Fudgy Zucchini Brownies
Recipe GLPRf1b11e45a57376
Rich, fudgy brownies made moist and tender with shredded zucchini, topped with a silky cocoa frosting. These chocolate treats are perfect for using up garden zucchini while keeping the crumb perfectly decadent.
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Ingredients
1 1/2 teaspoons baking soda
1/4 cup melted butter
1/2 cup coconut oil
2 cups confectioners' sugar
2 cups all-purpose flour
1/4 cup milk
1 teaspoon salt
5 tablespoons unsweetened cocoa powder
2 teaspoons vanilla extract
1 1/2 cups white sugar
2 cups finely shredded zucchini
Directions
Preheat oven to 350°F. Prepare a 9x13 inch baking pan by lightly greasing it and lining the bottom with parchment paper; set aside.
In a large bowl, whisk together the melted butter, coconut oil, white sugar, and vanilla extract until smooth and fully combined.
Sprinkle the flour, cocoa powder, baking soda, and salt over the wet mixture and stir until just combined. The batter will appear dry at this stage, which is normal.
Gently fold in the shredded zucchini and mix for just a few seconds until the batter is evenly moistened and well combined.
Transfer the batter to the prepared pan, spreading it into an even layer. Bake for 25 to 30 minutes, or until a toothpick or cake tester inserted in the center comes out with a few moist crumbs.
Allow the brownies to cool completely in the pan before frosting.
While the brownies cool, prepare the frosting: In a medium bowl, stir together the melted butter and 5 tablespoons of cocoa powder until smooth.
Add the confectioners' sugar one half-cup at a time, alternating with splashes of milk. Stir until the frosting reaches a spreadable consistency. Mix in the vanilla extract until smooth.
Spread the frosting evenly over the completely cooled brownies. Cut into squares and serve.
