I've poured over all the recipes I could find online and combined them to make these Zucchini Brownies. I had several taste testers, and here were their reactions:
"I've been looking for something like this! A chocolate snack with a healthy twist!"
"Mom, can I have more of my 'special brownies'?" ;)
and my personal favorite: "Aw man, why did you have to tell me they have vegetables in them? I was really enjoying them and you had to ruin it for me!"
1/2 cup of vegetable oil
1 1/2 cups sugar
2 teaspoons vanilla extract
2 cups whole wheat flour
1/2 cup cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon salt
About 2 cups of zucchini, grated with skins on. Don't drain liquid.
1 tablespoon water*
Mix dry ingredients in a medium bowl.
Mix wet ingredients, reserving zucchini.
Add dry to wet, then add zucchini plus water if mixture feels too crumbly.*
Press into prepared 9x13 pan, bake 350 degrees for 30 minutes.
1/4 cup unsalted butter
3 Tablespoons unsweetened cocoa powder
3 Tablespoons whole milk
2 cups powdered sugar
1 teaspoon vanilla extract
1/2 cup chopped pecans
Combine butter, cocoa, and milk in a small saucepan over medium heat.
Once bubbling and smooth, remove from heat and add sugar and vanilla.
Pour hot icing over warm brownies, top with nuts.
This icing is soft but gets a crispy top layer as it cools.