Jolene's Recipe Journal

I had zucchini, I was craving chocolate so I went in search of a recipe and I found these Fudgy Zucchini Brownies on the Taste of Home website.

I did peel the zucchini to get it by my veggiephobes and left the nuts out because they are allergic. I find these more like cake than brownies, but who cares?  They are delicious no matter what you call them.
 

Thanks to Ruth B for sharing the recipe, they are super simple to make and really delicious!

Fudgy Zucchini Brownies

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Author: Jolene's Recipe Journal

Ingredients

• 2 cups all-purpose flour
• 1/3 cup baking cocoa
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 cups peeled, shredded zucchini
• 1 1/2 cups sugar
• 3/4 cup vegetable oil
• 2 teaspoons vanilla extract

FROSTING:

• 1/4 cup butter -- cubed
• 1 cup sugar
• 1/4 cup milk
• 1/2 cup semisweet chocolate chips
• 1/2 cup miniature marshmallows
• 1 teaspoon vanilla extract

Instructions

1. In a large bowl, combine the flour, cocoa, baking soda and salt. In a small bowl, combine the zucchini, sugar and oil; stir into dry ingredients until blended. Stir in vanilla.
2. Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 35-40 minutes or until a toothpick comes out clean. Cool on a wire rack for 30 minutes.
3. In a large saucepan, melt butter; stir in sugar and milk. Bring to a boil over medium heat, stirring frequently. Cook and stir 1 minute or until smooth. Remove from the heat.
4. Stir in chips and marshmallows until melted and smooth; add vanilla. Spread over brownies.

Yield: 2 dozen.

Notes

Source: http://www.tasteofhome.com/recipes/fudgy-zucchini-brownies

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