Name: Chocolatey Zucchini Brownies recipe by Soniya Saluja at BetterButter
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6
Ingredients: 1/3 cup vegetable oil / canola oil/olive oil; 1/2 cup raw sugar; 1 teaspoon vanilla extract; 1 cup all-purpose flour; 1/3 cup unsweetened cocoa powder; 1 tsp baking soda; 1 tsp salt; 1 cup finely grated zucchini (about 1 medium sized zucchini); Frosting 2-3 tbsp butter; 2 tbsp unsweetened dark cocoa powder; 1/2 cup powdered sugar; 1/2 teaspoon vanilla extract; 2-4 tbsp milk

ABOUT Chocolatey Zucchini Brownies RECIPE

Who says healthy eating was always boring? I love to prove that notion wrong. I try to find innovative ways of mixing veggies in my food so that my kids can have them without frowning. I have mixed an interesting ingredient called 'Zucchini' in this chocolate cake.

Ingredients Serving: 6

1/3 cup vegetable oil / canola oil/olive oil
1/2 cup raw sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
1/3 cup unsweetened cocoa powder
1 tsp baking soda
1 tsp salt
1 cup finely grated zucchini (about 1 medium sized zucchini)
Frosting 2-3 tbsp butter
2 tbsp unsweetened dark cocoa powder
1/2 cup powdered sugar
1/2 teaspoon vanilla extract
2-4 tbsp milk

Instructions

Preheat the oven to 176 degrees F. Grease and flour a 9×13 baking dish, and set aside.
In a large bowl, combine the sugar, oil, and vanilla together. Stir in the flour, cocoa powder, baking soda and salt.
Note that the mixture will be dry and crumbly. Stir in zucchini until this batter has the texture of a thick brownie batter.
Spread this batter in the prepared pan. Bake at 176 degrees C for 25 to 30 minutes. Once cooked let it cool on a wire rack.
To make the frosting, melt together the butter and cocoa powder in the microwave oven . Then stir in the powdered sugar and vanilla. Pour in the milk a tablespoon at a time until the desired consistency is reached.
Spread frosting over the cooled brownies and cut even slices to serve.

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