Now a lot of people say you have to pick zucchinis when they are small because they are more tender or taste better. I think that’s a lot of hogwash to sell less vegetable at a higher price. Big zucchinis are great for zucchini bread, squash casserole, zucchini roll-ups, grilled zucchini, zoodles, and so much more. In fact, I think they make even better zucchini brownies! This is my slight variation of the King Arthur Zucchini Brownie recipe. You can check out their website for the original.
RECIPE: King Arthur Zucchini Brownies
Makes 9 servings
Oven heated to 350 degrees
12 ounces Zucchini
3 Tablespoon Butter
3 Large Eggs
2 teaspoons Vanilla
1/2 Cup Sugar
2/3 Cup Cocoa Powder
1/2 teaspoon Baking Powder
1/2 teaspoon Sea Salt
1/2 to 2/3 Cup Whole Wheat Flour
3/4 Cup SemiSweet Chocolate Chips
1/4 Cup Crisco
1/2 Cup Peanut Butter
2 Cups Powdered Sugar plus more as needed
1) Trim the ends from the zucchini and then measure out a 12 ounces piece.
2) Cut the zucchini into chunks and add it to the food processor and partially process.
3) Melt the butter and add it to the zucchini, along with the eggs and vanilla.
4) Process everything until smooth.
5) Add the sugar, cocoa, baking powder, salt, whole wheat flour, and chocolate chips to the food processor.
6) Process it all until its a smooth batter.
7) Pour the mixture into the greased baking dish.
8) Bake for about 25 to 30 minutes.
9) As the brownies are cooling its time to make the peanut butter frosting. In a bowl, add the Crisco and peanut butter. Mix it together.
10) Beat in the powdered sugar until its the perfect frosting consistency. You can add a bit of vanilla or milk if desired.
11) Frost the brownies and serve. I like to frost them when they are still a bit warm so it melts a little into the top layer of the brownie.
Incredibly delicious! You would never guess there are 12 ounces of zucchini in this pan of brownies! That’s over an ounce of vegetable per serving of dessert. Not a bad way to keep the guilt away.