Zucchini Brownies

Anyone else out there becoming inundated with zucchini?  Yeah, me too.  And much as I like zucchini bread, I'm always on the look out for something new to try.

Yes, I know, this one still involves chocolate. But it's brownies!!  And honestly, these taste just as good as any box mix you'd get at the store.  And they're better for you too!

Zucchini Brownies
Recipe slightly adapted from Allrecipes.com
Prep time: 15 minutes   Cook time: 30 minutes

For the brownies:
1/4 cup canola oil
1/4 cup unsweetened applesauce
1 1/2 cups sugar
2 tsp vanilla extract
1 cup all-purpose flour
1 cup whole wheat flour
1/2 cup cocoa powder
1 1/2 tsp baking soda
1 tsp salt
2 cups shredded, fresh zucchini
1/2 cup semi-finely chopped walnuts

For the frosting:
1/4 cup butter
6 tbsp cocoa powder
2 cups confectioners sugar
1/4 cup milk
1/2 tsp vanilla extract

1.  Preheat the oven to 350.  Grease a 9x13 baking dish and set aside.

2.  For the brownies: In a large bowl, mix together the oil, sugar, and vanilla until well-blended.

It's not easy taking an interesting picture of applesauce.

3.  In a medium bowl, combine the flours, cocoa powder, baking soda and salt.  Blend into the sugar mixture. [NOTE: at the point, the batter will be very dry and will more closely resemble sandy dirt than an actual batter.  THIS IS FINE.  DO NOT ADD ANY LIQUID OR EGGS].

See what I mean?  THIS is what you're looking for: DRY

4.  Fold in the zucchini and walnuts.  Spread evenly into a prepared pan and bake 25-30 minutes; cool before frosting.

Brownies before baking.

Brownies after baking.  Notice the little dry patches?

5.  For the frosting: Melt together the butter and cocoa powder, whisking to combine.  Set aside.  In a medium bowl, blend the sugar, milk, and vanilla.  Stir in the cocoa mixture.  Spread the frosting over cooled brownies.

Frosted.  No more dryness here!

Several months ago I resolved to give up hydrogenated oils in my diet.  As a result, my beloved brownie mixes were one of the many things I nixed from my shopping trips and have been struggling to find a recipe that is as easy, fudgy, and delicious.  These brownies fit all three of those criteria AND have the added bonus of being pretty durn good for you, all things considered.

Now, I know you're probably skeptical of the moisture issue in this recipe.  But please TRUST ME on this one.  Do not add an egg unless you prefer cake-like brownies.  Do not add any water or milk.  The zucchini gives off a LOT of moisture as it is cooked and that will turn your pan of dark brown sand into this vessel of fudgy delicious-ness.

As a little aside before you dash off to your kitchen to make these, I am not normally a Frosted Brownies kinda girl however these need the frosting.  Despite all efforts to fully incorporate the zucchini, there will still be some drier patches on the top.  The frosting smooths over all that to give these a final layer of moisture to seal in all that chocolate heaven.