Zucchini Brownies
Ingredients:
1/2 cup vegetable oil
1 1/2 cups granulated sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 cups finely shredded zucchini
1/2 cup chopped walnuts (optional)
For the Fudge Frosting:
1/4 cup butter
1/4 cup milk
1/2 cup semi-sweet chocolate chips
1 teaspoon vanilla extract
1 1/2 cups powdered sugar
Directions:
Preheat oven to 350°F (175°C) and grease a 9x13-inch baking pan.
In a large bowl, whisk together oil, sugar, and vanilla.
In another bowl, sift together flour, cocoa, baking soda, and salt.
Add dry ingredients to the wet mixture and stir just until combined—it will be dry and crumbly.
Fold in the zucchini and optional walnuts until the batter becomes moist.
Spread into prepared pan and bake for 25–30 minutes, or until a toothpick comes out with moist crumbs.
For the frosting, melt butter and milk in a saucepan over low heat, then stir in chocolate chips and vanilla until smooth.
Remove from heat and whisk in powdered sugar until thick and spreadable.
Spread over slightly cooled brownies and top each square with a walnut half if desired.
Prep Time: 15 minutes | Cook Time: 30 minutes | Total Time: 45 minutes
Kcal: 280 kcal | Servings: 12 brownies
Tips:
Let brownies cool slightly before frosting to avoid melting the topping.
Squeeze out excess moisture from zucchini to avoid overly wet batter.
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