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Zucchini brownies

July 22, 2014

It’s the time of year when zucchinis are abundant around here.  Right now there are 3 big ones sitting on my counter, and several smaller ones waiting to be picked.  I’ll definitely use some for these zucchini enchiladas, because they were incredibly delicious, but I knew this brownie recipe would be a hit with my kids and their friends too.  It was funny listening to my daughter tell her friends that the brownies were baked with a secret ingredient.  She refused to divulge what it was until there was nothing left but crumbs.   After finding out he just ate zucchini, one of the boys said he guessed that meant he was “living a healthy lifestyle now.”  hehe

These brownies are rich and decadent, and no one would guess that they’re made with zucchini.  My kids were dubious, but as soon as they saw all the chocolate, they  happily devoured them.  If you’re looking for a sweet way to use up that giant zucchini growing in your garden, I highly recommend giving these a try.

Recipe:  Zucchini Brownies

(adapted from allrecipes; found at KitchMe)

1/2 c. canola oil
1 1/2 c. granulated sugar
2 tsp. pure vanilla extract
2 c. all-purpose flour
1/2 c. unsweetened cocoa powder
1 1/2 tsp. baking soda
1 tsp. kosher salt
2 c. shredded zucchini
1/2 c. dark chocolate chips
Frosting:
6 Tbsp. unsweetened cocoa powder
1/4 c. unsalted butter
2 c. powdered sugar
1/4 c. milk, any fat content
1/2 tsp. pure vanilla extract

Preheat oven to 350 degrees, and grease and flour a 9×9″ baking pan.

In a large bowl, mix together the oil, sugar, and 2 tsp. vanilla until well blended.  Combine flour, 1/2 c. cocoa, baking soda, and salt; stir into the sugar mixture.  Fold in zucchini and chocolate chips.  Spread evenly in prepared pan.

Bake for 30-35 minutes, until a toothpick inserted an inch from the edge of the pan comes out with just a few crumbs.  Cool completely and frost.

To make frosting, melt together 6 Tbsp. cocoa and butter.  Set aside to cool a bit.  In a medium bowl, mix powdered sugar, milk, and 1/2 tsp. vanilla.  Add the cocoa mixture and blend thoroughly.  Spread over cooled brownies.

 

5 Comments leave one →
  1. July 24, 2014 3:23 pm

    Mmmm looks delicious! Pinning to our Food fun We’re collecting for a zucchini recipe round up on our blog.

  2. Cindy permalink
    August 10, 2014 9:58 pm

    Is this recipe not suppsed to have any eggs or water in it? I tried to make this as stated and the dry powdered ingredients mixed with the zucchini were not a batter. It was a pretty dry mixture. Can you tell me if this magically bakes up into a brownie or is something missing from the recipe?

  3. oneordinaryday permalink*
    August 11, 2014 7:37 am

    Cindy — Nope! No eggs or water, but between the oil, butter, and zucchini, the whole bowl magically turns into moist and chocolaty brownies. :) Delicious too!
    ~ Michelle

  4. Cindy permalink
    August 11, 2014 10:37 pm

    Ok thank you. Next time I will follow the recipe as you have it. I did make it but when it wouldnt mix I added a little water to get it to come together. It tirned out more cakey but very tasty.

  5. oneordinaryday permalink*
    August 12, 2014 6:00 pm

    Cindy, I agree that at first it did look a bit cakey. I thought it was a combination of cake and brownie, but the longer it was cooling, it did get to be more of a brownie consistency. Hope you’ll try them again. :)
    ~ Michelle

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