I put green vegetables in your brownies- please don’t hate me.
I know this generally isn’t my MO, and I tend to be more of the veggies are veggies and treats are treats mindset, but what can I say- I’m all about being unpredictable over here.
Now I like a nice slice of zucchini bread as much as the next girl, and I was just as leery about my frosted fudgy treats having two whole zucchini in them as you may be, but let me tell you- these brownies are goooood. Like- not good for having a veggie in them, but so good that I highly doubt you or anyone you served these to could ever guess the secret ingredient. Like so good that I will definitely be making them the next time I need a quick brownie fix, whether I have a fridge full of zucchini or not.
Now regarding these brownies, I did happen to have a bunch of zucchini in my fridge, and after two nights of sautéed veggies, I knew I had to find a way to bake them into something. Now I haven’t baked with zucchini a ton in the past, but nothing could have prepared me for how little I tasted it in these brownies. 2 cups were grated into the batter and yet the texture is just regular brownie fudgy-ness without any sign of a vegatable. It’s almost like they dissolved right into the batter resulting in a super moist, fudgy, chocolatey deliciousness. So so good.
To top these babies off is a creamy chocolate frosting that makes these even more amazing- and yes, I still consider these “healthy brownies” with the rich and decadant frosting. #sorrynotsorry
- ½ cup coconut oil (another vegetable oil will work as well)
- 1½ cups white sugar
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- ½ cup unsweetened cocoa powder (I used dark)
- 1½ teaspoons baking soda
- 1 teaspoon salt
- 2 cups finely shredded zucchini*
- 5 tablespoons unsweetened cocoa powder
- ¼ cup melted butter
- 2 cups confectioners' sugar
- ¼ cup milk
- ½ teaspoon vanilla extract
- Preheat oven to 350F. Lightly spray or grease a 9x13 baking pan and line the bottom with parchment paper. Set aside.
- In a large bowl, whisk together the oil, sugar and vanilla until smooth and well-combined. Sprinkle the flour, cocoa powder, soda and salt over the wet ingredients and stir until just incorporated. (The batter will be dry at this point- worry.)
- Fold in the zucchini and mix for just a few seconds or until batter is well combined.
- Spread into the prepared pan and bake for 25-30 minutes or until a cake tester inserted into the middle of the pan comes out with a few moist crumbs.
- Allow brownies to cool completely before frosting.
- In a medium-large bowl, stir together the butter and cocoa powder until smooth. Add the powdered sugar, ½ cup at a time, alternating with the milk. Stir in the vanilla.
- Spread frosting over cooled brownies and enjoy!
Recipe adapted from: All Recipes