and 2 teaspoons vanilla and mix until well blended. In another bowl, combine the flour, 1/2 cup cocoa powder, baking soda, and salt; mix well and then stir into the sugar mix. Add the zucchini, followed by the walnuts and chocolate chips.

3. Spread evenly into the baking pan. Bake for 25 to 30 minutes, or until a knife comes out clean and the brownies spring back when gently touched. Set aside to cool.

4. To make the frosting, melt together the 6 tablespoons of cocoa and margarine; set aside to cool. In a medium bowl, mix the powdered sugar, nondairy milk, and 1/2 teaspoon vanilla. Stir in the cocoa mixture; switch to a hand mixer for a smoother frosting.

Note: 1/4 cup nondairy milk resulted in a frosting that was thin and runny – more like icing than frosting per se. I added a few tablespoons of flour to thicken the frosting up. You can either go this route or use less nondairy milk to start. The sugar mix will only thicken slightly when you add the chocolate margarine, fyi.

5. Spread over cooled brownies before cutting into squares. Top with chopped walnuts.