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The BEST Zucchini Brownies

Rich, chocolatey and melt in your mouth, these zucchini brownies are perfection.
Course Dessert
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 1 hour 35 minutes
Servings 20 servings

Ingredients

Frosting

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

Brownie Batter

  • 1/2 c, canola (or vegetable) oil
  • 1 1/2 c. sugar
  • 2 tsp vanilla
  • 2 c. flour (AP or wheat works)
  • 1/2 c. unsweetened cocoa powder
  • 1 1/2 tsp baking soda
  • 1 tsp salt
  • 2 c. fresh zucchini, shredded

Instructions

  • Preheat the oven to 350 degrees. Line a 9x13 pan with tin foil.
  • 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.
  • 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.
  • 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. (It will be dry and crumbly looking.)
  • After everything is combined, add the grated zucchini.*
  • 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.)
  • 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.
  • Store in the fridge for up to 5 days.

Notes

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.