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My husband swears these are his favorite brownies…but what he doesn’t realize is that it’s the frosting that he really loves! I seriously make these just for the frosting. I mean the brownies are okay, but it’s the frosting that makes them good.

But first, the brownies.

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Do you have some zucchini laying around? If not I bet your neighbor does. It’s that time of year. We’ll need 2 cups grated, which I can get from a small-medium sized zuke. You can peel the skin off if it bothers you, but we don’t even notice it ones we’ve added it to the chocolate. zucchini_brownie_dry1

Add the dry ingredients, flour, sugar, salt, baking soda, and cocoa to the bowl and mix together.

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Then add in the wet ingredients. Oil, zucchini, and vanilla. I’m not going to say these are healthy, BUT I have noticed that they use 1/4 the amount of oil that my zucchini bread recipe does and they have no eggs. So not healthy, but not as bad as other recipes out there.

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Mix together. If the batter seems a little dry let it set for a few minutes, the zucchini will start to release water and it will be good. Pour into a sprayed 9×13″ pan and bake.

Zucchini Brownies
Ingredients
  • 2 c. flour
  • 3 TBSP cocoa powder
  • 1½ tsp baking soda
  • 1¼ c. sugar
  • 1 tsp salt
  • 2 c. shredded zucchini
  • ½ c. oil
  • 2 tsp vanilla
Instructions
  1. Mix dry ingredients, then add the wet ingredients. Stir until well mixed.
  2. Spread in a greased 9x13" pan.
  3. Bake at 350º for 25 minutes.
  4. Frost with Milk Chocolate Frosting Recipe

While the brownies are in the oven you can work on the frosting. The frosting is cooked and you add it to the brownies while they and the frosting are warm. No waiting for things to cool around here!

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This is the best chocolate frosting, I don’t know if it’s just because it’s cooked or if it is the evaporated milk that makes it taste so good. But it does. Like Christmas fudge good.

To start, melt butter and cocoa powder in a sauce pan. Once the butter is melted remove the pan from heat and mix in powdered sugar, evaporated milk and vanilla. Beat until it’s the right consistency. You’ll alternate adding the milk and powdered sugar, just remember we’re going for milk chocolate so you’ll want to add enough sugar to get it there.

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Once the brownies come out of the oven pour frosting on top and spread. I only use half of the frosting on the pan of brownies, but save the rest in the fridge for our next pan. Or graham crackers. It is super good on graham crackers.

Milk Chocolate Frosting
Ingredients
  • 1 cube butter
  • 2 rounding TBSP cocoa powder
  • Evaporated Milk
  • 1 (2 lb) pkg. powdered sugar
  • 2 tsp vanilla
Instructions
  1. Melt butter in saucepan. Add cocoa; stir and bring to a boil.
  2. Promptly remove from heat. While hot add 2 cups powdered sugar and 2 TBSP evaporated milk. Beat with mixer until smooth. Continue adding powdered sugar and milk ( a TBSP at a time) until powdered sugar package is used and the frosting is the right consistency to spread on cake or brownies. Add the vanilla and beat until smooth.

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Serve with a scoop of vanilla icecream and watch your kids eat up the green vegetable they won’t touch on their dinner plate! My kids are fully aware that there is zucchini in here, but it’s so good they don’t care.

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Comments

  1. These look really yummy, but may I ask, 1 cute butter? I’m guessing it’s a typo? What would be the correct amount? Can’t wait to try!

  2. Oh – these look amazing! Brownies + zucchini is genius! And that frosting …

  3. […] Thanks to thecraftingchiks for the recipe. Details here. […]

  4. I saw this recipe via Pinterest and was hoping that there wouldn’t be any egg (daughter has a food allergy), and it doesn’t! Hooray! The fact that there are hidden vegetables in there is even better. I’ll say that it’s a “healthy” brownie. It counts right?! :-)

    http://www.everydaymadefresh.com/

  5. How much evaporated milk? No specific amount is written in the instructions

    • You start with using 2 TBSP and then alternate adding the powdered sugar and 1 TBSP of milk at a time…so there isn’t a set amount. Does that help? It’s maybe half a can.

  6. What exactly is a “CUBE” of butter?

  7. Sorry, I read through the comments and found the 1/2 cup!

  8. […] back with another zucchini recipe! The Zucchini Brownies were a huge hit, so I figure I’m not the only one trying to find ways to use up piles of […]

  9. What could be the alternative of the evaporated milk?

  10. Kathy Marielli Says: August 25, 2014 at 7:45 pm

    I have no doubt that these brownies are delicious. I’ve had several versions of desserts made with veggies. I think it was Jerry Sienfield’s wife who published a cookbook and went on the talk show circuit promoting recipes similar to this. My problem is I have hypoglycemia. I am always searching for recipes without sugar and they are extremely hard or impossible to find. Even though Stevia is now available it is not replaceable cup for cup (as an example) in recipes. I’d love to see more sugar free recipes, PLEASE, or at least give a suggestion on how to make your recipes sugar-free!!!

  11. […] Brownies […]

  12. […] Brownies […]

  13. Thank you so much for this recipe. I’ve made these twice now. The first time, my father-in-law and husband and kids (all of whom claim to HATE anything green) all loved these. Now I’m making them for teacher appreciation gifts and the kids can’t get enough of the leftovers, and this time they actually know about the zucchini. (Never told the FIL.) I’ve been trying to sneak in veggies for years, but this one was the best.

  14. Natty111 Says: June 29, 2015 at 6:37 pm

    Good, although mine came out more like a cake consistency. Still pretty good, I wish it was more chocolaty.

  15. […] ihr trauriges Dasein fristet, habe ich mir gedacht, dieses (zufällig vegane) Rezept  für Zucchini-Brownies probierst du mal aus. Ich habe nichts dolles erwartet, denn ganz ehrlich: es ist Zucchini […]

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