Black Bottom Zucchini Brownies Recipes

ZUCCHINI BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
• In a large bowl, mix together the oil, sugar and 2 teaspoons vanilla until well blended. Combine the flour, 1/2 cup cocoa, baking soda and salt; stir into the sugar mixture. Fold in the zucchini and walnuts. Spread evenly into the prepared pan.
• Bake for 25 to 30 minutes in the preheated oven, until brownies spring back when gently touched.
• Make frosting while brownies cool. Melt together the 6 tablespoons of cocoa and margarine; set aside to cool.
• Meanwhile, blend together the confectioners' sugar, milk and 1/2 teaspoon vanilla. Stir in the cocoa mixture. Spread over cooled brownies before cutting into squares.

ZUCCHINI BROWNIES

Steps:

• Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray. Make brownie batter as directed on box for cakelike brownies. Stir in zucchini and chocolate chips. Spread in pan.
• Bake 23 to 27 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely, about 1 hour.
• Spread frosting over top. Cut into 6 rows by 4 rows. Store covered in refrigerator.

FROSTED ZUCCHINI BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a rimmed baking sheet.
• Whisk white sugar, canola oil, and eggs together in a bowl. Mix flour, 1/4 cup cocoa powder, baking soda, cinnamon, and salt together in a separate bowl. Stir sugar mixture into flour mixture; add 1 teaspoon vanilla extract and mix batter. Fold zucchini and nuts into batter; pour onto the prepared baking sheet.
• Bake in the preheated oven until cooked through, 25 to 30 minutes. Cool brownies completely.
• Stir 6 tablespoons cocoa powder and melted butter together in a bowl; stir in confectioners' sugar, milk, and 1/2 teaspoon vanilla extract until frosting is smooth. Spread frosting on brownies.

BLACK BOTTOM ZUCCHINI BROWNIES

Steps:

• Preheat oven to 350F and grease a 9 x 13 baking pan.
• Stir the first 4 ingredients by hand until well combined. Drain any liquid from the shredded zucchini, add and mix until completely coated.
• Sift together the flour, baking powder soda and salt and add it to the zucchini mixture. Stir until the dry ingredients are evenly combined and add any optional ingredients.
• In a separate bowl, mix half of the batter with the coca then spread evenly over the bottom of the baking pan.
• Spread the remaining batter over the top until the chocolate batter is covered.
• Bake at 350F for 25-30 minutes or until lightly browned and the center tests done.
• Cool for about 5-10 minutes, while you prepare the glaze.
• Combine sugar, butter and canned milk in a small pan and stir occasionally on stovetop until it begins to boil.
• Stir continuously for 1 minute while the mixture boils then remove from heat and add the chocolate chips.
• Stir until smooth and spread evenly over brownies (add a little more butter if needed for good spreading consistency).
• After brownies have cooled and the glaze is set, cut and enjoy!

FUDGY ZUCCHINI BROWNIES

Steps:

• In a large bowl, combine the flour, cocoa, baking soda and salt. In a small bowl, combine the zucchini, sugar and oil; stir into dry ingredients until blended. Stir in walnuts and vanilla. , Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 35-40 minutes or until a toothpick comes out clean. Cool on a wire rack for 30 minutes. , In a large saucepan, melt butter; stir in sugar and milk. Bring to a boil over medium heat, stirring frequently. Cook and stir 1 minute or until smooth. Remove from the heat. Stir in chips and marshmallows until melted and smooth; add vanilla. Spread over brownies. Sprinkle with walnuts if desired.

BLOND ZUCCHINI BROWNIES

Steps:

• Preheat oven to 350 degrees.
• Use the hot water to melt the margarine.
• Add brown sugar & beat well.
• Cool.
• Add egg and vanilla beat well.
• Mix dry ingredients together and add to sugar mixture.
• Stir in zucchini & nuts.
• Pour mixture into greased & floured 9 x 9 inch pan, spinkle with butterscotch chips and bake 20-25 minutes.