I actually couldn’t decide what to make today with my zucchini, so I tried both the cookies and the brownies. Mine turned out more of what I would classify as cake-like, than brownie-like, but they were delicious. If you cut the brownies into 24 pieces, they are 4.5 weight watcher points.
For the brownies:
1/2 cup vegetable oil
1 1/2 cups sugar
2 teaspoons vanilla extract
1 cup white flour
1 cup wheat flour
1/2 cup cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 cups shredded zucchini (1 large or 2 small zucchinis)
up to 1/4 cup hot water
1/2 cup chopped walnuts, optional
For the frosting:
3 tablespoons cocoa powder
1/4 cup butter
2 cups powdered sugar
1/4 cup milk
1/2 teaspoon vanilla extract
- Preheat oven to 350 degrees. Line a 9x13 inch baking pan with foil and spray with cooking spray. Set aside.
- In a medium bowl, whisk together flour, cocoa, baking soda, and salt. Set aside.
- Using an electric mixer fitted with a paddle attachment, mix together the oil, sugar, and vanilla until well combined. Add the dry ingredients and stir. Fold in the zucchini. If your mixture is still very powdery, add up to 1/4 cup hot water (start with 1 tablespoon and work up from there, stirring well after each addition). The batter will be crumbly, but shouldn't be powdery. Add walnuts, if desired.
- Bake 25-30 minutes until the brownies spring back when gently touched.
- To make the frosting: Melt butter and cocoa together, stir and set aside to cool. Stir together milk, powdered sugar, and vanilla in a medium bowl. Stir in the cocoa mixture. Spread over cooled brownies. Cut into squares.