Looking for a delicious way to use up all that extra zucchini? Try this simple recipe for zucchini brownies! These fudgy brownies are packed with nutrients, and they’re so easy to make.
IngredientsÂ
For the frosting:
- 2 c Confectioners sugar
- 3 tbsp Unsweetened cocoa powder
- ¼ c Butter, unsalted and melted
- ¼ c Milk
- 1 tsp Vanilla extract
- Pinch of salt
For the brownies:
- ½ c Vegetable oil
- 1 ½ c Granulated sugar
- 2 c All-purpose flour
- 2 tsp Vanilla extract
- 1 ½ tsp Baking soda
- ½ c Chopped walnuts
- 2 c Shredded zucchini
- 1 tsp Salt
- 3-5 tbsp Water
Instructions
- Heat the oven to 350 degrees.
- Blend together the flour, baking soda, cocoa powder and salt in a mixing bowl.
- In a separate mixing bowl, beat together the vanilla, oil and sugar.
- Slowly add the dry ingredients into the wet.
- Mix the zucchini into the batter, and let it rest for 5 minutes.
- Add water to the batter as needed if the batter is powdery. The batter should remain thick like a dough, so be careful not to add too much excess water.
- Fold in the walnuts.
- Spread the mixture into a well-greased 9×13 baking dish.
- Bake for 25-30 minutes
- Cool the brownies to room temperature.
- In a mixing bowl, blend the ingredients for the frosting.
- Spread the frosting over the brownies once cooled, and serve.
Nutrition
Calories: 149kcal | Carbohydrates: 32g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 75mg | Potassium: 69mg | Fiber: 1g | Sugar: 13g | Vitamin A: 40IU | Vitamin C: 2mg | Calcium: 13mg | Iron: 1mg
