| Zucchini Brownies |
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| Written by Kristie |
| Friday, 10 September 2010 18:34 |
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Looking for a way to sneak some veggies into your kids? Need to use up that end of the summer zucchini? Then this recipe for these moist, delectible brownies is just for you!
1/2 C canola oil
1 1/3 C sugar
2 tsp. vanilla extract
2 C flour
1/2 C cocoa powder
1/4 tsp. salt
1 1/2 tsp. baking soda
1/2 cup nuts (optional)
2 C shredded zucchini.
Preheat oven to 350 degrees. Grease and flour a 9 x 12 baking pan.
In a medium bowl, mix oil, sugar & vanilla together. In a large bowl, gently whisk together the flour, cocoa powder, salt and baking soda. Add oil/sugar mixture to flour mixture, stir thoroughly. Next, combine nuts (if using) and zucchini into batter.
Let stand for ten minutes, but stir occasionally until moisture from zucchini makes it wet.
This will look very strange. Don't worry, you did not make a mistake.
Press into the pan evenly. Bake for 20-25 minutes, watching that the top and sides do not over bake.
Let cool.
Icing:
1/3 C + 1 tsp cocoa powder
1/4 C non-dairy margarine, such as Earth Balance
2 C powdered sugar
1/2 tsp. vanilla extract
6 Tbsp. milk
Melt margarine over medium heat in small saucepan. Gently stir in cocoa powder. Let cool.
Put cooled cocoa mixture and powdered sugar in bowl.
Add vanilla and half of the milk - mix thoroughly.
Add milk 1 Tbsp. at a time until desired consistency.
Ice cooled brownies, cut into squares and stand back. They WILL be quickly devoured!!
Yield: 10-12 brownies, depending on size of cut
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| Last Updated on Friday, 10 September 2010 18:50 |