Best Zucchini Brownies

Candice shared this recipe with me last week. I made it on Monday this week and again tonight! So yummy!! These brownies are the super moist/melt in your mouth kind of brownies, not the crispy chewy kind. I think that's why they stole my heart. Heaven.

The Best Zucchini Brownies

Recipe from fabulesslyfrugal

1/3 cup vegetable oil

1/2 cup semi sweet chocolate chips

2 Tbsp unsweetened cocoa powder

1 cup granulated sugar

1 egg

1 egg yolk

1 tsp vanilla

1 cup grated zucchini, excess moisture squeezed out

1 cup all purpose flour

1/4 tsp baking soda

1/2 tsp salt

Frosting:

3 Tablespoons butter

1 1/2 Tablespoons unsweetened cocoa powder

3 Tablespoons semi-sweet chocolate chips

1 1/2 Tablespoons milk

1/4 tsp vanilla

1 cup powdered sugar

Preheat oven to 350 degrees and line a 9X9 baking pan (recipe says not to use a 8x8, but that's all I have and they turned out wonderful) with foil and lightly spray with nonstick cooking spray.

In a medium saucepan over medium low heat, combine oil, chocolate chips, and cocoa, whisking or stirring occasionally until the chips are melted and the mixture is smooth. Remove from heat and whisk in the sugar. Then add the eggs and vanilla and whisk until combined. Stir in the zucchini. Fold in the flour, baking soda, and salt until the batter is well-combined, but don't over mix.

Spread batter into prepared pan and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.

While the brownies bake, melt together the butter, cocoa, chocolate chips and milk in a small or medium saucepan over medium low heat. Remove from heat and whisk in the vanilla and powdered sugar, until combined and smooth.

When the brownies come out of the oven, pour the frosting on and spread  it evenly over the top. Cool for 5-10 minutes, then lift foil to remove brownies from the pan

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