Thursday, September 24, 2009

Zucchini Brownies

Before Baking
After and Done

Zucchini Brownies

This batter will be really thick, you will think its not working, then you add the zucchini and
it will get less dry, press it into your pan.



  • 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 F (175 degrees C). Grease and flour a 9x13 inch baking pan.
  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.

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KKL Primitives said...

Oh Yummmmm these are the brownies you posted about on Facebook!! I want to make zucchini, lol.

Coleen's Recipes said...

These brownies look excellent, I have lots of zucchini to use. Thank you for sharing.

Ingrid said...

Did you like 'em?

shweetpotato said...

They tasted just like Hostess cupcakes to me, I think it was the frosting, but I havent had them for years so I could be wrong lol, my mom hid them from us all the time lol

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