How I Get My Kids to Eat Zucchini - YUMMIEST Zucchini Brownies
Want your kids to eat zucchini? Envelop shredded zucchini with sugar and chocolate and it's a done deal! Moist, dense, chocolate brownies? This zucchini brownies recipe is for YOU! It’s unbelievably easy... and if you love that crackly frosting on the top, you’ve got to make this one!
This recipe can easily be doubled to a 9x13 pan... and you might want to do it, because this pan of zucchini brownies will go fast! See the recipe below and I also have a link to the printable version too!
Check out these S’mores Cookie Cups!
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The BEST Zucchini Brownies
Yield: approx 9 brownies (9x9 pan)
INGREDIENTS:
ZUCCHINI BROWNIES
1/3 cup vegetable oil
1/2 cup semi-sweet or dark chocolate chips
2 tablespoons unsweetened cocoa powder
1 cup granulated sugar
1 egg
1 egg yolk
1 teaspoon vanilla
1 cup grated zucchini, excess moisture squeezed out
1 cup all-purpose flour
1/4 teaspoon baking soda
1/2 teaspoon salt
FROSTING
3 tablespoons butter
1 1/2 tablespoons unsweetened cocoa powder
3 tablespoons semi-sweet chocolate chips
1 1/2 tablespoons milk
1/4 teaspoon vanilla
1 cup powdered sugar
INSTRUCTIONS:
Preheat oven to 350°F/177°C. Line a 9x9 baking pan with foil and lightly spray with nonstick cooking spray.
In a medium saucepan over medium low heat, combine oil, chocolate chips, and cocoa, whisking or stirring occasionally, until chips are melted and mixture is smooth. Remove from heat and whisk in the sugar. Then add the eggs and vanilla, and whisk until combined. Stir in the zucchini. Fold in the flour, baking soda, and salt, until batter is well-combined, but don't over mix.
Spread batter into prepared pan and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean or with only a few moist crumbs.
While the brownies bake, melt together the butter, cocoa, chocolate chips, and milk in a small or medium saucepan on low heat. Remove from heat and whisk in the vanilla and powdered sugar, until combined and smooth.
When the brownies come out of the oven, pour the frosting on and spread it evenly over the top. Cool for 5-10 minutes, then lift foil to remove brownies from pan, cut into pieces, and serve.
NOTES:
Double the recipe for a 9x13 pan and bake for 35-40 minutes. Add 5 extra minutes for an 8x8 pan.
Print the Recipe Here:
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S’mores Cookie Cups:
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Betty's Moist Zucchini Brownies
Betty demonstrates how to make Zucchini Brownies. These brownies are delicious and are a terrific way to sneak some nutrition into a dessert! This recipe is adapted from Arrita Morris's Zucchini Brownies, published in the Richmond Register newspaper.
Moist Zucchini Brownies
½ cup vegetable oil
1 cup sugar
2 teaspoons vanilla extract
1 egg
2/3 cup unsweetened cocoa powder
2 cups fresh peeled, shredded zucchini
2 cups all-purpose flour
1 ½ teaspoons baking soda
1 teaspoon salt
cooking oil spray
In a large mixing bowl, use an electric mixer to beat together vegetable oil, sugar, and vanilla. Beat in egg. Use a spoon or spatula to stir in cocoa powder and zucchini. In a medium bowl, stir together flour, baking soda, and salt. Add flour mixture to chocolate mixture, a little at a time, stirring until all of the flour mixture is incorporated in the chocolate mixture. The mixture will be very stiff, but the zucchini will release moisture as the brownies bake, making the brownies rich and moist. Pour brownie mixture into a 13-inch by 9-inch by 2-inch baking dish that has been sprayed with cooking oil spray. Bake at 350 degrees (F) at the middle of the oven for about 20 to 25 minutes. Start testing for doneness after 15 minutes, inserting a toothpick into the deepest part and checking to see if it remains clean. When the toothpick remains clean, the brownies are done and must be removed immediately for perfect moistness. Let cool in pan. Cut into squares and serve, or frost before serving. The next video in Betty's Kitchen (in a couple of days) will be Chocolate Frosting for Brownies, and it is perfect for these tasty Zucchini Brownies. Enjoy! --Betty ♥♥♥
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