Lemon Poppy Seed Pound Cake

Friday, August 5, 2011

Zucchini Brownies

Submitted by: Lisa

That time of year when the zucchini plants produce like nothing else!  Zucchini bread is good, but Zucchini Brownies are Better!!  I had these one night at a church activity and had no idea that there was zucchini in them.  Very moist with a rich chocolate flavor.  You know they are a hit when the kids gobble them down and come back for more.  Take those over abundant zucchini and shred them up and freeze them so you can enjoy these brownies all year long. Lip Smackin' good. 

Zucchini Brownies

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

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
(I like to then take a knife and finely chop the shredded zucchini so there is no way the kids can find it!  If they don't see it, they don't even know it is there! My kids have eaten almost the whole pan already)

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 and walnuts. 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 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.
Source:  All Recipes.com

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