Droolworthy Zucchini Brownies Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: BROWNIES
1 1/2 C. sugar
1/2 C. oil
2 tsp. vanilla
2 C. flour
1/2 C. unsweetened cocoa powder
1 1/2 tsp. baking soda
1 tsp. salt
2 C. shredded zucchini
1 C. chocolate chips (optional)
CHOCOLATE ICING
2 C. powdered sugar
4 T. unsweetened cocoa powder
1/4 C. salted butter, melted
1/4 C. milk
2 tsp. vanilla
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Directions: |
Directions:1. Preheat oven to 350º F. Line a 9x13-inch pan with a foil or parchment paper sling for easy removal once the brownies are done.
2. Combine the sugar, oil, and vanilla in a large bowl, mixing well with an electric mixer.
3. Add the flour, cocoa powder, soda, and salt. Mix again until a crumbly, dry mixture forms.
4. Add the zucchini and stir or fold it in with a large wooden spoon or spatula. The batter will be quite thick and dry at first. Let it sit for 5-10 minutes so the shredded zucchini can release it's moisture, then stir again. The batter should now be thick but spreadable, somewhere between cookie dough and classic homemade brownie batter.
5. Spread the batter into the prepared pan, using the back of a spatula to push it into the corners. Bake for 25-30 minutes until the brownies spring back to a touch rather than leaving an indentation.
6. Cool for 30 minutes. While they cool, prepare the chocolate icing by whisking powdered sugar, cocoa powder, melted butter, milk, and vanilla in a bowl until smooth. Pour over the cooled brownies, then let the brownies set for at least 30 minutes before cutting and serving. |
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Number Of
Servings: |
Number Of
Servings:24 |
Preparation
Time: |
Preparation
Time:1 hr. 10 min. |
Personal
Notes: |
Personal
Notes: These brownies lean more towards the cakey-side of the line as opposed to being fudgy brownies. However, they taste very fudgy-like due to the simple icing.The icing gets poured instead of spread over the brownies so it kind of soaks in. Unlike frosting that you spread on and swirl with a knife, the simple icing is smooth and shiny. It barely sets to a crackly finish on the top, while underneath is a layer that’s fudgy and one of our favorite things about these zucchini brownies. The unusual texture of the icing and rich chocolate brownie beneath is heaven!
They are very moist and have no eggs, since the zucchini provides the binding necessary.
The amount of moisture can vary from one zucchini to another. If you have really, really dry zucchini and the batter is crazy thick and not coming together at all, you can add water, a little at a time, up to 1/4 cup just to help the batter come together. It should be thick, somewhere between brownie batter and cookie dough, and you may need to press it into the corners of your pan with a spatula since it likely won't spread on its own.
The brownies will keep at room temperature on the counter for 2 days, or in the fridge for 3-4 days.
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