Wednesday, August 19, 2009

Zucchini Brownie Recipe


Today's zucchini is being used in brownies. My oldest daughter loves this recipe. She made them a couple of weeks ago for a family party with her in-laws. Her seven year-old nephew took one bite and said, "These are healthy brownies aren't they?!". My daughter started laughing and told him with the sugar and oil that these brownies are not healthy. I think it's a funny story. They are very good brownies. Enjoy!

INGREDIENTS:
1/2 cup vegetable oil
1 1/2 cups 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 shredded zucchini
1/2 cup chopped walnuts (obviously I don't do this)

6 tablespoons unsweetened cocoa powder
1/4 cup margarine
2 cups confectioners' sugar
1/4 cup milk
1/2 teaspoon vanilla extract

DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
2. In a large bowl, mix together the oil, sugar and 2 teaspoons vanilla until well blended. Combine flour, 1/2 cup cocoa, baking soda, and salt; stir into the sugar mixture. Fold in the zucchini and walnuts. Spread evenly into the prepared pan.
3. 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 margarine; 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.

1 comment:

  1. Are you sure there isn't more liquid? I tried this recipe & the batter is really dry. No eggs?

    ReplyDelete