Zucchini Brownies

Course: Dessert

Servings:

Calories: 246kcal

Preheat oven to 350°. Grease and flour a 9x13-inch baking pan or line with parchment paper, or use a Silpat mat and set it aside.
In a large mixing bowl, combine the vegetable oil, white sugar, and vanilla extract. Stir until everything is well blended.
In a separate bowl, combine the all-purpose flour, unsweetened cocoa powder, baking soda, and salt.
Add the dry ingredients to the sugar and oil mixture and stir until combined.
Fold the 2 cups of shredded zucchini into the batter.
Let the mixture sit for a few minutes. The zucchini will begin releasing its moisture, which will make the batter easier to stir. Give it another good stir once the zucchini has released some of its liquid. The batter will be thick. Spread it evenly into the prepared baking pan.
Bake for 25 to 30 minutes in the preheated oven, until the edges of the brownies spring back when gently touched. Don't over-bake to prevent drying them out. Set aside to cool.
Make frosting while the brownies cool. Melt ¼ cup of butter and add 6 Tablespoons of Cocoa powder. Stir with a fork to remove any cocoa lumps.
Blend together the powdered sugar, milk, and 1 teaspoon of vanilla. Stir in the cocoa mixture until the frosting is smooth and well combined. Spread over cooled brownies before cutting into squares.