Tuesday, September 09, 2008

Zucchini Brownies

These are AWESOME. My new favorite way to use zucchini, found at allrecipes. But they really are more of a cake than a brownie. It's a good feeling to watch the girls unknowingly gobble up all that zucchini!

1/2 cup vegetable oil
1 1/2 cups white 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
1/2 cup chopped walnuts (optional)

6 tablespoons unsweetened cocoa powder
1/4 cup margarine (I used butter)
2 cups confectioners' sugar
1/4 cup milk
1/2 teaspoon vanilla extract

Preheat oven to 350 degrees F. 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. ***NOTE: if the mixture is very dry and crumbly at this point, add in water a couple tablespoons at a time until the batter is moist and will pour into the pan. When I use thawed zucchini shreds, the water in the bag is enough to moisten the batter.***

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.

1 comment:

Lori said...

I have found that this actually works best with frozen shredded zucchini that has been thawed. That way the water from the zucchini moistens the batter nicely and results in a very moist brownie.

I freeze shredded zucchini in 2 cup portions in freezer ziplock bags. Thaw in microwave for about 2 minutes and it's ready to add to the recipe!