Print: Frosted Zucchini Brownies

This frosted zucchini brownies recipe yields moist and chocolaty brownies. The recipe was my mother-in-law's. She passed away 10 years ago. The first time I made it, my husband and I cried when he said, "This is my mom!" So to honor this special woman (whose five food groups were chocolate chip cookies, chocolate cake, brownies, chocolate candy, and chocolate ice cream), I give you the ultimate brownie recipe!

Prep

20 min

Cook

27 min

Servings

Difficulty

Medium

Ingredients

2 cups white sugar
1.5 cups canola oil
4 large eggs
2 cups all-purpose flour
0.25 cups unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon salt
1 teaspoon vanilla extract
3 cups grated zucchini
1 cup chopped nuts

Instructions

1 Preheat the oven to 350 degrees F (175 degrees C). Grease a rimmed baking sheet.
2 Whisk white sugar, oil, and eggs together in a bowl. Combine flour, ¼ cup cocoa powder, baking soda, cinnamon, and salt in a separate bowl; stir in egg mixture, then stir in 1 teaspoon vanilla. Fold in zucchini and nuts. Pour batter onto the prepared baking sheet.
3 Bake in the preheated oven until cooked through, 25 to 30 minutes. Cool completely, about 30 minutes.
4 Meanwhile, stir 6 tablespoons cocoa powder and melted butter together in a bowl. Stir in confectioners' sugar, milk, and ½ teaspoon vanilla until smooth.
5 Spread frosting over cooled brownies.

Nutrition per serving

Printed from PantryLink · https://pantrylink.app/recipes/frosted-zucchini-brownies