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Zucchini Brownies with a rich chocolate frosting on top! My kids don’t even notice that there’s zucchini in this dessert. These have the best texture!
ZUCCHINI BROWNIES
(Originally posted 2013)
I know I’m like a month behind on the zucchini train but remember I had a baby last week…so I’m totally playing the baby card. Before we jump into apple and pumpkin season, and believe me…I’m so ready to go there, here’s one last summer recipe for those huge zucchini you have from your garden. You know I wouldn’t share these with you if they weren’t worth it.
Let me start by saying that I’m not a believer in skinny treats. For me, if I’m going to indulge, I’m going full throttle. But for once I tried to go the healthy route.
In these zucchini brownies I replaced half of the oil with applesauce, used whole wheat flour, no eggs, and used shredded zucchini in the batter. But then I topped them with naughty, naughty frosting and ruined anything that could be healthy about these. Oops.
The no egg thing completely threw me for a loop but I didn’t even miss them at all. The zucchini provides enough moisture for the brownies. These brownies were extremely moist and the zucchini was undetectable to my kids.
PRO TIPS:
- Shred the zucchini with a food processor or a grater.
- Zucchini is really wet when shredded. Use paper towels to squeeze out some of the moisture.
YES, THERE’S NO EGG IN THIS RECIPE
It might be confusing but it works. Trust me.
HEALTHY ADAPTATIONS:
- You can replace all or half of the oil with applesauce. Applesauce yields a more cake-like version of the brownie and oil gives it a denser fudge-like brownie.
- You can use whole wheat flour in place of the all-purpose flour.
OTHER CHOCOLATE DESSERTS
Zucchini Brownies
Brownies:
- 1/2 cup vegetable oil, (you can replace half with applesauce if you want)
- 1 1/2 cups white sugar
- 2 teaspoons vanilla extract
- 2 cups all-purpose or whole wheat flour
- 1/2 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 cups shredded zucchini
Frosting:
- 6 tablespoons unsweetened cocoa powder
- 1/4 cup butter
- 2 cups powdered sugar
- 1/4 cup milk
- 1/2 teaspoon vanilla extract
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Preheat oven to 350 degrees F. Grease and flour a 9×13 inch baking dish.
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In a large bowl, mix together the oil, applesauce, sugar and 2 teaspoons vanilla until well blended. Combine the flour, 1/2 cup cocoa, baking soda and salt; stir into the sugar mixture. Mixture will be dry until you add the zucchini. If your zucchini is really wet use paper towels to squeeze out some moisture. Stir in the zucchini. Spread evenly into the prepared pan. The zucchini will release moisture as it bakes.
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Bake for 25 to 30 minutes in the preheated oven, until brownies spring back when gently touched.
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For the frosting: Melt together the 6 tablespoons of cocoa and margarine and set aside to cool. In a medium bowl, blend together the confectioners’ sugar, milk and 1/2 teaspoon vanilla. Stir in the cocoa mixture. Spread over cooled brownies before cutting into squares.
PRO TIPS:
- Shred the zucchini with a food processor or a grater.
- Zucchini is really wet when shredded. Use paper towels to squeeze out some of the moisture.
Source: adapted from Allrecipes
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