Go Back
–+ servings
Print Recipe

Frosted Zucchini Brownies

Zucchini releases moisture during the baking process making them moist, fudgy and fabulous!!
Course: Dessert
Cuisine: American
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!!