Best 4 Frosted Zucchini Brownies Recipes
Indulge your taste buds with our delectable Frosted Zucchini Brownies, a symphony of flavors that seamlessly blends the richness of chocolate with the subtle sweetness of zucchini. This unique dessert offers a moist and fudgy texture, elevated by a luscious cream cheese frosting that adds a delightful tang. But that's not all, as our article also features a collection of other enticing recipes that are sure to satisfy your sweet cravings. From classic chocolate chip cookies to gooey chocolate lava cakes, we've got something for every chocolate enthusiast. So, get ready to embark on a culinary adventure and discover the perfect treat to tantalize your palate!
Let's cook with our recipes!
FROSTED ZUCCHINI BROWNIES
These are so moist and chocolaty. A recipe passed down from my mother-in-law who passed away 10 years ago. The first time I made these my husband and I cried as he said, 'This is my mom!' So to honor a special woman whose 5 food groups were chocolate chip cookies, chocolate cake, brownies, chocolate candy, and chocolate ice cream, I give you the ultimate brownie recipe!
Provided by asertell
Categories Fruits and Vegetables Vegetables Squash
Time 1h15m
Yield 20
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a rimmed baking sheet.
- Whisk white sugar, canola oil, and eggs together in a bowl. Mix flour, 1/4 cup cocoa powder, baking soda, cinnamon, and salt together in a separate bowl. Stir sugar mixture into flour mixture; add 1 teaspoon vanilla extract and mix batter. Fold zucchini and nuts into batter; pour onto the prepared baking sheet.
- Bake in the preheated oven until cooked through, 25 to 30 minutes. Cool brownies completely.
- Stir 6 tablespoons cocoa powder and melted butter together in a bowl; stir in confectioners' sugar, milk, and 1/2 teaspoon vanilla extract until frosting is smooth. Spread frosting on brownies.
Nutrition Facts : Calories 406 calories, Carbohydrate 45.3 g, Cholesterol 43.5 mg, Fat 24.6 g, Fiber 1.9 g, Protein 4.3 g, SaturatedFat 3.7 g, Sodium 276.7 mg, Sugar 33.1 g
ZUCCHINI BROWNIES
A fast-to-fix peanut butter and chocolate frosting tops these moist brownies that are a sweet way to use up your green garden squash. We really like the cakelike texture of the zucchini brownies. -Allyson Wilkins, Amherst, New Hampshire
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 1-1/2 dozen.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in yogurt and vanilla. In another bowl, combine flour, cocoa, baking soda and salt; gradually add to creamed mixture. Stir in zucchini. , Pour into a greased 13x9-in. baking pan. Bake until a toothpick inserted in the center comes out clean, 35-40 minutes., For frosting, in a small saucepan, combine chocolate chips and peanut butter. Cook and stir over low heat until smooth. Spread over warm brownies. Cool on a wire rack. Cut into bars.
Nutrition Facts : Calories 307 calories, Fat 17g fat (8g saturated fat), Cholesterol 52mg cholesterol, Sodium 283mg sodium, Carbohydrate 37g carbohydrate (21g sugars, Fiber 2g fiber), Protein 5g protein.
ZUCCHINI BROWNIES
Moist chocolate brownies with frosting!
Provided by Marian
Categories Fruits and Vegetables Vegetables Squash
Time 45m
Yield 24
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, mix together the oil, sugar and 2 teaspoons vanilla until well blended. Combine the flour, 1/2 cup cocoa, baking soda and salt; stir into the sugar mixture. Fold in the zucchini and walnuts. Spread evenly into the prepared pan.
- Bake for 25 to 30 minutes in the preheated oven, until brownies spring back when gently touched.
- Make frosting while brownies cool. Melt together the 6 tablespoons of cocoa and margarine; set aside to cool.
- Meanwhile, blend together the confectioners' sugar, milk and 1/2 teaspoon vanilla. Stir in the cocoa mixture. Spread over cooled brownies before cutting into squares.
Nutrition Facts : Calories 209.2 calories, Carbohydrate 32.9 g, Cholesterol 0.2 mg, Fat 8.6 g, Fiber 1.6 g, Protein 2.3 g, SaturatedFat 1.5 g, Sodium 199.9 mg, Sugar 22.8 g
FROSTED ZUCCHINI BROWNIES
Absolutely the best way to use zucchini! Moist and fudgy, worth the calories. My mother in law will do almost anything for me if I make her these! From Taste of Home.
Provided by Kaarin
Categories Bar Cookie
Time 55m
Yield 24 serving(s)
Number Of Ingredients 16
Steps:
- Combine zucchini, sugar, Vanilla and oil. Add dry ingredients (sifted together if you'd like) and mix well.
