Submitted by: Julie Turner-Crawford, Phillipsburg, Mo.

For the brownies:

• 2 C all-purpose flour

• 1/2 C cocoa powder

• 1 1/2 tsp baking soda

• 1 tsp salt

• 1/2 C vegetable oil

• 1 1/2 C sugar

• 2 tsp vanilla extract

• 2 C shredded zucchini

• 3-5 tsp water

• 1/2 C chopped walnuts, optional

For the frosting:

• 3 Tbsp cocoa powder

• 1/4 C butter, melted

• 2 C powdered sugar

• 1/4 C milk

• 1 Tbsp vanilla extract


In a medium bowl, whisk together dry ingredents; put aside. Combine oil, sugar and vanilla, then fold in zucchini. Allow to set for a few minutes so the batter can absorb the moisture from the zucchini. If mixture is still very dry, add up to 5 Tbsp of water, one spoonful at a time. Add dry indigents and mix well. The batter will be thick, but not powdery. Pour into a greased 9-by-13 pan and bake at 350 degrees for 25 to 30 minutes. 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.


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