Zucchini Brownies

Around my house, we call these “Grandma Beck’s Brownies” because they were everyone’s favorite part of every picnic or summer meal we ever had with my Grandma. She was known far and wide for her fabulous garden and she always grew enough produce to feed the town.

My grandma always doubled the recipe and baked them in a jelly-roll baking sheet because we have a big, hungry family. This recipe makes a 9 x 13 pan.

Zucchini brownies have a moist, dense, cake-like texture; rich but not really fudgy. The frosting is like ganache. You pour it on and it sets up creamy and smooth — the perfect complement to the brownies.

When I have zucchini coming out of my years during zucchini season, I freeze lots in 2 cup increments so I can make these zucchini brownies and all of my other favorite zucchini recipes all winter long. How to freeze zucchini.

Brownie Ingredients:

• 2 cups zucchini, peeled and shredded (I usually use frozen and thawed)
• 1 1/4 cups granulated sugar
• 1/2 cup oil (coconut, vegetable, whatever you like to use)
• 2 tsp. vanilla
• 2 cups flour
• 1/2 cup cocoa
• 1 tsp. soda

Fudge frosting Ingredients:

• 1 1/2 cup granulated sugar
• 3/4 cup evaporated whole milk
• 1/2 cup cocoa powder
• 1/2 cup butter
• 1/2 teaspoon vanilla extract

Instructions:

1. Mix thoroughly by hand in a large bowl zucchini, sugar, oil and vanilla. 
2. Place the flour in a mound on top of the wet ingredients (without mixing it in) and mix baking soda and cocoa into the flour, then mix the dry ingredients into the wet ingredients.
3. Scrape the batter into a buttered 9 x 13 baking dish. Bake at 350 degrees F for 35 minutes, or until the middle springs back when touched lightly. 
4. While the brownies bake, make the fudge frosting. Combine the evaporated milk, butter, sugar and cocoa powder in a saucepan over medium-high heat. Bring to a boil while stirring constantly. Once boiling, do not stir or it will get grainy. Let the frosting boil for about 5-7 minutes or until soft-ball stage (235 degrees F on a candy thermometer). Remove the pan from the heat, add the vanilla and pour the frosting over the brownies. It will be very thin, but will set up as it cools. It will have a creamy, fudgy texture.
5. If you prefer a lighter, more whipped texture for your frosting, let the mixture cool to almost room temperature in the saucepan, then beat with an electric mixer until thick and creamy before spreading it over your brownies.

 

 

Are you overloaded with zucchini? Do you need a few more zucchini recipes?

101 Zucchini Recipes: The Ultimate Guide to Zucchini Overload

 

Zucchini Brownies cost breakdown:

• Zucchini:       free
• Sugar:           $0.40
• Flour:            $0.20
• Cocoa:          $0.65
• Oil:               $0.55
• Butter:          $0.50
• evaporated milk: $0.65

12 large brownies for $2.95; under 25 cents per serving

 

 

Save this recipe for zucchini brownies for later!