Frosted Zucchini Brownies

By SewingDragonfly

From food.com

One reviewer noted...
This is the basic recipe I use all the time to make Texas-sized chocolate muffins. I freeze grated zucchini in 2 cup packages (keeps wonderful for years) and thaw it out as needed but do NOT drain it (therefore needing to only use 1/2 c. oil). If you double this recipe, it make 18 Texas muffins. I top them with nuts and/or chocolate chips and freeze them so we are forced to eat them slower--they also seem moister after freezing. Having become intolerant to dairy and soy products--this recipe is a great vegan recipe to make and take along when traveling for a snack. Move over Otis Spunkmeyer Chocolate Muffins--you are too expensive anyway and you lack the bonus of veggies!

Ingredients

• 2 cups zucchini, shredded
• 1 1/2 cups sugar
• 3/4 cup canola oil
• 2 teaspoons vanilla extract
• 2 cups flour
• 1/3 cup cocoa
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 1/2 cup walnuts, chopped (optional)
• Frosting
• 1/4 cup butter
• 1 cup sugar
• 1/4 cup milk
• 1/2 cup semi-sweet chocolate chips
• 1/2 cup miniature marshmallow
• 1 teaspoon vanilla extract
• 1/2 cup walnuts, chopped (optional)

Preparation

Step 1

Combine zucchini, sugar and oil. Add dry ingredients (sifted together if you'd like) and mix well.

Pour into a greased 9x13 pan and bake at 350 degrees F for 35-40 minutes.

Cool 30 minutes.

For frosting, melt butter in a saucepan on medium heat.
Stir in sugar and milk, and bring to a boil, stirring frequently.
Boil and stir 1 minute, then remove from heat.

Stir in chocolate chips and marshmallows until melted.
Add vanilla and quickly spread over brownies.

Sprinkle with walnuts if desired.