Frosted Zucchini Brownies Recipe
This frosted zucchini brownies recipe makes two 9x13 inch brownie cakes with enough delicious butter frosting for a decadent and delightful treat.
Brownies (Makes two 9 x 13 inch cakes)
1 cup grapeseed oil
3 cups granulated sugar
4 teaspoon vanilla extract
4 cups all purpose flour
1 cup unsweetened cocoa powder
3 teaspoons baking soda
2 teaspoon salt
4 cups fresh zucchini (shredded)
1 cup chopped walnuts,optional
Frosting (Makes enough to frost two 9 x 13 inch cakes)
12 Tablespoons unsweetened cocoa powder
1/2 cup butter
4 cups confectioners sugar
3/4 cup milk
1 teaspoon vanilla extract
Pre-heat the oven to 350 degrees F.
Line two 9x13 inch baking dishes with parchment paper, or grease and flour.
In a small sauce pan melt the butter and cocoa powder over low heat.
Set aside to cool.
Using a medium bowl, mix sugar, milk and vanilla. Add butter/cocoa mix and blend with electric mixer until cream.
Set aside until brownies are ready.
Use a large bowl to mix the oil, sugar and vanilla.
Use a new bowl to mix flour, cocoa powder, baking soda and salt.
A bit at a time add the wet ingredients into the dry and mix well.
Fold in zucchini and walnuts. It is okay if the batter does not feel super moist at this point.
Spread the mixture evenly into the two prepared baking dish, lightly press.
Place into the oven and bake for 25-30 minutes until the brownies spring back when gently touched.
Remove from the oven and allow them to cool before frosting and layering to make your cake.