Folks, I’ve found my all-time favorite brownie. And they’re made with zucchini. It may sound gross at first, but trust me… this is one fantastic brownie. Part of me wishes I hadn’t ever made these, because now I can’t stop eating them, making them, or thinking about them.
Still not convinced that these are rock-star brownies? Well, remember this – I really don’t like chocolate. Or desserts. So, the fact that I like love these should be reason enough for you to grab some zukes and get bakin’!
Zucchini Brownies
makes 15 brownies
For the brownie:
1/2 cup unsweetened applesauce
1 cup sugar
2 teaspoons vanilla extract
2 cups all purpose flour
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
2 cups shredded zucchini
1/2 cup chocolate chips or walnuts, optional
For the frosting:
1/3 cup unsweetened cocoa powder
3 tablespoons unsalted butter
2 cups powdered sugar
1/4 cup milk
1/2 teaspoon vanilla extract
- Preheat oven to 350°F. Grease a 9×13 inch baking pan with butter and dust with cocoa powder.
- In large bowl, mix together applesauce, sugar, and vanilla until well combined.
- In a separate bowl, whisk together flour, cocoa, baking soda and salt. Gently stir into the sugar mixture. Fold in zucchini and chocolate chips or walnuts, if desired.
- Spread batter evenly into baking pan. Be warned – the batter at this stage is very hard and crumbly and not batter-like at all.
- Bake for 30 minutes, or until brownies spring back when touched. Set pan aside to cool.
- To make frosting, microwave butter and cocoa until melted. Stir to combine and set aside to cool. In large bowl, mix together powdered sugar, milk and vanilla. Mix in cocoa mixture until frosting is smooth.
- Spread frosting over cooled brownies and cut into squares.
Tagged: brownies, chocolate, dessert
