Thanks to Tales Of An Everyday Coupon Mom for this helpful tip on how to use zucchini in baking and no one will ever know it is in there! Tricky but I love it! These brownies look amazing and the chocolate frosting makes me want to eat it with a spoon…lol!
Before I dive into the recipe, I wanted to share my secret to baking with zucchini. Most zucchini recipes call for shredded zucchini. As much as I loved these brownies as a kid, I didn’t like finding the occasional string of zucchini. Yeah, you know what I’m talking about. Not very appetizing and I know some people refuse to eat baked goods that are made with zucchini for this reason. Years ago, I decided to use my blender to chop them up.
I peel the zucchini, slice it, and throw it in the blender with the oil for the recipe. Then I hit Puree.I do this whenever I make brownies, muffins, or bread that has zucchini. Everything gets mixed up very well and you don’t have to worry about random strings or bits of zucchini. On to the recipe!
- 2 cups zucchini (I use one regular sized zucchini)
- 1/2 cup oil
- 2 tsp. vanilla
- 1 1/2 cups sugar
- 2 cups flour
- 1 tsp. salt
- 1 1/2 tsp baking soda
- 1/2 cup cocoa
Puree zucchini, oil, and vanilla in blender. Combine dry ingredients in a bowl. I don’t use chopped nuts, but if you like them in your brownies, then add 1/2 cup to 1 cup. Mix zucchini mixture into dry ingredients with a spatula until well blended. Do not beat!
Pour into a greased 9×13 pan and bake at 350 for 25-30 minutes. The brownies will be cake-like, so test them like you would a cake. Allow brownies to cool for about 20 minutes or so before frosting.
- 6 Tbsp. cocoa
- 2 Tbsp butter
- 2 Tbsp. margarine or shortening
- 1/4 cup milk
- 2 cups powdered sugar
- dash of salt
- 1/2 tsp. vanilla
I soften butter and margarine in microwave until it is very soft. Combine all ingredients with a mixer until smooth. Frost brownies and enjoy!