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Zucchini Brownies
By John Kanell · preppykitchen.com
16 servings
| prepPreheat oven to 350°F / 175°C | ||||||
| prepGrease 9×13-inch baking pan with baking spray, line with parchment paper | ||||||
| 1¼ cup / 250 g granulated sugar | Whisk sugar, oil & vanilla | Stir in flour, cocoa, baking soda & salt | Fold in zucchini & chocolate chips | Spread into pan, bake 350°F / 175°C, 20–25 min | Cool completely in pan | Remove brownies, spread frosting & set 10–15 min |
| ½ cup / 120 ml vegetable oil | ||||||
| 2 teaspoons vanilla extract | ||||||
| 2¼ cup / 270 g all-purpose flour | ||||||
| ½ cup / 50 g unsweetened cocoa powder | ||||||
| 1½ teaspoon baking soda | ||||||
| 1½ teaspoon salt | ||||||
| 3 cups / 510 g shredded zucchini (don't squeeze out moisture) | ||||||
| 1¾ cup / 300 g semi-sweet chocolate chips | ||||||
| 2⅔ cups / 320 g powdered sugar | Whisk powdered sugar & cocoa powder | Add milk & melted butter, whisk smooth | ||||
| ¼ cup / 25 g unsweetened cocoa powder | ||||||
| ⅓ cup / 75 g unsalted butter (melted) | ||||||
| ⅓ cup / 80 ml milk (warm) | ||||||
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