The BEST Zucchini Brownies

When my husband and I bought our home a few years ago, we knew we wanted to make space in the backyard for a garden.  The first year, we grew cucumbers, tomatoes, peas, carrots and (my favorite) zucchini.  At one point, I ended up with a zucchini that was as long as my arm from my elbow to the tips of my fingers!  That is a ton of zucchini my friends.  And what do you do when you have ridiculous amounts of zucchini?  Make some amazingly easy, yummy, chocolate-y zucchini brownies with melt in your mouth, gooey frosting of course!

One of my favorite things about this recipe is that it doesn’t use very much oil/butter and because of the zucchini, they are so moist!  Another thing that is great about this recipe is that it doesn’t require any eggs.  How many times have you gone to make a dessert, only to find you don’t have any eggs?  Not me!  (*cough, cough*)  Any time I bring these brownies to a party or dinner, they are gone faster than you can blink.  I always leave myself a piece at home because I’m not sure I’ll get a piece otherwise.  I’m not kidding!

Okay, are you ready to see how easy these are to make?

First off, I always make the frosting before I make the batter.  This allows the frosting time to cool off in the fridge so it’s ready to spread on once the brownies are cool.

For the frosting, you’ll need butter, cocoa, powdered sugar, milk and vanilla extract.  In a small saucepan, melt the butter on low heat and add the cocoa.  Mix well and then take it off the burner and set aside to cool.

In a medium bowl, combine the powdered sugar, milk and vanilla extract.  Beat well.  Stir in the butter/cocoa mixture and mix well.  Set in the fridge to chill and thicken up.

Line a 9×13 pan with parchment paper or tin foil.  (I prefer using tin foil.)

Preheat the oven to 350 degrees F.

Now for the batter.  Here’s what you’ll need:

In a large bowl, mix together the oil, sugar and vanilla extract until well blended.

In another bowl, combine the flour, cocoa and baking soda and salt.  

A little at a time, stir the dry ingredients into the wet ingredients.  Now, don’t freak out.  The batter isn’t what you’re used to batter looking like.  It will be dry and crumbly–almost like a dry cake mix.  I repeat, don’t freak out.  It will bake up wonderfully.

After everything is combined, add the grated zucchini.  When I grate and measure my zucchini, I press it down firmly into the measuring cup, adding just a little bit more than the 2 cups the recipe calls for–it makes them even more moist.

*Note: Grating zucchini when it is cold is much easier than room temperature.

Press the mixture into your prepared pan.

Bake for 25-30 minutes or until the brownies spring back when gently touched.  Remove from the oven and let cool.  It is best to allow them to cool completely before frosting.  (If you’re a little crunched for time, you can put the brownies in the fridge to cool.)

When you are ready to frost the brownies, take the frosting out of the fridge and pour over the top of the brownies.  Using a spatula, spread evenly over the top.  Place back in the fridge to set up, then cut them into squares. (I put mine in for a couple of hours, but if you don’t have that much time, an hour will work.)

Lastly, grab yourself a glass of cold milk and enjoy!

Heavenly Zucchini Brownies

Frosting:

• 6 Tbsp unsweetened cocoa powder
• 1/4 c. butter
• 2 c. powdered sugar
• 1/3 c. milk
• 1/2 tsp. vanilla extract

Brownies:

• 1/2 c. canola (or vegetable) oil
• 1 1/2 c. white sugar
• 2 tsp. vanilla extract
• 2 c. all purpose flour (I have used wheat flour as well)
• 1/2 c. unsweetened cocoa powder
• 1 1/2 tsp. baking soda
• 1 tsp. salt 
• 2 c. fresh zucchini, shredded

Directions:

1.  Preheat the oven to 350 degrees. Line a 9×13 pan with parchment paper or tin foil.
2. For the frosting: In a small saucepan, melt the butter on low heat and add the cocoa.  Mix well and then take it off the burner and set aside to cool.
3. In a medium bowl, combine the powdered sugar, milk and 1/2 tsp. vanilla extract.  Beat well.  Stir in the butter/cocoa mixture and mix well.  Set in the fridge to chill and thicken up.
4. For the batter: In a large bowl, mix together the oil, sugar and vanilla extract until well blended.  In another bowl, combine the flour, cocoa and baking soda and salt.  A little at a time, stir the dry ingredients into the wet ingredients. (Remember it will be dry and crumbly looking.)
5. After everything is combined, add the grated zucchini.  (Note: Grating zucchini when it is cold is much easier than room temperature.  When I grate and measure my zucchini, I press it down firmly into the measuring cup, adding just a little bit more than the 2 cups the recipe calls for–it makes them even more moist.)  
6. Press the mixture into your prepared pan and press lightly.  Bake for 25-30 minutes or until the brownies spring back when gently touched.  Remove from the oven and let cool.  It is best to allow them to cool completely before frosting.  (If you’re a little crunched for time, you can put the brownies in the fridge to cool.)
7. When you are ready to frost the brownies, take the frosting out of the fridge and pour over the top of the brownies.  Using a spatula, spread evenly over the top.  Place back in the fridge to set up, then cut them into squares.