Frosted Zucchini Brownies
These Frosted Zucchini Brownies are the tastiest way to eat your veggies.
Servings 12 brownies
Calories 389kcal
Ingredients
Brownie Batter
- 4 fl oz canola oil
- 10 oz sugar
- 2 tsp vanilla
- 9 oz all- purpose flour
- 2 oz cocoa powder
- 1 ½ tsp baking soda
- ½ tsp salt
- 8 oz shredded zucchini about 1 large or 2 small
- 2 0z chopped walnuts or pecans optional
Chocolate Fudge Frosting
- 3 oz unsalted butter softened
- 3 oz cocoa powder sifted
- 2 fl oz corn syrup
- 2 fl oz boiling water
- 2 oz powdered sugar sifted
- 1 tsp vanilla
- Pinch of salt
Instructions
Brownie Batter
- Spray a 9x13 baking pan with Baker's Joy and line with parchment paper. Set aside. Preheat oven to 350℉.
- In a large bowl, beat oil, sugar, and vanilla together for 2- 3 minutes.
- In a medium bowl, sift together the flour, cocoa powder, baking soda, and salt. Whisk to combine.
- Stir the dry ingredients into the sugar mixture in two or three batches.
- Fold in the zucchini and nuts (if using). Gently fold the ingredients in until it forms one cohesive batter. Your "batter" may be very dry and powdery, that's fine.
- Spread the mixture into your prepared pan, pressing it into all corners and making sure it is level.
- Bake for about 30 minutes. Let the brownies cool completely before making the frosting.
Chocolate Fudge Frosting
- Beat butter and cocoa powder on a medium speed until smooth. Scrape the bowl down and add the corn syrup. On a medium speed, beat until smooth. Scrape the bowl down.
- With the mixer on a med- low speed, slowly pour the boiling water into the bowl. Continue mixing until well combined. Scrape the bowl down.
- Add the powdered sugar, vanilla, and salt. Beat on a low speed until mostly combined, then increase to med- high speed and beat for 2 minutes.
- Spread onto the cooled brownies and chill in the fridge for one hour to make slicing the brownies super easy.