*I am now making the frosting first and setting it in the fridge to chill and set up more while the brownies back and cool. The frosting will be runnier frosting, don't expect a butter cream texture.
*1/2014: I have made these successfully gluten free, see recipe.
Frosted Zucchini Brownies
¼ cup butter
2 cups confectioners sugar
½ cup milk (could use 1/4 c.)
½ teaspoon vanilla extract
½ cup canola oil
1 ½ cups white sugar
2 teaspoon vanilla extract
2 cups all purpose flour ( I used 2 C. of my gluten free flour blend)
½ cup unsweetened cocoa powder
1 ½ teaspoons baking soda
1 teaspoon salt
2 cups fresh zucchini (shredded)
½ cup chopped walnuts,optional
Pre-heat the oven to 350 degrees.
To make the frosting- In a small saucepan over low heat melt together the cocoa powder and margarine. Set aside to cool. In a medium bowl, with a mixer, blend confectioner’s sugar, milk, and ½ teaspoon vanilla extract. Stir in the margarine/cocoa mixture, allow to mix for a couple of minutes. Set in fridge to chill and set up more. Spread over cooled brownies, allow to set up (I placed mine in the fridge for a couple hours) then cut into squares. The longer these brownies sit, the thicker the frosting will become.
Grease and flour a 9×13 inch baking dish. (I lined with parchment)
Place into the oven and bake for 25-30 minutes until the brownies spring back when gently touched. Remove from the oven and allow them to cool before frosting.
1/21/2014, I made a gluten free version, swapping the flour. It came out just as wonderful!
For the frosting today, I used 2 TBL less milk and added a little bit more powdered sugar. It's still runnier, but works. I just sliced the brownies and added some frosting before serving.
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