Frosted Zucchini Brownies

READY IN: 55mins
Recipe by Kaarin

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.

Top Review by 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!!

Ingredients Nutrition

Directions

  1. Combine zucchini, sugar, Vanilla 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.

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