Chocolate Zucchini Brownies

If you’re looking for ways to prepare all that zucchini that may be growing in your backyard summer garden, then you will want to try this sweet treat. And if you have trouble getting your kids to eat their veggies, they will never detect it in this chocolaty dessert. You’ll never miss the eggs that have been omitted from this rich-tasting treat. I love that these brownies are a little cakey, yet dense at the same time. I’m all about a recipe that sneaks in ingredients that are nutrient-dense, yet remain flavorful and decadent, like this one I posted for blondies made with chickpeas , this one for double-layer chocolate cake made with BEETS! , and this one (one of my all-time favorites) for spiced beet cake with brown butter icing.

INGREDIENTS

FOR THE BROWNIES:

• 2 cups all-purpose flour
• 1/2 cup cocoa powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 1/2 cup vegetable oil
• 1 1/2 cups sugar
• 2 teaspoons vanilla extract
• 2 cups shredded zucchini 1 large or 2 small zucchinis
• 2-4 tablespoons water
• 1/2 cup chopped walnuts (optional)

FOR THE FROSTING:

• 3 tablespoons cocoa powder
• 1/4 cup butter melted
• 2 cups powdered sugar
• 1/4 cup milk
• 1 tablespoon  vanilla extract
• Pinch of salt

INSTRUCTIONS

• Preheat oven to 350°F. Line a 9×13″ 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. Let the mixture sit for a few minutes so the batter can absorb the moisture from the zucchini. Then, if your mixture is still very powdery, add up to 4 tablespoons of water (start with 1 tablespoon and work up from there, mixing well after each addition). The batter will be very thick but shouldn’t be powdery. (It partially depends on how wet your zucchini is!) Do not add too much water! Add walnuts, if desired. Spread in a 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.
• These brownies are best stored in an airtight container and refrigerated.

Photo credit: Rose Kesting