Monday, August 27, 2012


This recipe for these wonderful brownies was found at  allrecipes. Can you see any zucchini in them? Can't see the zucchini and you can't taste the zucchini. Told ya! They are fudgy, very chocolate and yummy...and moist......They were a big hit and they will be a keeper. 
Happy baking, my friend. Andi

Zucchini Brownies

1/2 cup vegetable oil
1 1/2 cups sugar
2 tsp vanilla extract
2 cups flour
1/2 cup unsweetened cocoa powder
1 1/2 tsp baking soda
1 tsp salt
2 cups shredded zucchini
1/2 cup chopped walnuts


6 TBSP unsweetened cocoa powder
1/4 cup butter
2 cups confectioner's sugar
1/4 cup milk
1/2 tsp vanilla

Preheat oven to 350 degrees. Prepare a 9x13 inch cake pan with grease and flour. set aside

Shred the two cups of zucchini and allow to set and sweat . This will provide the moisture that is needed for the dry ingredients.

In a large bowl add the oil, sugar, vanilla extract and mix.

In another bowl add the flour, cocoa powder, baking soda, and salt. Mix this with a spoon to combine the dry ingredients.

Add the flour mixture to the wet mixture and mix to combine.

Don't panic it is dry, very dry but then add the zucchini and nuts and fold this into the mixture and it will produce a thick wet batter.

Pour this into the prepared 9x13 pan and bake for about 25-30 minutes. Mine was done in 23 minutes. The brownies will spring back when gently touched.

Prepare the frosting in a medium bowl and allow the brownies to cool then spread with the frosting. Cut in squares and store them  in the fridge.

                                                       Happy Baking

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