Frosted Zucchini Brownies

I can't believe I, of all people, am posting a recipe for Zucchini anything. One thing anyone who knows me, knows I do NOT like Zucchini! EWW! The 1st time I made them, I was scared to even taste them. But, alas, I did and I loved them! Shhh, don't tell anyone. ;) I found this recipe on Pinterest from "Mommy? I'm Hungry!". She apparently found the recipe on Blog Chef.net recipe blog.

 

Chocolate Frosting:

6 tablespoons unsweetened cocoa powder

¼ cup butter
2 cups confectioners sugar
½ cup milk
½ teaspoon vanilla extract
 

To make the frosting- In a small saucepan over low heat melt together the cocoa powder and margarine. Set aside to cool. In a medium bowl, with a mixer, blend confectioner’s sugar, *milk (I don't use full ½ cup), and ½ teaspoon vanilla extract. Stir in the margarine/cocoa mixture, allow to mix for a couple of minutes. Set in fridge to chill and set up more. Spread over cooled brownies, allow to set up then cut into squares. The longer these brownies sit, the thicker the frosting will become.

*Frosting is REALLY runny. I only used a small portion of the milk. Add milk as needed.


Chocolate Zucchini Brownies:

½ cup canola oil
1 ½ cups white sugar
2 teaspoon vanilla extract
2 cups all purpose flour
½ cup unsweetened cocoa powder
1 ½ teaspoons baking soda
1 teaspoon salt
2 cups zucchini (shredded)
½ cup chopped walnuts,optional

Pre-heat the oven to 350 degrees.

Grease and flour a 9×13 inch baking dish.

In a large bowl mix together oil, sugar and 2 teaspoons of vanilla extract until well blended. In another bowl combine the flour, ½ cup cocoa powder, baking soda and salt. A little at a time stir into the sugar mixture. Fold in zucchini and walnuts. The batter will be dry and crumbly, don't worry. Spread the mixture evenly into the prepared baking dish.

Place into the oven and bake for 25-30 minutes until the brownies spring back when gently touched. Remove from the oven and allow them to cool before frosting.