Zucchini Brownies with Marshmallow Frosting
Rich, moist, zucchini brownies that are delicious year- round! Simple ingredients such as cocoa, flour, sugar, zucchini, vegetable oil, vanilla, etc. The brownie is actually dairy & egg free (except frosting). This is the BEST creamy chocolate frosting.
Equipment
- 1 8x13 pan
- measuring utensils
Ingredients
- 2 cups flour
- 1/3 cup cocoa
- 1-1/2 tsp baking soda
- 1 tsp salt
- 2 cups zucchini shredded or diced small
- 3/4 cup vegetable oil or canola
- 2 tsp vanilla
- 1-1/2 cups white sugar
Marshmallow Frosting
- 1/4 cup butter
- 1 cup sugar
- 1/4 cup milk
- 1/2 cup chocolate chips
- 1/2 cup miniature marshmallows or cut up large marshmallows if in a pinch
- 1 tsp vanilla
Instructions
- In a medium sized bowl, combine flour, cocoa, baking soda & salt
- In a separate bowl,combine the zucchini, sugar & oil. Add the wet ingredients to the dry ingredient bowl. Stirring by hand until well combined. Then add in the vanilla.
- Pour batter into a greased 9x13 pan. Bake at 350 degrees for 35-40 minutes. Until tooth pick comes out clean.
Frosting
- Melt the butter in a pan on medium heat. Then add sugar & milk. Bring to boil over medium-high heat, stirring often. Reduce heat & cook for an additional minute after brought to boil.
- Remove from heat. Stir in the chocolate chips & marshmallows until completely melted. Then stir in vanilla. Let sit for a couple minutes, stirring a bi, until frosting is a bit thicker. Pour the frosting over the brownies & spread on cooled brownies.
Notes
Zucchini can be shredded or diced very small. If you dice it, the zucchini could be a bit more noticeable but still tastes delicious.
If you don't have mini marshmallows on hand, dice up some large ones. Works just as well.