Frosted Zucchini Brownies

I found this fast & simple recipe in a Taste of Home magazine the first year I planted zucchini in our garden. It became an instant favorite, & you’ll often find a just-baked pan of these brownies with rich, fudgy frosting in our kitchen during zucchini season.

Brownies:

• 2 cups flour
• 1/3 cup baking cocoa
• 1-1/2 t. baking soda
• 1 t. salt
• 2 cups shredded zucchini
• 1-1/2 cups granulated sugar
• 3/4 cup vegetable oil
• 2 t. vanilla

Frosting:

• 1/4 cup butter
• 1 cup granulated sugar
• 1/4 cup milk
• 1/2 cup chocolate chips
• 1/2 cup miniature marshmallows
• 1 t. vanilla

Brownies: In a large mixing bowl, combine flour, cocoa, baking soda, & salt. In a separate bowl, combine zucchini, sugar, & oil; add to dry ingredients, stirring by hand. Stir in vanilla. Pour batter into a greased 9X13 pan & bake at 350 degrees for 35-40 minutes, until a toothpick in the center tests clean. Cool on a baking rack for 30 minutes.

Frosting: Melt butter in a saucepan & add sugar & milk. Bring to a boil over medium-high heat, stirring often. Reduce heat to medium & continue cooking & stirring for 1 minute. Remove from heat; stir in chocolate chips & marshmallows until completely melted. Stir in vanilla. Let sit for a couple of minutes, stirring occasionally, until frosting thickens just a bit. Pour over brownies & spread until smooth.

To make these brownies year-round…& believe me, you’ll want to… freeze 2 cups of shredded zucchini in individual freezer bags & thaw beforehand. I hope your family & friends enjoy these as much as we have over the years!