Twelve Days of Christmas Cookies: Frosted Zucchini Brownies

Zucchini Brownies

DAY 5: Frosted Zucchini Brownies

For when you want to pretend that your brownies are actually healthy.

RECIPE:

Frosted Zucchini Brownies

Zucchini Brownies

Brownies:
¾ cup vegetable or coconut oil (melted)
1 cup sugar
½ cup brown sugar
2 tsp vanilla extract
2 eggs
2 cups shredded zucchini
2 cups flour
½ cup unsweetened cocoa powder
1 tsp baking soda
1 tsp salt
½ cup mini chocolate chips
1 cup chopped walnuts (optional)

Icing:
½ cup butter
2 Tbs cocoa powder
3 Tbs milk
1 tsp vanilla extract
2 cups powdered sugar

Preheat oven to 350°F. Grease and flour a 9×13” pan (or spray with baking spray).

Brownies:

In a large bowl, mix oil, sugars, vanilla, and eggs. Stir in shredded zucchini. In a separate bowl, use a whisk to mix the flour, cocoa powder, baking soda, and salt. Stir dry ingredients into the wet ingredients until well mixed. Stir in chocolate chips and chopped nuts.

Spread batter into prepared pan. Bake for 25-30 minutes, or until brownies spring back when gently touched. Cool completely before frosting and cutting.

Icing:

**DO NOT MAKE ICING UNTIL BROWNIES ARE COOL AND READY TO ICE

In a medium saucepan, melt butter over medium heat. Stir in cocoa powder and cook for 30 seconds, stirring with a whisk. Stir milk and vanilla into pan. Remove from heat and whisk in powdered sugar.

Pour icing over cooled brownies. Allow icing to set for 10-15 minutes before cutting brownies.

Makes 24 brownies.

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