My kids loved these! Aside from seeing a little zucchini on the top, you can’t even tell it’s in there. Frosting would easily hide that, but I just didn’t have the time for frosting yesterday. And, these don’t really need frosting, they are very good on their own. This recipe doesn’t use eggs, and trust me, you don’t need them. They bake up well without and are very moist. Even if you aren’t a fan of zucchini, these are worth a try!
Zucchini Brownies
Original recipe here
What you need:
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 shredded zucchini
1/2 cup chopped walnuts, optional
How to make it:
Preheat oven to 350 F. Grease and flour a 9×13 baking pan.
In a large bowl, beat together the oil, sugar and vanilla until well blended. In a separate bowl, combine the flour, cocoa, baking soda and salt. Slowly stir the flour mixture into the oil and sugar mixture. Fold in the zucchini and walnuts. Spread evenly into the prepared pan.
Bake in the preheated oven for 25-30 minutes, or until brownies spring back when touched gently. Allow to cool, then cut into squares.
Optional frosting:
6 tablespoons unsweetened cocoa powder
1/4 cup margarine
2 cups confectioners’ sugar
1/4 cup milk
1/2 teaspoon vanilla extract
Melt together the 6 tablespoons of cocoa and margarine; set aside to cool. In a medium bowl, blend together the confectioners’ sugar, milk and vanilla. Stir in the cocoa mixture. Spread over cooled brownies before cutting into squares.
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