Saturday, October 3, 2009

Zucchini Brownies

Don't let the name fool you! These are the best dang brownies EVER! I should have posted this while everyone had there gardens pumping our more zucchini then they could handle but better late then never!
*P.S.* If you shred your zucchini then freeze it, it will last long into the winter season for you!
  • 1 1/2 Cup sugar
  • 1/2 Cup canola oil
  • 2 eggs
  • 2 tsp. Vanilla
  • 1/4 Cup cocoa powder
  • 1/2 tsp. salt
  • 2 Cups flour
  • 2 Cups finely grated zucchini


  • 1 cube of butter
  • 2 tsp. cocoa powder
  • 3 cups powder sugar
  • 2 tsp. vanilla
  • 1-2 tsp. milk

Brownies: In a large bowl cream together the sugar, oil, eggs, and vanilla until smooth. Combine remaining dry ingredients in other bowl and slowly add to cream mix. Mix until combined, don't over mix. Lastly, stir in zucchini.

Bake in 9x13 pan at 350 for 25-28 min

Frosting: Cream everything together until smooth. Add additional milk 1 tsp. at a time if frosting appears to thick. DON'T spread until brownies are completely cooled.

Yield: 12-15


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