In The Kitchen With Kat

Zucchini Brownies

Today I have something so beyond tasty to share! Over the years I have made piles of zucchini bread, salsa, cake, muffins, and so on, but the following recipe might possibly be my favorite zucchini dessert recipe of all.

These zucchini brownies are easy to whip up and taste like a chocolate lover's daydream!

When I fed them to the kids a bit ago, all I heard was....nothing. And let me tell you, if something is so good that it silences teenagers, then you know you've won in the food creating department!

Note of I've read too many recipe blog posts helpfulness: If you wish to just look at the recipe without looking at any of the accompanying culinary-tinged creative accompaniments, just scroll to the end!

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An enlightenment selfie. I had to capture the zucchini awareness that dawned on me right before I went in to start grating the pile of squash that awaited me.

This image encapsulates the current status of my kitchen counters, full zuke accessorizing phase. Only the most trendy August kitchens in the Northern Hemisphere are adorned with random piles of dark green squash in excess. Joking aside, I grated half of a small leg-sized zucchini for the brownie recipe.

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After I shredded the zucchini for the brownies, I melted the chocolate into the oil. This part of the process was almost as lovely as the eating of the brownies part. Almost.

After the chocolate and oil were melded together like a fondue ready to be dipped and dodged, I added the shredded zucchini that I had squeezed like an overly affectionate aunt. Removing excess water from the zuke is sometimes a good thing!

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After thoroughly combining the chocolate, sugar, eggs, egg yolks, and vanilla, I stirred in the zucchini and then plopped that conglomeration into the flour, baking soda, and salt.

I then spread the mixture into my prepared pan and plopped it into my preheated oven. Please don't look at the current cleanliness status of my poor oven. It's like 16 years old and um, yep, it's summer and I am outside a lot, not inside tending to my oven like a good person.

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Ooh, after the brownies came out I poured the frosting on top of the yumminess! Okay, I also sang the Willie Wonka song as I did this part. I am ashamed of nothing.

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Zucchini Brownies

2/3 cup of vegetable oil
1 cup of milk chocolate chips
4 TBSP unsweetened baking cocoa powder
2 cups of sugar
2 eggs
2 egg yolks
2 tsp vanilla
2 cups of shredded zucchini (I threw it in a colander and squeezed out excess moisture.
2 cups of flour
1/2 tsp baking soda
1 tsp salt

Milk Chocolate Frosting

6 TBSP butter
6 TBSP milk chocolate chips
3 TBSP unsweetened baking cocoa powder
3 TBSP milk
1/2 tsp vanilla
2 cups powdered sugar

Preheat oven to 350 degrees Fahrenheit. Line a 13X9 baking pan with foil and lightly spray with non-stick spray.

Place oil, chocolate chips, and cocoa in a moderately sized stock pan and heat on low-medium, whisking occasionally, until the mixture is nice and silky smooth. Take the pan off of heat and whisk in the sugar until well combined. Then add the eggs and vanilla and whisk until even more well combined. Using a spatula, stir in the zucchini and then fold in the flour. DO NOT OVER MIX!!!

Spread the batter into the foil lined pan and toss it in the oven for 35-40 minutes. I baked mine for 39 minutes and they turned out splendidly!

About ten minutes before the brownies finish baking, place the butter, milk chocolate chips, and milk for the frosting in a small pan and place it on the stove at low heat. Once everything is melted together, remove from heat, add the vanilla and powdered sugar, and whisk it all until it is a nice, smooth chocolate dream.

Right after you remove the brownies from the oven, pour the frosting on top of the brownies and spread it over the top. The brownies need to cool before you cut them, so I popped mine into the freezer for about thirty minutes to speed the process up. Or you can wait patiently for them to cool before removing them, cutting them in squares, and devouring. Good luck with that.

And as of now most of the time, all of the images in this post were taken on the author's newly christened with a nice flour dusting iPhone.