Zucchini Brownies

Zucchini Brownies

Photo by


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • FOR THE BROWNIES:

  • 2

    cups all-purpose flour

  • ½

    cup cocoa powder

  • teaspoons baking soda

  • 1

    teaspoon salt

  • ½

    cup vegetable oil

  • cups sugar

  • 2

    teaspoons vanilla extract

  • 2

    cups shredded zucchini (1 large or 2 small zucchinis)

  • 3-5

    tablespoons water

  • ½

    cup chopped walnuts, optional

  • frosting:

  • ¼

    cup butter, softened

  • ¼

    cup milk

  • ¼

    cup cocoa

  • 3

    cups powdered sugar

  • ¼

    teaspoon salt

Directions

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. You may need to use your hands to work the water in instead of a spoon. The dough is super thick, like cookie dough. Do not add too much water! Spread in prepared pan. Bake 25-30 minutes until the brownies spring back when gently touched. Frost while still warm. Frosting: For frosting, sift together sugar, cocoa and salt. Cream butter in mixing bowl. Gradually add in sugar to butter, alternating with milk. Mix until creamy. Spread over warm brownies.


Nutrition

Facebook Conversations