It’s the last day of August, can you believe it? It seems like just yesterday we were talking about Canada Day and what was on our summer bucket lists!
It’s been a summer filled with lots of wonderful things though- road trips, hiking, marathon Great British Bake Off watching, travels down south… but most importantly, this was the summer that we finally bit the bullet and started Fancy Dough. We thought that there couldn’t be a better way to celebrate than with a big pan of brownies!
We’ve made brownies before this summer, but these are special brownies (no, not that kind). They’re special because they have zucchini in them which makes them super moist without having to add a bunch of extra fat. Instead, they have 2 whole cups of zucchini in them plus walnuts for some heart healthy fats. They are also egg-less and use canola oil instead of butter which makes these friendly brownies for vegans and individuals with special dietary needs alike.
We added a quick chocolate frosting to ours because a brownie without topping is a sad brownie in our opinion, and we can’t let our brownies be sad. The frosting whips up in a flash using melted butter, cocoa, powdered sugar, milk, and a bit of vanilla. It has the consistency of your classic lunch-lady brownies which we are absolutely in love with.
If you’ve got some extra zucchini kicking around this is a great way to use some of it up that doesn’t include the words bread, loaf, or some kind of stir-fry. The zucchini completely melts away in this recipe leaving you with just its moisture to keep these brownies nice and soft, which makes it a great option for sneaking some extra veggies into your kids’ (or kid-at-heart’s) diet.
We added chopped walnuts to ours but you could also leave them out or substitute them for something like chocolate chips. Or heck, throw caution to the wind and add both! It’s the last days of summer right!
Zucchini Brownies with Chocolate Frosting
1/2 cup vegetable or canola oil
1 1/2 cups (300 g) granulated sugar
2 teaspoons vanilla extract
2 cups (250 g) all-purpose flour
1/2 cup (40 g) unsweetened cocoa powder*
1 1/2 teaspoons baking soda
1 teaspoon sea salt
2 cups shredded zucchini (from about 1 large zucchini)
1/2 cup (50 g) walnuts
6 tablespoons (30 g) unsweetened cocoa powder
1/4 cup (56 g) salted butter
2 cups (240 g) icing sugar
1/4 cup milk
1/2 teaspoon vanilla extract
- Start by preheating your oven to 350 degrees F. Spray a 9 x 13″ baking pan with non-stick spray and set aside.
- In a large bowl, mix together the oil, sugar, and 2 teaspoons of vanilla extract until well blended. Add the shredded zucchini and stir to combine.
- In another bowl, whisk together the flour, 1/2 cup cocoa, baking soda, and salt.
- Add the dry ingredients to the wet ingredients and stir until incorporated. Add the walnuts and stir until just blended. Pour the batter into the prepared baking pan, smoothing the top as you go. Transfer to your oven and bake for 25-30 minutes or until the brownies spring back gently when touched, or when a toothpick inserted in the center comes out clean. Ours took 25 minutes.
- While your brownies are cooling, prepare the frosting. In a small bowl melt together 1/4 cup butter and 6 Tbsp. cocoa in the microwave. Start with 20 second bursts, stirring after each increment, until smooth. Allow to cool slighlty. In a medium bowl, blend together the powdered sugar, milk, and 1/2 tsp. vanilla. Once cooled, stir in the cocoa mixture and mix until well combined. Spread over the cooled brownies before cutting into squares. Enjoy!
Inspired by this recipe.