How to Make Fudgy Zucchini Brownies With Frosting Story

Fudgy Zucchini Brownies With Frosting

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“If you want to make decadent brownies that are healthier, fudgier, but just as tasty as other brownies, you have to try these fudgy zucchini brownies! Not only is this recipe super duper easy, but it’s the best zucchini brownie recipe ever (and no one will know there’s even zucchini in them)!”

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– 1 1⁄2 cup shredded zucchini – 1/2 cup oil (or 1 stick butter) – 12 oz semi sweet chocolate morsels – 3/4 cup granulated sugar – 1/2 cup packed brown sugar – 3 eggs – 1 1⁄2 tsp vanilla – 3/4 tsp salt – 1/2 cup flour – 3 Tbsp unsweetened cocoa – 1/2 cup chopped pecans for topping – Spray oil for pan

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1. Create a double boiler with two saucepans. Fill the bottom half with water. Melt the butter in the top pan over medium heat.

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2. In a medium bowl, lightly beat together eggs, sugars, vanilla, and salt. Blend in shredded zucchini.

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3. Combine flour and cocoa into the brownie mixture.

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4. When butter is melted, add in 1⁄2 cup semi-sweet chocolate. Stir to melt. Remove from heat and pour into the brownie mixture.

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5. Spray brownie pan with oil. This can also be made in a greased cake pan.

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6. Bake 375° for 20 minutes. Use a cake tester or toothpick to test for doneness. Brownies are ready when a toothpick inserted into the center comes out clean.

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7. Set pan on a wire rack until cooled, approximately 10 minutes. Carefully remove brownies from the mold with a knife.

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8. Melt the remaining 1⁄2 cup semi-sweet chocolate in a double boiler as done previously. Finely chop pecans. Drizzle chocolate over brownie tops and top all or some with nuts.

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9. Serve warm and store in a sealed container for 3 days - if they last that long!

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10. Recipe can be doubled and tripled for freezer prep. To thaw, just remove them from the freezer and set them on the counter.

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Get the Full Recipe & Tips Visit MADE IN A PINCH

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Fudgy Zucchini Brownies With Frosting

Made in a pinch

Made in a pinch

MADE IN A PINCH

Ingredients

1. Create a double boiler with two saucepans. Fill the bottom half with water. Melt the butter in the top pan over medium heat.

Instructions

2. In a medium bowl, lightly beat together eggs, sugars, vanilla, and salt. Blend in shredded zucchini.

Instructions

3. Combine flour and cocoa into the brownie mixture.

Instructions

4. When butter is melted, add in 1⁄2 cup semi-sweet chocolate. Stir to melt. Remove from heat and pour into the brownie mixture.

Instructions

5. Spray brownie pan with oil. This can also be made in a greased cake pan.

Instructions

6. Bake 375° for 20 minutes. Use a cake tester or toothpick to test for doneness. Brownies are ready when a toothpick inserted into the center comes out clean.

Instructions

7. Set pan on a wire rack until cooled, approximately 10 minutes. Carefully remove brownies from the mold with a knife.

Instructions

8. Melt the remaining 1⁄2 cup semi-sweet chocolate in a double boiler as done previously. Finely chop pecans. Drizzle chocolate over brownie tops and top all or some with nuts.

Instructions

9. Serve warm and store in a sealed container for 3 days - if they last that long!

Instructions

10. Recipe can be doubled and tripled for freezer prep. To thaw, just remove them from the freezer and set them on the counter.

Instructions

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