These zucchini brownies with marshmallow frosting are a rich, delicious way to use up those zucchini that are becoming bountiful in gardens around the Midwest. You average brownie ingredients are in this recipe- flour, sugar, vanilla, soda, etc. The brownies do not have any dairy or egg in them, but you will want to wash this rich treat down with an ice cold glass of white milk! The creamy marshmallow frosting does include dairy.
Simple Ingredients
Flour- pretty self explanatory. Along with white granulated sugar, baking soda, cocoa and salt.
Zucchini- I used both shredded & diced zucchini. The shredded ‘blends’ better in the recipe but the small diced works good too. It just might be a bit more noticeable.
Vegetable oil- you could also use canola oil if in a pinch. Vanilla,
Marshmallow Frosting: the ingredients for this are also probably things you have in your fridge & pantry. Butter, milk, chocolate chips, vanilla and mini marshmallows. I usually don’t have mini marshmallows around, so just cut up large ones.
I cannot take credit for this recipe. It is another recipe I have used from Rocking Bar H. Check out their banana bar recipe- it is to amazing, too!
Freeze your zucchini harvest for baking all year long
Have an abundance of zucchini? Wash, peel, dice it & portion into 2 cup freezer bags for baking. It would also taste good scrambled with eggs.
Looking for a quick, easy way to dice zucchini and other veggies? This one on amazon is my favorite-veggie chopper.
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Zucchini Brownies with Marshmallow Frosting
Equipment
- 1 8×13 pan
- measuring utensils
Ingredients
- 2 cups flour
- 1/3 cup cocoa
- 1-1/2 tsp baking soda
- 1 tsp salt
- 2 cups zucchini shredded or diced small
- 3/4 cup vegetable oil or canola
- 2 tsp vanilla
- 1-1/2 cups white sugar
Marshmallow Frosting
- 1/4 cup butter
- 1 cup sugar
- 1/4 cup milk
- 1/2 cup chocolate chips
- 1/2 cup miniature marshmallows or cut up large marshmallows if in a pinch
- 1 tsp vanilla
Instructions
- In a medium sized bowl, combine flour, cocoa, baking soda & salt
- In a separate bowl,combine the zucchini, sugar & oil. Add the wet ingredients to the dry ingredient bowl. Stirring by hand until well combined. Then add in the vanilla.
- Pour batter into a greased 9×13 pan. Bake at 350 degrees for 35-40 minutes. Until tooth pick comes out clean.
Frosting
- Melt the butter in a pan on medium heat. Then add sugar & milk. Bring to boil over medium-high heat, stirring often. Reduce heat & cook for an additional minute after brought to boil.
- Remove from heat. Stir in the chocolate chips & marshmallows until completely melted. Then stir in vanilla. Let sit for a couple minutes, stirring a bi, until frosting is a bit thicker. Pour the frosting over the brownies & spread on cooled brownies.
We’ve made these several times the past two summers. Our go-to with a surplus of zucchini. I peel the zucchini so the kids do see the dark green peel.
I’m glad you like the recipe- that is a great idea to peel the zucchini! Thanks for the comment, Amanda!