If you are like me, you might think that zucchini in brownies is a little gross and weird. Well, please don't judge before you try them, because they are downright, positively delicious. After I let my kids each have a small brownie (which they devoured), I even TOLD them the "secret" ingredient. My oldest said that it was gross, then all 3 kids proceeded to beg for another. Give this recipe a try, and, if YOU have any delicious zucchini recipes to share, PLEASE do so! I need lots of creative uses here!
1/2 c. Canola oil
1 1/2 c. sugar
2 tsp. vanilla extract
2 c. all-purpose flour
1/2 c. unsweetened cocoa powder
1 1/2 tsp. baking soda
1 tsp. salt
2 c. shredded zucchini (chunking it and throwing it in the food processor works fabulously)
1/2 c. chopped walnuts (optional-I do not add)
6 Tbsp. unsweetened cocoa powder
1/4 c. butter, softened
2 c. confectioners' sugar
1/4 c. milk
1/2 tsp. vanilla extract
Preheat oven to 350 degrees. Grease and flour a 9 x 13 inch baking pan.
In a large bowl, mix together the oil, sugar, and 2 tsp. vanilla until well blended. Combine the flour, 1/2 c. cocoa, baking soda, and salt; stir into the sugar mixture. Fold in the zucchini and walnuts, if desired. Spread evenly into the prepared pan.
Bake for 25 to 30 minutes in the preheated oven, until the brownies spring back when gently touched.
To make the frosting, blend the softened butter with the cocoa powder, preferable with an electric mixer. Add the confectioners sugar, milk, and vanilla extract and blend until smooth. Stir in the cocoa powder and continue to mix until well-combined.
Spread frosting over cooled brownies before cutting into squares.