It is just a matter of time before you are a part of the zucchini war. Every gardener in America is up to no good right now. Oh, they look sweet; but, their shenanigans include hiding zucchini on door steps, in cars, in mailboxes, and so on. Don’t worry. I’ve got your back. These zucchini brownies will have you missing zucchini season before you know it.
Preheat oven to 350F
- 2 cups sugar
- 3/4 cup vegetable oil
- 1 egg
- 1 teaspoons vanilla
- 2 cups zucchini, grated
- 2 cups flour
- 1/3 cup dark cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons sea salt
- 1 cup walnuts, chopped
Place sugar, oil, egg, and vanilla in mixing bowl and mix well. Add zucchini. Place flour, cocoa powder, baking powder, and salt in a medium bowl. Add dry ingredients into mixing bowl and combine. Stir in walnuts.
Prepare 9 X 13 pan with baking spray. Pour batter into pan and bake for about 30 minutes. While brownies back, you can prepare the frosting. When done, a fork poked into the middle should come out clean; and, if you press lightly on the top of the brownies, they will spring back. Allow brownies to cool for about 10 minutes before frosting.
- 4 tablespoons unsalted butter
- 1 cup semi-sweet chocolate chips
- 6 tablespoons hot water
- 3 cups powdered sugar
- 1 teaspoon sea salt
Melt butter in medium saucepan over low heat. Stir in chocolate chips and continue to stir while they melt. Stir in hot water. After they are well-combined and saucy, remove from heat and stir in powdered sugar and salt. Frost brownies then cut into squares.
Then check your back porch for another zucchini and start all over again.