Chocolate Zucchini Brownies

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You may follow me on instagram and you may have noticed last week I had a serious zucchini baking day. Or “days” I should say. This zucchini plant growing in my garden is going crazy. The struggle is real, and I’m trying to find new recipes to make.
And can I tell you guys…these were the bomb. They were rich and fudgy just how a brownie should be, no hint of veggie, I promise. And the frosting on top? I couldn’t have asked for anything better, it was absolutely perfect! The only change I made with these brownies was to sub out some of the regular sugar for brown sugar (and I used canola oil in place of the coconut oil). I think it gave the brownies a nice chewier texture!

INGREDIENTS:
FOR THE BROWNIES:

• 1/2 cup canola oil
• 1 cup granulated sugar
• 1/2 cup light brown sugar, packed
• 2 tsp vanilla extract
• 2 cup all purpose flour
• 1/2 cup dark chocolate unsweetened cocoa powder
• 1 1/2 tsp baking soda
• 1 tsp kosher salt
• 2 cup finely shredded zucchini
• FOR THE FROSTING:
• 1/4 cup unsalted butter, melted
• 5 Tbsp dark chocolate unsweetened cocoa powder
• 2 cup powdered sugar
• 6 Tbsp heavy whipping cream
• 1/2 tsp vanilla extract

DIRECTIONS:

1. Preheat oven to 350 degree F. Line a 13x9 baking dish with parchment paper. Set aside.
2. For the brownies, in a large bowl, combine oil, sugars, and vanilla extract. Add in flour, cocoa powder, baking soda and salt. Stir together until well blended. The batter will be very dry, it's okay!! Fold in shredded zucchini. Depending on the moisture of your zucchini, your batter may still be slightly dry. It's okay still. It may be moist, that's cool too! Either way, pour the batter into the prepared baking dish.
3. ........................

for full instruction please see : www.shugarysweets.com

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