Recipe by zoe,owen,andliams mommy
Delicious and moist, these zucchini brownies will send you reeling with pleasure
Top Review by LonghornMama
Made as directed and knew the batter was way too dry to the point of being crumbles but pressed it into the pan anyway. Baked, the brownies were not cohesive (fell into pieces) so would suggest adding two eggs. That said, the flavor was fantastic and the frosting is to die for. We ate the entire pan with no complaints. Used Penzey's natural process cocoa which makes everything more chocolatey delicious. A great use for zucchini and the kids didn't suspect a thing. Thanks for sharing!
- 1⁄2 cup vegetable oil
- 1 1⁄2 cups brown sugar
- 2 teaspoons vanilla extract
- 2 cups whole wheat flour
- 1⁄2 cup unsweetened cocoa powder
- 1 1⁄2 teaspoons baking soda
- 1 teaspoon salt
- 2 cups shredded zucchini
- 1⁄2 cup chopped walnuts
- 6 tablespoons unsweetened cocoa powder
- 1⁄4 cup margarine
- 2 cups confectioners' sugar
- 1⁄4 cup milk
- 1⁄2 teaspoon vanilla extract
Directions See How It's Made
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, mix together the oil, sugar and 2 teaspoons vanilla until well blended. Combine the flour, 1/2 cup cocoa, baking soda and salt; stir into the sugar mixture. Fold in the zucchini and walnuts. Spread evenly into the prepared pan.
- Bake for 25 to 30 minutes in the preheated oven, until brownies spring back when gently touched. To make the frosting, melt together the 6 tablespoons of cocoa and margarine; set aside to cool. In a medium bowl, blend together the confectioners' sugar, milk and 1/2 teaspoon vanilla. Stir in the cocoa mixture. Spread over cooled brownies before cutting into squares.