Chocolate zucchini brownies. Yes, you read that right. These moist, delicious, fudgy brownies are PACKED with zucchini. But you can’t see it or taste it.
Now, I don’t want to suggest that these are healthy– they are not. The frosting alone has got to have like a million calories per brownie in it. But they are a *slightly* healthier alternative to your regular brownie. No butter in the brownie part, and just a half cup of oil in the entire thing. The recipe gets most of it’s moisture from the zucchini.
It’s a beautiful thing.
You could easily serve these to anybody (including your kids) without telling them there was zucchini in them, and they’d never, ever know.
If you want to do a healthy brownie, the brownies themselves don’t really need the frosting. They’re still good without it, but not terribly pretty.
I got the recipe on Mommy, I’m Hungry. So glad I found this blog, it’s great.
½ cup vegetable oil (I used canola oil)
1 ½ cups white sugar
2 teaspoon vanilla extract
2 cups all purpose flour
½ cup unsweetened cocoa powder
1 ½ teaspoons baking soda
1 teaspoon salt
2 cups zucchini (shredded)
½ cup chopped walnuts (I left out)
6 tablespoons unsweetened cocoa powder
¼ cup margarine (I used butter)
2 cups confectioners sugar (I found this not to be nearly enough, and used more like 4 cups)
½ cup milk
½ teaspoon vanilla extract
Pre-heat the oven to 350 degrees. Grease and flour a 9×13 inch baking dish. (I lined with parchment)
In a large bowl mix together oil, sugar and 2 teaspoons of vanilla extract until well blended. In another bowl combine the flour, ½ cup cocoa powder, baking soda and salt. A little at a time stir into the sugar mixture. Fold in zucchini and walnuts. Spread the mixture evenly into the prepared baking dish.
Place into the oven and bake for 25-30 minutes (I baked mine for 20 and they were perfect– so watch them) until the brownies spring back when gently touched. Remove from the oven and allow them to cool.
To make the frosting- In a small saucepan over low heat melt together the cocoa powder and margarine. Set aside to cool. In a medium bowl blend confectioner’s sugar, milk, and ½ teaspoon vanilla extract. Stir in the margarine/cocoa mixture. Spread over cooled brownies and cut into squares.
4 thoughts on “Frosted Zucchini Brownies”
Made these tonight for dessert- delicious! My hubby couldn't believe there was zucchini in the brownies!
K Petrunia, so glad you liked them. Thanks for the comment and for visiting!
the mix is a big lump of dry and followed exactly, what a waste of time and ingred.
Anonymous- not sure where you went wrong, but if followed exactly, adding the zucchini should create plenty of moisture to your batter. These are incredibly moist. Sorry they didn't work out for you. Better luck with your next baking venture!