Thursday, December 3, 2015

Delicious Zucchini Brownies

Look at these gooey, chocolate brownies.  They look sinful, don't they?  Guess what?  These have 2 cups of zucchini in them.  That means you're practically eating a vegetable...AND you can't even tell!  Now, I'm not gonna lie.  I 've eaten my share of zucchini cakes and brownies.  While I was eating those cakes and brownies  I knew I was eating zucchini. No one was fooled in those recipes.  They were good, but I could totally tell they were zucchini laden.  Now these, on the other hand, you would never know!  They're packed with moist, super chocolate deliciousness and you can feel good about yourself because you are eating your veggies :)

2 cups flour
1/2 cup cocoa powder
1 1/2 tsp baking soda
1 tsp salt
1/2 cup oil
1 1/2 cups sugar
2 tsp vanilla
2 cups shredded/grated zucchini
3-5 TBSP of water (you may not need this depending on how moist your zucchini is)

3 TBSP cocoa
1/4 cup melted butter
2 cups powdered sugar
1/4 cup milk
1 TBSP vanilla
Pinch of salt

Preheat oven to 350°F
Line a 9 x 13 pan with foil and spray with cooking spray.  Set aside.
Mix oil, sugar, and vanilla until well combined.  Add dry ingredients, stir and then fold in zucchini.
Let this batter set 5 minutes to absorb the moisture from the zucchini.  The mixture should be very thick, but not powdery. (The moisture depends on your zucchini.  Some are wetter than others!)   If it is powdery add a TBSP at a time of water until you get a very thick batter.  You do not want it to be thin like regular cake batter, you want it very thick like a cookie dough.  It should give your arm a good workout while stirring (See, you're eating veggies and working out!  You're an official health nut!)
Spread batter into prepared pan.
Bake 25-30 minutes or until it springs back when you touch it.

Whisk butter, cocoa, salt and powdered sugar. Whisk in milk and vanilla.  Whisk until smooth and then spread onto cooled cake.

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