Zucchini Brownies
Prep time
Cook time
Total time
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!
Author: Ruth Guerri
Recipe type: Dessert
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.
