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Frosted Zucchini Cake Brownies

2013 February 14
by Alicia

You would probably never guess these cake-like brownies had vegetables in them.  They are so moist and full of chocolate flavor.  They also do not use any eggs, so they are a great for people who have that allergy.  While I won’t claim that these are healthy because of they contain vegetables, I will maintain that these Zucchini Cake Brownies are sure to be a hit!

Frosted Zucchini Cake Brownies

Here is what you need…

Frosted Zucchini Cake Brownies

Grease and flour a 9″x13″ baking dish, and set aside.

In a large bowl, combine the sugar, oil, and vanilla.

Frosted Zucchini Cake Brownies

Frosted Zucchini Cake Brownies

Stir in the flour, cocoa powder, baking soda, and salt.  The mixture will be very dry and crumbly.

Frosted Zucchini Cake Brownies

Frosted Zucchini Cake Brownies

Keep stirring…

Frosted Zucchini Cake Brownies

Grate the zucchini finely so that you don’t have large chunks of zucchini in the brownies.  If any juices accumulate, make sure you add them when you stir in the zucchini.

Frosted Zucchini Cake Brownies

Frosted Zucchini Cake Brownies

Keep stirring until the batter has the texture of a thick brownie batter.  You’ll think it’s too dry after it looks like it’s all stirred in, but just keep stirring.  Eventually, it will look like regular brownie batter.

Frosted Zucchini Cake Brownies

Spread the batter in the prepared pan.

Frosted Zucchini Cake Brownies

Bake until the brownies are done.  They should spring back when lightly touched.

Frosted Zucchini Cake Brownies

Let them cool on a wire rack, and start making the frosting.

To make the frosting, melt together the butter and cocoa powder.

Frosted Zucchini Cake Brownies

Frosted Zucchini Cake Brownies

Stir in the powdered sugar and vanilla.

Frosted Zucchini Cake Brownies

Add the milk a tablespoon at a time until your desired consistency is reached.

Frosted Zucchini Cake Brownies

Spread the frosting over the cooled brownies.

Frosted Zucchini Cake Brownies

And top with sprinkles if your almost-4-year old son asks nicely :)

Frosted Zucchini Cake Brownies

Enjoy!

Frosted Zucchini Cake Brownies

Yield: 12 to 20 brownies

1/2 cup vegetable or canola oil
1 cup 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 finely grated zucchini (about 2 medium zucchini)
Frosting
1/4 cup butter
6 tablespoons unsweetened cocoa powder
2 cups powdered sugar
1/2 teaspoon vanilla extract
2 to 4 tablespoons milk

Preheat oven to 350 degrees F. Grease and flour a 9?x13? baking dish, and set aside..

In a large bowl, combine sugar, oil, and vanilla. Stir in flour, cocoa powder, baking soda, and salt. Mixture will be dry and crumbly. Stir in zucchini until batter has the texture of a thick brownie batter.

Spread in prepared pan. Bake at 350 degrees F for 25 to 30 minutes. Let cool on a wire rack.

To make frosting, melt together butter and cocoa powder. Stir in powdered sugar and vanilla. Add milk a tablespoon at a time until desired consistency is reached. Spread frosting over cooled brownies.

http://www.everydayhomecook.com/2013/02/frosted-zucchini-no-egg-cake-brownies/

Adapted from Allrecipes

Frosted Zucchini Cake Brownies

3 Responses leave one →
  1. April 14, 2013

    I know they don’t have the EXACT same consistency, but do you think there’s a way to incorporate finely shredded carrots into this recipe? Either as a substitute or an addition?

    • April 14, 2013

      Hmm… Good question! Since their texture and water content is different, I don’t think the final brownies would be the same. If were trying it, I start with maybe 1/2 cup carrot and 1 1/2 cups zucchini and go from there. If you try it, let me know what happens!

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