Double Chocolate Zucchini Brownies
Ingredients Needed:
For the Brownies:
2 cups of All-Purpose Flour
1/2 cup of Cocoa Powder
1 1/2 tsps of Baking Soda
1 tsp of Salt
1/2 cup of Vegetable Oil
1 1/2 cups of Sugar
2 tsps of Vanilla Extract
2 cups of Shredded Zucchini (1 Large or 2 Small Zucchinis)
3-5 tbsps of Water
1/2 cup of Chopped Walnuts, optional
For the Frosting:
3 tbsps of cocoa powder
1/4 cup of Butter, Melted
2 cups of Powdered Sugar
1/4 cup of Milk
1 tbsp of vanilla extract
Pinch of salt
Preheat oven to 350 degrees. Line a 9x13” baking pan with foil and spray with cooking spray. Set aside.
In a medium bowl, whisk together flour, cocoa, baking soda, and salt. Set aside.
Using an electric mixer fitted with a paddle attachment, mix together the oil, sugar, and vanilla until well combined. Add the dry ingredients and stir. Fold in the zucchini. Then, if your mixture is still very powdery, add up to 5 tablespoons water (start with 1 tablespoon and work up from there, stirring well after each addition). The butter will be very thick but shouldn’t be powdery. (It partially depends on how wet your zucchini is!) Add walnuts, if desired. You may need to use your hands to work the water in instead of a spoon. The dough is super thick, like cookie dough. Do not add too much water! Spread in prepared pan.
Bake 25-30 minutes until the brownies spring back when gently touched.
To make the frosting: Whisk butter, cocoa, salt, and powdered sugar. Whisk in milk and vanilla. Spread over cooled brownies. Cut into squares and chill to semi-set. The frosting hardens slightly on the top but stays wet and gooey underneath.
*Store in and airtight container and eat within 2 days. Chill them to make them last an extra day