Recipe: Chocolate Zucchini Brownies
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Ingredients 2 cups flour 1/2 cup cocoa 1 1/2 tsp baking soda 1 tsp salt 1/2 cup light oil 1 1/2 cups sugar 2 tsp vanilla 2 cups shredded zucchini water (optional) 1/2 cup chopped walnuts, optional Preheat your oven to 350F and prepare a 9x13 baking pan with cooking spray. Combine the dry ingredients together, in a bowl, then set aside. In a large bowl combine the oil, sugar and vanilla. Add in dry ingredients and combine. Fold in the zucchini (and walnuts if desired). At this point the mixture will be dry. Let it sit for about five minutes and then combine. Note: There should be enough moisture from the zucchini to this work. The batter will be very thick so don't panic. If you find its still powdery however, then add in a bit of water -- 1 tbsp at a time. I didn't need to add any to mine. Be careful not to add too much that the batter becomes too thin. It needs to be thick. Press the brownie batter into the prepared pan. Bake for 25-28 minutes. Allow brownies to cool before frosting. Frosting 3 tbsp cocoa 1/4 cup melted butter 2 cups powdered sugar 1/4 cup milk 1 tbsp vanilla extract Combine together the cocoa, melted butter and powdered sugar. Slowly add in milk and vanilla. Spread over the cooled brownies. Cut the brownies into squares. *please be careful not to thin the batter too much or you will have cake-like brownies, |
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