Zucchini Brownies
Happy baking, my friend. Andi
Zucchini Brownies
1/2 cup vegetable oil
1 1/2 cups sugar
2 tsp vanilla extract
2 cups flour
1/2 cup unsweetened cocoa powder
1 1/2 tsp baking soda
1 tsp salt
2 cups shredded zucchini
1/2 cup chopped walnuts
Icing:
6 TBSP unsweetened cocoa powder
1/4 cup butter
2 cups confectioner’s sugar
1/4 cup milk
1/2 tsp vanilla
Preheat oven to 350 degrees. Prepare a 9×13 inch cake pan with grease and flour. set aside
Shred the two cups of zucchini and allow to set and sweat . This will provide the moisture that is needed for the dry ingredients.
In a large bowl add the oil, sugar, vanilla extract and mix.
In another bowl add the flour, cocoa powder, baking soda, and salt. Mix this with a spoon to combine the dry ingredients.
Add the flour mixture to the wet mixture and mix to combine.
Don’t panic it is dry, very dry but then add the zucchini and nuts and fold this into the mixture and it will produce a thick wet batter.
Pour this into the prepared 9×13 pan and bake for about 25-30 minutes. Mine was done in 23 minutes. The brownies will spring back when gently touched.
Prepare the frosting in a medium bowl and allow the brownies to cool then spread with the frosting. Cut in squares and store them in the fridge.
Happy Baking
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