Wednesday, February 18, 2009

Zucchini Brownies

I have been wanting to make this for a long time. I froze some shredded zucchini in the summer in hopes to "get around to" this recipe. It was a challange this week, and I did it!! I am sooo glad I did. Not only is this recipe easy to follow, but it is being well enjoyed by the kids!! It is really good!

The Menu:
Zucchini Brownies

(Batter with zucchini mixed in)

(Frosting mixed up)

(Cake Frosted and Ready to eat)

( A Picture is worth a thousand words... In this case it says YUMMY!)

The Original Recipe:
I got this off of Babycenter website. I omitted the Walnuts and used Canola Oil instead of Vegetable Oil.

Zucchini Brownies

The batter appears dry until you stir in the zucchini. DO NOT add extra liquid or eggs! If after adding the zucchini the batter is still dry, add a few tablespoons of water to create a thick batter.

1/2 cup vegetable oil
1 1/2 cups white sugar
2 tsp vanilla extract
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 1/2 tsp baking soda1 tsp salt
2 cups shredded zucchini
1/2 cup chopped walnuts

6 Tbsp unsweetened cocoa powder
1/4 cup margarine2 cups confectioners' sugar
1/4 cup milk1/2 tsp vanilla extract

1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
2 In a large bowl, mix together the oil, sugar and 2 teaspoons vanilla until well blended. Combine the flour, 1/2 cup cocoa, baking soda and salt; stir into the sugar mixture. Fold in the zucchini and walnuts. Spread evenly into the prepared pan.
3 Bake for 25 to 30 minutes in the preheated oven, until brownies spring back when gently touched. To make the frosting, melt together the 6 tablespoons of cocoa and margarine; set aside to cool. In a medium bowl, blend together the confectioners' sugar, milk and 1/2 teaspoon vanilla. Stir in the cocoa mixture. Spread over cooled brownies before cutting into squares.

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