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!
Here is what you need…
Grease and flour a 9″x13″ baking dish, and set aside.
In a large bowl, combine the sugar, oil, and vanilla.
Stir in the flour, cocoa powder, baking soda, and salt. The mixture will be very dry and crumbly.
Keep stirring…
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.
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.
Spread the batter in the prepared pan.
Bake until the brownies are done. They should spring back when lightly touched.
Let them cool on a wire rack, and start making the frosting.
To make the frosting, melt together the butter and cocoa powder.
Stir in the powdered sugar and vanilla.
Add the milk a tablespoon at a time until your desired consistency is reached.
Spread the frosting over the cooled brownies.
And top with sprinkles if your almost-4-year old son asks nicely 🙂
Enjoy!
Frosted Zucchini Cake Brownies
Ingredients
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
Instructions
- 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.
Adapted from Allrecipes
April 14, 2013 at 8:44 pmI 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 at 9:11 pmHmm… 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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