Frosted Zucchini Brownies

Kaarin's Note:

Absolutely the best way to use zucchini! Moist and fudgy, worth the calories. My mother in law will do almost anything for me if I make her these! From Taste of Home.

• Total Time: 55 mins
• Prep Time: 15 mins
• Cook Time: 40 mins

Ingredients:

Servings: 24

• 2 cups zucchini , shredded
• 1 ½ cups sugar
• ¾ cup canola oil
• 2 teaspoons vanilla extract
• 2 cups flour
• 1⁄3; cup cocoa
• 1 ½ teaspoons baking soda
• 1 teaspoon salt
• ½ cup walnuts , chopped (optional)

Frosting

• ¼ cup butter
• 1 cup sugar
• ¼ cup milk
• ½ cup semi-sweet chocolate chips
• ½ cup miniature marshmallow
• 1 teaspoon vanilla extract
• ½ cup walnuts , chopped (optional)

Directions:

1. Combine zucchini, sugar and oil. Add dry ingredients (sifted together if you'd like) and mix well.
2. Pour into a greased 9x13 pan and bake at 350 degrees F for 35-40 minutes.
3. Cool 30 minutes.
4. For frosting, melt butter in a saucepan on medium heat.
5. Stir in sugar and milk, and bring to a boil, stirring frequently.
6. Boil and stir 1 minute, then remove from heat.
7. Stir in chocolate chips and marshmallows until melted.
8. Add vanilla and quickly spread over brownies.
9. Sprinkle with walnuts if desired.

Reviews

[Chef #849730]

I have made these brownies several times and they are soooo delicious!!!! I made them as posted but omitted the nuts as my daughter doesn't like nuts. Very moist and the frosting is WONDERFUL! No one can guess the secret ingredient!!! I keep extra copies of this recipe on hand since I get requests for this recipe every time I make them. A must try for all chocolate lovers!!!!

[razzintaz]

UPDATE Sept 16, 2009: Ok, So now that my daughter is allergic to corn (and corn syrup), I now use the Betty Crocker Fudge Frosting recipe and use Agave nectar in place of corn syrup. We LOVE LOVE LOVE these brownies. I make them, let them cool, frost, let that cool. Then cut and individually wrap and FREEZE for lunches! The kids love it. My son has even sold his brownies at lunch! And those kids keep coming back for more! EXCELLENT!! Can't say enough about these! These were awesome! Couldn't keep the kids out of them. We did not use nuts. And I used half oatmeal flour and half all-purpose. The frosting was too much, so I cut it in half. I will use the recipe for teh frosting from fudge frosted brownies #88255. These are my family's FAVORITE!! UPDATE Aug 2008: ok, so after making these ALOT, we have found that when ever I take them to potlucks, we don't get any !!! So I now make one for the potluck, and leave one home for us to have when we get back. ABSOLUTELY love your recipe!! Also I have used half all purpose and half home ground flour (oat or wheat) and it is still FABULOUS!!

[renajune]

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!