If you have an abundance of zucchini this recipe for zucchini brownies might be exactly what you are looking for. Not only are these brownies a way to put that zucchini to good use, but they are also some of the best brownies I have had in a while. The brownies are so moist you might even have to eat them with a fork. To top things off, they are covered in a delicious chocolate frosting. When you are making the batter you will notice it is extremely dry, almost to the point where it’s like crumbs. This is normal and once it starts baking in the oven, the moisture from the zucchini will come out and moisten it. These are so easy to make and delicious, it’s well worth giving them a try. Enjoy.
- A ½ cup of vegetable oil
- 1 ½ cups white sugar
- 2 teaspoon vanilla extract
- 2 cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 2 cups zucchini (shredded)
- ½ cup chopped walnuts
- 6 tablespoons unsweetened cocoa powder
- ¼ cup margarine
- 2 cups confectioners sugar
- ½ cup milk
- ½ teaspoon vanilla extract
- Pre-heat the oven to 350 degrees. Grease and flour a 9×13 inch baking dish. In a large bowl mix together oil, sugar and 2 teaspoons of vanilla extract until well blended. In another bowl combine the flour, ½ cup cocoa powder, baking soda, and salt. A little at a time stir into the sugar mixture. Fold in zucchini and walnuts. Spread the mixture evenly into the prepared baking dish.
- Place into the oven and bake for 25-30 minutes until the brownies spring back when gently touched. Remove from the oven and allow them to cool.
- To make the frosting- In a small saucepan over low heat melt together the cocoa powder and margarine. Set aside to cool. In a medium bowl blend confectioner’s sugar, milk, and ½ teaspoon vanilla extract. Stir in the margarine/cocoa mixture. Spread over cooled brownies and cut into squares.