Tuesday, August 16, 2011

Zucchini Brownies

She's B-A-A-C-K!

I know, it has been a while.  A girl starts getting into long-distance running, work gets in the way, the boys are into more activities - LIFE! I missed blogging, so here I am.

We got A LOT of zucchini in our last box from the CSA, not to mention that we have a hybrid summer squash growing in the garden. A neighbor friend posted this recipe and once I saw all that zucchini, I knew where to put it. Quick note, in ANY recipe that calls for zucchini, I sub summer squash if I need/ want to.

The boys helped make these brownies. I think if you asked them what their favorite part was during the process, it would be a tie between using the food processor to grate the zucchini and making/ frosting the brownies. We always do a little "quality control" when baking, so sampling the frosting was a must.

The batter for the brownies is a little different than usual, no eggs. It is also a little dry until you add in all the zucchini. Then it is the consistency of a traditional brownie batter.

They are quick to put together outside of the grating of the zucchini.The brownies are moist and fudgy. The frosting puts these over the top - rich and delicious. 

The recipe is supposed to make 24. Not in this house. 

Zucchini Brownies

Adapted from Allrecipes.com

1/2 cup vegetable oil
1 1/2 cups 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
  • 6 tablespoons unsweetened cocoa powder
  • 1/4 cup butter
  • 2 cups confectioners' sugar
  • 1/4 cup milk
  • 1/2 teaspoon vanilla extract

  • Preheat oven to 350. Grease and flour (I like baking spray with flour) a 9x13 inch baking pan.

  • 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. Spread evenly into the prepared pan.

  • 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 butter; 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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