Happy Zucchini Day!
I'm not the biggest zucchini fan. It's a texture thing. So I decided to try something new.
I'm not the biggest fan of substitutions in recipes. They say you can't ever taste it, but I usually can. It might just be because I know it's there but I really think I can taste it. I just usually like the good, old fashioned, full fat, full calorie versions.
But here was my attempt. Thanks to Mommy I'm Hungry for the recipe.
(Pictures are mine though :) )
Frosted Zucchini Brownies
½ cup vegetable oil (I used canola oil)
1 ½ cups white sugar
2 teaspoon vanilla extract
2 cups all purpose flour
½ cup unsweetened cocoa powder
1 ½ teaspoons baking soda
1 teaspoon salt
2 cups zucchini (shredded)
½ cup chopped walnuts (I left out)
¼ cup margarine (I used butter)
2 cups confectioners sugar
½ cup milk
½ teaspoon vanilla extract
Pre-heat the oven to 350 degrees. Grease and flour a 9×13 inch baking dish. (I lined with parchment)
In a large bowl mix together oil, sugar and 2 teaspoons of vanilla extract until well blended. In another bowl combine the flour, ½ cup cocoa powder, baking soda and salt. A little at a time stir into the sugar mixture. Fold in zucchini and walnuts. The batter will be dry and crumbly, don't worry. Spread the mixture evenly into the prepared baking dish.
Place into the oven and bake for 25-30 minutes until the brownies spring back when gently touched. Remove from the oven and allow them to cool.
To make the frosting- In a small saucepan over low heat melt together the cocoa powder and margarine. Set aside to cool. In a medium bowl blend confectioner’s sugar, milk, and ½ teaspoon vanilla extract. Stir in the margarine/cocoa mixture. Spread over cooled brownies and cut into squares.
They were good, but again, I am just a fan of the regular, boring, not-trying-to-be-healthy-in-any-way brownies. But it was a good way to celebrate and feel a tiny bit better about it.