Zucchini Brownies
Rich and fudgy brownies with a delightful frosting. You'd never know they contained zucchini!
Yield
24 servingsPrep
20 minCook
25 minReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
vegetable oil
or canola oil |
|
| 1 | cup |
sugar
white granulated |
|
| ½ | cup |
brown sugar, light
|
*
|
| 3 | tablespoons |
espresso, brewed
cooled |
*
|
| 2 | teaspoons |
vanilla extract
|
|
| 1 | x |
chocolate syrup
Hershey's, 1 good squeeze (optional) |
*
|
| 2 | cups |
unbleached all-purpose flour
or regular all-purpose flour |
|
| ½ | cup |
cocoa powder
Dutch processed, unsweetened |
|
| 1 ½ | teaspoons |
baking soda
|
|
| ¾ | teaspoon |
salt
|
|
| 2 | cups |
zucchini
shredded finely/processed (do not squeeze) |
*
|
| ½ | cup |
walnuts
toasted, chopped |
|
| Frosting | |||
| 9 | tablespoons |
cocoa powder
Dutch processed, unsweetened |
|
| 6 | tablespoons |
margarine
|
|
| 3 ½ | cups |
powdered sugar
confectioner's sugar |
|
| ¼ | cup |
milk, low-fat
|
|
| ⅛ | cup |
espresso, brewed
cooled |
*
|
| ¾ | teaspoon |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
vegetable oil
or canola oil |
|
| 237 | ml |
sugar
white granulated |
|
| 118 | ml |
brown sugar, light
|
*
|
| 45 | ml |
espresso, brewed
cooled |
*
|
| 1E+1 | ml |
vanilla extract
|
|
| 1 | x |
chocolate syrup
Hershey's, 1 good squeeze (optional) |
*
|
| 473 | ml |
unbleached all-purpose flour
or regular all-purpose flour |
|
| 118 | ml |
cocoa powder
Dutch processed, unsweetened |
|
| 7.5 | ml |
baking soda
|
|
| 3.8 | ml |
salt
|
|
| 473 | ml |
zucchini
shredded finely/processed (do not squeeze) |
*
|
| 118 | ml |
walnuts
toasted, chopped |
|
| Frosting | |||
| 135 | ml |
cocoa powder
Dutch processed, unsweetened |
|
| 9E+1 | ml |
margarine
|
|
| 828 | ml |
powdered sugar
confectioner's sugar |
|
| 59 | ml |
milk, low-fat
|
|
| 3E+1 | ml |
espresso, brewed
cooled |
*
|
| 3.8 | ml |
vanilla extract
|
|
Directions
Preheat oven to 350℉ (180℃). Grease and flour a 13" x 9" baking pan; set aside.
In a large bowl, mix together the oil, both sugars, 3 Tbs. espresso, chocolate syrup and vanilla extract until well blended.
In another bowl, combine the flour, ½ cup cocoa powder, baking soda and salt; stir into the sugar mixture.
Fold in the zucchini and chopped nuts.
Spread evenly into the prepared pan.
Bake for 25 to 30 minutes, until brownies spring back when lightly touched. Cool completely in pan on wire rack.
To make the frosting:
In a small saucepan, melt together the margarine and the cocoa powder; set aside to cool.
In a medium-large bowl, blend together the confectioner's sugar, milk, espresso and vanilla extract.
Stir in the cocoa mixture.
Spread evenly over the cooled brownies before cutting into squares.
NOTE: Can make one-half this recipe and bake in 8" or 9" square baking pan. Adjust baking time, if necessary.
