I made these right before we left for vacation and took them down to my sister’s house for our first stop. I found the recipe at All Recipes and picked this one because there was a huge number of reviews and they were overwhelmingly positive!
The reviews that got me said it’s a very fudgey brownie. Once I hear that, I’m sold.
Here’s my take on it. It’s a very moist, moist cake.
For me, I have to be able to pick it up and eat it with my hands for it earn the brownie title. This needed a fork. It was pretty darn good (and I’m not much of a cake eater), and I’ll definitely be saving this recipe. But when I want a brownie next time, I’ll probably go for a Triple Layer Brownie or a Cookie Dough Brownie.
The icing was the star, though! Have you had a Texas Sheet Cake? It tasted like that icing. Delicious!
1/2 cup vegetable oil
1 1/2 cups white sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 cups shredded zucchini
1/2 cup chopped walnuts (optional, I left them out)
6 tablespoons unsweetened cocoa powder
1/4 cup margarine
2 cups confectioners’ sugar
1/4 cup milk
1/2 teaspoon vanilla extract
- Preheat oven to 350 degrees F. Grease and flour a 9×13 inch baking pan.
- In a large bowl, mix together the oil, sugar and 2 teaspoons vanilla until well blended. Combine the flour, 1/2 cup cocoa, baking soda and salt; stir into the sugar mixture. Fold in the zucchini and walnuts. It is very, VERY thick and you almost have to pat it down. If you add an egg it will be even more cake like, so don’t do it! Spread evenly into the prepared pan.
- Bake for 25 to 30 minutes in the preheated oven, until brownies spring back when gently touched. To make the frosting, melt together the 6 tablespoons of cocoa and margarine; set aside to cool. In a medium bowl, blend together the confectioners’ sugar, milk and 1/2 teaspoon vanilla. Stir in the cocoa mixture. Spread over cooled brownies before cutting into squares.