Zucchini Brownies. It is just a matter of time before you are a part of the zucchini war. Every gardener in America is up to no good right now. Oh, they look sweet; but, their shenanigans include hiding zucchini on doorsteps, in cars, in mailboxes, and so on.
Don’t worry. I’ve got your back. These zucchini brownies will have you missing the zucchini season before you know it.
Zucchini Brownies
Serves 12-24
Preheat oven to 350°F.
- 2 cups sugar
- 3/4 cup vegetable oil
- 1 egg
- 1 teaspoon vanilla
- 2 cups zucchini, grated
- 2 cups flour
- 1/3 cup dark cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons sea salt
- 1 cup walnuts, chopped
Place flour, cocoa powder, baking powder, and salt in a medium bowl. Add dry ingredients into mixing bowl and combine.
Place sugar, oil, egg, and vanilla in mixing bowl and mix well. If zucchini has too much moisture, be sure to drain it and pat dry. Add zucchini.
Stir in walnuts.
Prepare 9 X 13 pan with baking spray. Pour batter into the pan and bake for about 30-35 minutes.
While brownies bake, prepare the frosting.
When the brownies are done, a fork poked into the middle should come out clean; and, if you press lightly on the top of the brownies, they will spring back. Allow brownies to cool for about 10 minutes before frosting.
Chocolate Frosting
- 1/4 cup unsalted butter
- 1 cup semi-sweet chocolate chips or 70-85% high-quality chocolate
- 6 tablespoons hot water
- 3 cups powdered sugar
- 1 teaspoon sea salt
Melt chocolate chips in the microwave or in a double boiler. Whisk in butter until it’s fully melted. Whisk in hot water. After they are well-combined and saucy, stir in powdered sugar. Add salt and whisk until frosting is smooth.
Frost brownies and then cut into squares.
Then check your back porch for another zucchini and start all over again.