While we don’t have garden ourselves, our landlord and my mom do. And they are generously sharing their crop. For this reason I am always looking out for great recipes using zucchini.
I admit, when I first came across this recipe for zucchini brownies I was skeptical. But I remembered my sister made great zucchini chocolate cake. And what’s good for cake should be great for brownies too, right?
Let me tell you, it is!
I had the first piece when they were fresh from the oven still warm. So deliciously chocolately even without the frosting yet.
These brownies are already great without frosting, but it gets even better with it.
When warm they are still a little light and fluffy. But once the brownies have cooled and together with the frosting they have the perfect rich and fudgy chocolatey brownie texture.
If you try making them, let me know what you think.
- ½ cup vegetable oil
- 1½ cups white sugar
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1½ teaspoons baking soda
- 1 teaspoon salt
- 2 cups shredded zucchini
- ½ cup chopped walnuts or pecans
- 6 tablespoons cocoa
- ¼ cup margarine
- 2 cups confectioners' sugar
- ¼ cup milk
- ½ teaspoon vanilla
- Preheat oven to 350F. Blend together the oil, sugar, and vanilla in a large bowl. In a separate bowl sift together flour, cocoa, baking soda, and salt. This will get rid of all lumps in the cocoa.
- Mix into the sugar blend. (It will seem too dry until you add the zucchini.) Stir in the shredded zucchini and nuts. Spread into a greased 9"x13" baking pan. Bake for 25-30 minutes.
- Melt cocoa and margarine in a small saucepan on medium heat; set aside to cool. In a medium bowl, blend together confectioners' sugar, milk and vanilla. Stir in the cocoa mixture and spread over the cooled brownies.