Mid-Week Mixers: Zucchini Brownies
Naomi has given us a great recipe with zucchini, zucchini brownies, so you can say it has veggies in it! Love to hear what you think of this sweet treat.
Naomi says, Boy I love these little bad boys. No one can guess that these super moist gems have zucchini as one of the main ingredients. I stumbled across this recipe on Allrecipes and whenever I bring them places have people asking me for the recipe. When I had the opportunity to bring them to a family reunion, I jumped at it! The zucchini is going crazy in my garden and I thought this would be the perfect chocolate fix on my dessert bar!
So, here we go!
1/2 cup vegetable oil
1 1/2 cups white sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 cups shredded zucchini
1/2 cup chopped walnuts
6 tablespoons unsweetened cocoa powder
1/4 cup margarine
2 cups confectioners’ sugar
1/4 cup milk
1/2 teaspoon vanilla extract
1) Preheat oven to 350 degrees. Liberally spray a 9×13 inch baking pan with cooking spray.
2) In a large bowl, mix together the oil, sugar and 2 teaspoons vanilla until well blended. Combine the flour, 1/2 cup cocoa, baking soda and salt; stir into the sugar mixture. Fold in the zucchini and walnuts. Spread evenly into the prepared pan.
3) Bake for 25 to 30 minutes in the preheated oven, until brownies spring back when gently touched. To make the frosting, melt together the 6 tablespoons of cocoa and margarine; set aside to cool. In a medium bowl, blend together the confectioners’ sugar, milk and 1/2 teaspoon vanilla. Stir in the cocoa mixture. Spread over cooled brownies before cutting into squares.