- Pour into a greased 9x13 pan and bake at 350 degrees F for 35-40 minutes.
- Cool 30 minutes.
- For frosting, melt butter in a saucepan on medium heat.
- Stir in sugar and milk, and bring to a boil, stirring frequently.
- Boil and stir 1 minute, then remove from heat.
- Stir in chocolate chips and marshmallows until melted.
- Add vanilla and quickly spread over brownies.
- Sprinkle with walnuts if desired.
Nutrition Facts : Calories 225.2, Fat 10.1, SaturatedFat 2.4, Cholesterol 5.4, Sodium 196.2, Carbohydrate 33, Fiber 0.8, Sugar 23.6, Protein 1.7
FUDGY ZUCCHINI BROWNIES
"These moist fudgy brownies disappear fast at potluck dinners," reports Ruth Bramble, Rushville, Missouri. You won't even know there's zucchini in them.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 2 dozen.
Number Of Ingredients 17
Steps:
- 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 walnuts and vanilla. , 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. , 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. Stir in chips and marshmallows until melted and smooth; add vanilla. Spread over brownies. Sprinkle with walnuts if desired.
Nutrition Facts : Calories 239 calories, Fat 12g fat (3g saturated fat), Cholesterol 5mg cholesterol, Sodium 199mg sodium, Carbohydrate 33g carbohydrate (23g sugars, Fiber 1g fiber), Protein 2g protein.
FROSTED ZUCCHINI BROWNIES
My mother loves this recipe. It is a good way to get the kids to eat there veggies too!! It has a wonderful frosting that just makes the brownies so extra yummy
Provided by michEgan
Categories Dessert
Time 50m
Yield 12-16 brownies, 12-16 serving(s)
Number Of Ingredients 13
Steps:
- cream the butter and sugar.
- Add the eggs, mix till well incorporated.
- Add the sour cream, vanilla. Mix well.
- In another bowl:.
- combine the flour, soda, baking powder and cocoa and salt.
- stir into the creamed mixture.
- Add the zucchini. Pour into a grease 9x13 pan.
- Bake 350 degrees for 35 minutes or till done.
- Cool.
- Frost with:.
- Melt chocolate chips over hot water.
- still till smooth.
- Add peanut butter and mix till creamy.
- Frost brownies and enjoy!
Nutrition Facts : Calories 525.8, Fat 32, SaturatedFat 16.1, Cholesterol 81.5, Sodium 423, Carbohydrate 56, Fiber 3.9, Sugar 30.6, Protein 9.9
CHOCOLATE FROSTED ZUCCHINI BROWNIES
Make and share this Chocolate Frosted Zucchini Brownies recipe from Food.com.
Provided by zoe85
Categories Dessert
Time 45m
Yield 24 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, mix together the oil, sugar and 2 teaspoons vanilla until well blended. Combine the flour, 1/2 cup cocoa, baking soda and salt; stir into the sugar mixture. Fold in the zucchini and walnuts. Spread evenly into the prepared pan.
- Bake for 25 to 30 minutes in the preheated oven, until brownies spring back when gently touched. To make the frosting, melt together the 6 tablespoons of cocoa and margarine; set aside to cool. In a medium bowl, blend together the confectioners' sugar, milk and 1/2 teaspoon vanilla. Stir in the cocoa mixture. Spread over cooled brownies before cutting into squares.
Nutrition Facts : Calories 209.9, Fat 8.8, SaturatedFat 1.5, Cholesterol 0.4, Sodium 204.8, Carbohydrate 33.3, Fiber 2.4, Sugar 23.6, Protein 2.5
Tips:
- To ensure even cooking, use a 9x13 inch baking pan. If you only have a smaller pan, you can reduce the baking time by a few minutes.
- Make sure to grease and flour the pan before pouring in the batter. This will help the brownies come out cleanly.
- Do not overmix the batter. Overmixing can result in tough, chewy brownies.
- Bake the brownies until a toothpick inserted into the center comes out with just a few moist crumbs attached.
- Let the brownies cool completely before frosting them. This will help the frosting set properly.
- If you don't have cream cheese, you can substitute sour cream or Greek yogurt.
- For a richer frosting, use heavy cream instead of milk.
- Add a pinch of salt to the frosting to balance out the sweetness.
- If you want a thicker frosting, chill it for a few hours before spreading it on the brownies.
Conclusion:
These frosted zucchini brownies are a delicious and easy-to-make dessert that is perfect for any occasion. They are moist, chocolatey, and have a creamy frosting that is sure to please everyone. With a few simple tips, you can make these brownies perfectly every time. So next time you are looking for a sweet treat, give these frosted zucchini brownies a try!
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