Frosted Zucchini Brownies
Zucchini releases moisture during the baking process making them moist, fudgy and fabulous!!
Servings: 24
Ingredients
- BROWNIES
- 1/2 c. vegetable oil
- 1 1/2 c. granulated sugar
- 2 tsp. vanilla extract
- 2 c. all-purpose flour
- 1/2 c. unsweetened cocoa powder
- 1 1/2 tsp. baking soda
- 1 tsp. salt
- 2 c. shredded zucchini
- 1/2 c. chopped walnuts
- FROSTING :
- 6 T. unsweetened cocoa powder
- 1/4 c. butter or margarine
- 2 c. confectioner's sugar
- 1/4 c. milk
- 1/2 tsp. vanilla extract
Instructions
- Preheat oven to 350 degrees. Grease and flour a 9x13-inch baking pan.
- BROWNIES: 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/press evenly into the prepared pan.
- Bake for 25 to 30 minutes in the preheated oven, until brownies spring back when gently touched.
- FROSTING: Melt together the 6 tablespoons of cocoa powder and butter or margarine; set aside to cool. In a medium bowl, beat together the confectioners' sugar, milk and 1/2 teaspoon vanilla. Add the cocoa mixture, beat until smooth. Spread over cooled brownies before cutting into squares.
- Cook's Notes: There are no eggs in this recipe - no eggs needed. The batter will be crumbly, even dry in texture, but no worries, the zucchini releases moisture during the baking process making them moist, fudgy and fabulous!!
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