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Zucchini Brownies & Brown Sugar Icing

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"Laura Ripp's mother Marilyn Mays' recipe that likely came from Laura's grandmother Iva Mae Gadberry!"

Serves | Prep Time | Cook Time

Why I Love This Recipe

I would have loved recipes handed down from Grandma to Mom to me, but since I don't have any of those I really appreciate receiving these gifts of love from new friends (or should I say long lost distant and now reconnected relatives)! Thanks Laura!

Ingredients You'll Need

1/2 cup margarine (or butter for me)
1/2 cup oil
1 3/4 cups sugar
2 eggs
1/2 cup buttermilk
2 cups zucchini, grated
1 tsp vanilla

2 1/2 cups flour
4 Tbsp cocoa
1/2 tsp cinnamon
1/4 tsp ground cloves
1/2 tsp salt
1/2 tsp baking powder
1 tsp baking soda
1 cup walnuts, chopped (any nut of choice really)

Best Ever Brown Sugar Icing:
1/2 cups butter
1 cup brown sugar
1/4 cup milk
2 cups confectioners sugar
1/2 tsp vanilla


Mix together well the margarine (or butter, I love butter!), oil, and sugar.
Add eggs, buttermilk, and zucchini.

Mix together flour, cocoa, cinnamon, cloves, baking powder, soda, and salt and then add to wet ingredients.

Bake brownies on a large cookie sheet or jelly roll pan at 325 degrees F for 55 minutes. Or if using a 9" X 13" cake pan bake on 325 degrees F for 60 minutes.

In a deep, large kettle melt the butter over high heat until it just starts to boil.
Add the brown sugar.
Bring to a boil and lower heat to medium and continue to boil for 2 minutes.
Don't boil longer than two minutes and stir constantly while it is boiling.
Add the milk and splash of vanilla and return to a boil, stirring constantly.
As soon as it begins to boil, remove from heat and cool to lukewarm.
Gradually add confectioners' sugar.
Stir with a wooden spoon until thick and spreadable.

Frost brownies while still warm to get that smooth look.

Pairs Well With

Coffee or Tea

Questions, Comments & Reviews

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