Tuesday, September 15, 2015

Zucchini Brownies

This is an amazing twist on brownies that is actually healthy! So good. My husband cannot keep his hands out of the dish (neither can I)! You cannot even taste the zucchinis. I made a icing for them but you really do not need it.

Zucchini Brownies

2 cups all-purpose flour
1/2 cup cocoa powder
1 1/2 tsp baking soda
1 teaspoon salt
1/2 cup applesauce (but you can use vegetable oil, applesauce is just a healthier option)
1 1/2 cups sugar
2 tsp vanilla extract
2 cups grated zucchini (take out of the freezer and let defrost or shred about 2 fresh zucchinis)
3-5 Tbsp water (this is used if the mix turns out dry)
1/2 cup chopped walnuts

1. Preheat oven to 350°F. Line a 9x13 Pyrex pan with aluminum foil and spray with olive oil spray.
2. In bowl, mix together flour, cocoa, baking soda, and salt.
3. In the kitchen aid mixer, mix together the applesauce, sugar, and vanilla until well combined (about 30 seconds). Mix in the flour mix, a cup at a time. 
4. Fold in the zucchini. Let the mixture sit for a few minutes. (If it is still thick add some of the water. If it is watery add some extra flour.) Mix in the walnuts.
5. Spread in prepared pan.
4. Bake 25-30 minutes until the brownies spring back when gently touched.

The frosting:

3 Tbsp cocoa powder
1/4 cup butter, melted
2 cups powdered sugar
1/4 cup milk
1 Tbsp vanilla extract
Pinch of salt (there is a measuring spoon for a pinch!!)

1. Mix the butter, cocoa, salt, and powdered sugar. Add in the milk and vanilla. 
2. Cut the cooled brownies and spread over cooled brownies.
3. Put in the fridge and let chill. The icing will still be gooey under neath.

Adapted from: http://www.crazyforcrust.com/2011/09/zucchini-brownies/