Whole Wheat Zucchini Brownies with Frosting
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
For the Brownies:2 cup Bob's Red Mill 100% Stone Ground Whole Wheat Pastry Flour .5 cup Cocoa, dry powder, unsweetened 1.5 tsp Baking Soda .5 cup Canola Oil 1.5 cup Granulated Sugar 2 tsp Vanilla Extract 2 cup, shredded Zucchini 3-5 TBSP Water (I used 5)For the Frosting:3 tbsp Cocoa, dry powder, unsweetened .25 cup Butter, salted 2 cup, unsifted Powdered Sugar .25 cup whole milk (add less if desired)1 tsp Vanilla Extract
INSTRUCTIONS
Preheat oven to 350°F. Line a 9x13" 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.
Serving Size: makes 24 brownies
Number of Servings: 24
Recipe submitted by SparkPeople user MISSBOX1.
Preheat oven to 350°F. Line a 9x13" 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.
Serving Size: makes 24 brownies
Number of Servings: 24
Recipe submitted by SparkPeople user MISSBOX1.
Nutritional Info Amount Per Serving
- Calories: 192.2
- Total Fat: 7.1 g
- Cholesterol: 5.4 mg
- Sodium: 94.6 mg
- Total Carbs: 32.4 g
- Dietary Fiber: 2.4 g
- Protein: 1.7 g
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