But let’s talk about these zucchini brownies with cream cheese frosting. Holy WOW. (I’m not going to pretend the zucchini makes these “healthy”, cuz let’s face it: they’re brownies. With frosting. But it does add a level of moisture and yumminess–plus sometimes you just want to use up all that extra zucchini in something sweet! The brownies have almost a slightly dense cake-like texture. They are compete rich, chocolate, bliss. And the cream cheese frosting makes these an A+.
- 1/2 cup oil
- 1 1/2 cups white sugar
- 1 egg
- 1 tsp vanilla
- 2 cups shredded zucchini
- 2 cups flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking soda
- 3/4 tsp baking powder
- 1/2 teaspoon salt
- 1 (8 oz) block cream cheese
- 6 Tbsp butter , room temperature
- 1 tsp vanilla
- 4 cup powdered sugar
- 1 Tbsp of milk or cream (if needed)
Preheat oven to 350 degrees F. Grease a 9x13'' pan.
In a large mixing bowl beat together the oil and sugar. Add the egg and mix well. Add the vanilla and shredded zucchini and mix well. In a separate bowl mix together the flour, cocoa powder, baking soda, baking powder and salt. Add dry ingredients to the large mixing bowl and beat until combined.
Spread mixture into prepared pan (batter will be thick) and smooth into an even layer. Bake for 30-35 minutes or until they center of the brownies springs back when gently touched. Cool on a wire cooling rack. Frost brownies once they are completely cool.
Cream together the butter and cream cheese. Add vanilla and mix well. Add powdered sugar and mix well until smooth. Add additional powdered sugar or milk, as needed, until you reach frosting consistency.
Love Brownies?! You should definitely try: