And the last of the zucchini creations from yesterday’s bake off. Mine came out with more of a cake like texture than brownies, haven’t tried these yet either but I might have to break down and have one for breakfast. Half of these made their way to a friend’s house for her bday last night (Hi Pam! Happy Bday!) and the other half are also on their way to a neighbor’s house after church today. This recipe comes from a blog called “Crazy for Crust”.
1/2 cup oil
1 1/2 cups sugar
2 teaspoons vanilla
2 cups flour
1/2 cup cocoa
1 1/2 teaspoons baking soda
1 teaspoon salt
2 cups shredded zucchini
1 tablespoon – 1/4 cup water (I didn’t need any water, my zucchini provided enough moisture)
1/2 cup chopped walnuts, if desired (I added 1 cup)
3 tablespoons cocoa
1/4 cup butter, softened
2 cups powdered sugar
1/4 cup milk
1/2 teaspoon vanilla
1 Preheat oven to 350. Line 9 x 13″ with aluminum foil and spray with cooking spray.
2 Whisk together flour, cocoa, baking soda and salt.
3 With a mixer, beat together oil, sugar and vanilla until well combined. Add dry ingredients and stir. Fold in zucchini. If mixture is powdery, start adding 1 tablespoons of water at a time, up to 4 tablespoons. Batter will be crumbly but shouldn’t be powdery. (My zucchini made the batter like cake batter.) Add nuts, if using.
4 Bake 25 – 30 minutes until brownies spring back when gently touched.
5 For frosting, beat butter, cocoa and sugar then add milk and vanilla. Spread over cooled brownies.
(My friend Teresa called to confirm that there were no eggs in this recipe so I thought I’d better add a note that yes, these are eggless brownies!)