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Fudgy Zucchini Brownies

Posted July 26, 2017 in Recipes

IMG_0628Tis the season…..for zucchini! We love it-raw, fried, roasted, grilled, zoodles, lasagna, zucchini bread, (bikini bread according to Emily, our granddaughter), and now my almost favorite — zucchini brownies! Who would have thought that this versatile green veggie would be involved in the most delectable fudgy desert?

We generally plant about 10 hills of zucchini. A lot, you say? Well, that depends. You never know whether there will be too much rain, squash bugs, or like this year — very little rain so that not all of the seeds germinated. We will likely have a fairly sparse crop this year.

When I make this recipe, I usually cut the sugar by 1/3 (the recipe calls for 1 1/2 cups, so I use 1 cup). I don’t think you’ll miss the extra sugar at all. Also, you’ll mix the wet ingredients into the dry before adding the zucchini. It will be REALLY dry. Don’t worry, because when you add the zucchini, it will moisten up. It is still a very stiff dough, and you may need to get in there with impeccably clean hands to get it all mixed. Spread the fudgy frosting on the cooled bars, and I think they just keep getting fudgier the longer they sit. If you are going to have them for a picnic on Saturday, make them on Friday night. They will be so much better,

I love to bake, but it’s dangerous for me to have these at home, because I would eat them — a lot! I take them to school to share with my fellow teachers, and they are a favorite there. I make a double batch and don’t have to worry about leftovers. I hope you enjoy this way to use up some of this year’s zucchini bounty.

Fudgy Zucchini Brownies

½ cup oil

1 ½ cups sugar

2 teaspoon vanilla

2 cups flour

½ cup cocoa powder

1 ½ teaspoon baking powder

1 ½ teaspoon baking soda

1 teaspoon salt

2 cups shredded zucchini

Preheat oven to 350 degrees. Grease and flour a 9-inch by 13-inch pan. Mix oil, sugar and vanilla together. In another bowl, combine flour, cocoa, baking powder, baking soda and salt. Stir dry ingredients in to the sugar mixture. Mix in the zucchini. Batter will be very crumbly. (You may have to use your very clean hands to mix it up). Spread mixture in the pan. Bake for 25-30 minutes. Cool before frosting.

Fudgy Frosting

6 Tbsp. unsweetened cocoa

¼ cup butter

2 cups powdered sugar

¼ cup milk

½ tsp. vanilla

Melt butter and cocoa together. Blend powdered sugar, milk and vanilla. Spread over cooled brownies.

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