Zucchini Craze . . . Frosted Zucchini Brownies

This is now possibly my favorite brownie recipe! They are SO yummy!!!

Frosted Zucchini Brownies
from blogchef

The (italics) are my substitutions to the called for ingredient
½ cup vegetable oil (can use olive oil, coconut oil or apple sauce)
1 ½ cups white sugar (1 1/4th cup agave)
2 teaspoon vanilla extract
2 cups all purpose flour (wheat flour)
½ cup unsweetened cocoa powder
1 ½ teaspoons baking soda
1 teaspoon salt
2 cups zucchini - shredded with skin on
½ cup chopped walnuts 


Pre-heat the oven to 350 degrees. Grease and flour a 9×13 inch baking dish. 

In a large bowl mix together oil, sugar and 2 teaspoons of vanilla extract until well blended. In another bowl combine the flour, ½ cup cocoa powder, baking soda and salt. A little at a time stir into the sugar mixture. Fold in zucchini and walnuts. The batter will be dry and crumbly, don't worry. Spread the mixture evenly into the prepared baking dish.

Place into the oven and bake for 25-30 minutes until the brownies spring back when gently touched. Remove from the oven and allow them to cool.

Peanut Butter Cocoa Frosting

(Yields almost 1/2 cup)

• 1/4 cup peanut butter (or other nut butter)
• 4-8 tsp pure maple syrup 
• 2 tbsp cocoa powder
• 4 tsp milk of choice (or more for thinner frosting)
• 3/4 tsp pure vanilla extract
• optional: handful of chocolate chips 

Blend everything (including chips, if using) in a small food processor or Magic Bullet. If you have a bigger processor, it might be best to double the recipe so everything blends more smoothly. Best to store uneaten frosting covered in the fridge.


This new found recipe may be my current cure for chocolate cravings!! Oh yum!