Zucchini Brownies

By teachskinner

Ingredients

• FOR THE BROWNIES:
• 2 cups all-purpose flour
• 1/2 cup cocoa powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 1/2 cup vegetable oil
• 1 1/2 cups sugar
• 2 teaspoons vanilla extract
• 2 cups shredded zucchini (1 large or 2 small zucchinis)
• 3-5 tablespoons water
• 1/2 cup chopped walnuts, optional
• FOR THE FROSTING:
• 3 tablespoons cocoa powder
• 1/4 cup butter, melted
• 2 cups powdered sugar
• 1/4 cup milk
• 1 tablespoon vanilla extract
• Pinch of salt

Details

Adapted from facebook.com

Preparation

Step 1

Preheat oven to 350°F. Line a 9x13" baking pan with foil and spray with cooking spray. Set aside.
In a medium bowl, whisk together flour, cocoa, baking soda, and salt. Set aside.
Using an electric mixer fitted with a paddle attachment, mix together the oil, sugar, and vanilla until well combined. Add the dry ingredients and stir. Fold in the zucchini. If your mixture is still very powdery, add up to 5 tablespoons water (start with 1 tablespoon and work up from there, stirring well after each addition). The batter will be very thick but shouldn't be powdery. (It partially depends on how wet your zucchini is!) Add walnuts, if desired. Spread in prepared pan.
Bake 25-30 minutes until the brownies spring back when gently touched.

To make the frosting: Whisk butter, cocoa, salt, and powdered sugar. Whisk in milk and vanilla. Spread over cooled brownies. Cut into squares and chill to semi-set. The frosting hardens slightly on the top but stays wet and gooey underneath.

These brownies are best stored in an airtight container and eaten within 2 days. Chill them to make them last an extra day. They're what I call "fork" brownies because they are so gooey.