Frosted Zucchini Cake Brownies

You would probably never guess these cake-like brownies had vegetables in them.  They are so moist and full of chocolate flavor.  They also do not use any eggs, so they are a great for people who have that allergy.  While I won’t claim that these are healthy because of they contain vegetables, I will maintain that these Zucchini Cake Brownies are sure to be a hit!

Here is what you need…

Grease and flour a 9″x13″ baking dish, and set aside.

In a large bowl, combine the sugar, oil, and vanilla.

Stir in the flour, cocoa powder, baking soda, and salt.  The mixture will be very dry and crumbly.

Keep stirring…

Grate the zucchini finely so that you don’t have large chunks of zucchini in the brownies.  If any juices accumulate, make sure you add them when you stir in the zucchini.

Keep stirring until the batter has the texture of a thick brownie batter.  You’ll think it’s too dry after it looks like it’s all stirred in, but just keep stirring.  Eventually, it will look like regular brownie batter.

Spread the batter in the prepared pan.

Bake until the brownies are done.  They should spring back when lightly touched.

Let them cool on a wire rack, and start making the frosting.

To make the frosting, melt together the butter and cocoa powder.

Stir in the powdered sugar and vanilla.

Add the milk a tablespoon at a time until your desired consistency is reached.

Spread the frosting over the cooled brownies.

And top with sprinkles if your almost-4-year old son asks nicely 🙂

Enjoy!

Adapted from Allrecipes