This just might be your favorite brownie recipe ever, zucchini or not! They are so incredibly moist, chocolatey and scrumptious and the fudgy icing is just perfect You're in for a real treat! This recipe uses 1½ cups of shredded zucchini, no need to peel it!
Ingredients
1½ cups of flour
1 tsp of baking soda
½ tsp of baking powder
¼ cup of cocoa powder
½ tsp of salt
2 eggs
1 cup of granulated sugar
½ cup of brown sugar
¾ cup of vegetable oil
2 tsp of vanilla extract
¾ cup of semi-sweet chocolate chips
1½ cups of shredded zucchini (approx. 1 large zuchinni)
½ cup of walnuts
Icing
6 tablespoons of very soft butter
2 cups of confectioners' sugar
½ cup of cocoa powder
1 teaspoon of vanilla extract
2 -3 Tbs of milk
Instructions
Preheat the oven to 350 degrees. In a large bowl, stir together the flour, baking soda, baking powder, cocoa powder and salt.
Using a mixer, beat the eggs for 1 minute, then add in the sugars, oil and vanilla, beat until well combined.
Now, add in the flour mixture a little at a time.
Remove the bowl from the mixer and stir in the chocolate chips, zucchini and nuts.
Pour the mixture into a greased 8 x 8" greased baking dish. Bake for 50 minutes. Let cool 10 minutes before frosting.
Make the icing while the brownies are baking. Just stir together all of the ingredients in a small bowl until smooth and creamy, add a little more milk if needed. Frost the brownies while still warm, spreading the icing to the edges with a butter knife, sprinkle on powdered sugar if you like.
Pour a glass of cold milk and enjoy these brownies!
Notes
You could also use a 13 X 9 baking dish for thinner brownies, just reduce the cooking time to 40 minutes, but always check with a toothpick, it should come out mostly clean and when you touch the top, it should spring back.
Recipe by Cabin In The Woods at https://cabininthewoodsblog.com/zucchini-brownies/