I found this recipe by Crazy For Crunch on a google search. Read on for an amazing recipe that tastes amazing and is a great way to sneak in vegetables that your children and family won't know is there. Sneaky and delicious! "These brownies are addicting and so good. They’re gooey, fudgy, and super chocolaty…andthey have zucchini in them. So they’re healthy brownies. Practically a vegetable. I promise you though – NO ONE will guess there is zucchini in this homemade brownies recipe. They taste like the most decadent brownies ever…and it just so happens they’re a vegetable. #You’reWelcome. When you make the recipe you’re going to think something is strange, because there are no eggs in it. Yes, that’s right, a brownie without eggs. Also, there’s no butter in the brownies, so if you skip the frosting these are vegan brownies. Now you pretty much know the secret to the ooey gooey chocolate frosting. It’s cocoa, melted butter, milk, salt, and vanilla. No mixer even needed, just use a whisk! Pour it over the cooled brownies and let it semi-set. This frosting stays gooey and wet with a teeny hardening on the top."
- For the brownies:
- 2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1/2 cup vegetable oil
- 1 1/2 cups sugar
- 2 teaspoons vanilla extract
- 2 cups shredded zucchini 1 large or 2 small zucchinis
- 3-5 tablespoons water
- 1/2 cup chopped walnuts optional
- For the frosting:
- 3 tablespoons cocoa powder
- 1/4 cup butter melted
- 2 cups powdered sugar
- 1/4 cup milk
- 1 tablespoon vanilla extract
- Pinch of salt
- Preheat oven to 350°F. Line a 9×13″ baking pan with foil and spray with cooking spray. Set aside.
- In a medium bowl, whisk together flour, cocoa, baking soda, and salt. Set aside.
- Using an electric mixer fitted with a paddle attachment, mix together the oil, sugar, and vanilla until well combined. Add the dry ingredients and stir.
- Fold in the zucchini. Let the mixture sit for a few minutes so the batter can absorb the moisture from the zucchini.
- Then, if your mixture is still very powdery, add up to 5 tablespoons water (start with 1 tablespoon and work up from there, stirring well after each addition). The batter will be very thick but shouldn’t be powdery. (It partially depends on how wet your zucchini is!)
- Add walnuts, if desired. You may need to use your hands to work the water in instead of a spoon. The dough is super thick, like cookie dough. Do not add too much water! Spread in prepared pan.
- Bake 25-30 minutes until the brownies spring back when gently touched.
- To make the frosting: Whisk butter, cocoa, salt, and powdered sugar. Whisk in milk and vanilla. Spread over cooled brownies.
- Cut into squares and chill to semi-set. The frosting hardens slightly on the top but stays wet and gooey underneath.
- These brownies are best stored in an airtight container and eaten within 2 days. Chill them to make them last an extra day. They’re what I call “fork” brownies because they are so gooey.
Recipe by Crazy For Crust