Zucchini Brownies With Chocolate Frosting

Wow, August has been busier than I thought it would be. Fortunately I've been able to paint, bake and squeeze in a trip to Wisconsin Dells with the family between working.

Anyway, one of our neighbors gave us a huge zucchini which prompted me to make these brownies. I have to say, in general, I'm not a big brownie fan, but these are the best brownies I have ever made from scratch.

I added frosting because you could kind of see the shredded zucchini on the top, (didn't want to scare our children) so I added the frosting! Delicious!

Zucchini Brownies

(made in a 13x9 pan)

1/2  cup canola oil
1 1/2 cup sugar
2 teaspoons vanilla extract
2 cups all purpose flour
1/2 cup unsweetened cocoa powder
1 1/2  teaspoons baking soda
1 teaspoon salt
2 cups shredded zucchini

Chocolate Frosting

6 tablespoons unsweetened cocoa powder

1/4  cup butter
2 cups powdered sugar
1/4 milk
1/2 teaspoon vanilla extract

DIRECTIONS

1. Preheat the oven to 350°F. Spray a 13x9 cake pan with cooking spray.

2. In a large bowl, mix oil, sugar and vanilla extract.

3. In a separate bowl combine flour, cocoa, baking soda and salt. Add this mixture into large bowl that has oil mixture. Fold in zucchini, mixture will seem dry and doughy but there is enough moisture in the zucchini to make these brownies moist.

4. Spread into prepared cake pan. Bake for 25-30 minutes, or until brownies spring back when touched.

5. Allow brownies to cool, melt cocoa and butter in a small pot set aside. In a separate bowl, mix together powdered sugar, milk and vanilla. Add this to pot of butter and cocoa and spread over cooled brownies.


This recipe was adapted from Rachel's recipe.