Chocolate Chip Zucchini Brownies

• Vegetarian

• Produce

  • 2 cups Zucchini

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 2 cups All-purpose flour
  • 1 1/2 tsp Baking soda
  • 1/2 cup Brown sugar, light packed
  • 1/2 cup Chocolate chips, mini
  • 1/2 cup Dark chocolate unsweetened cocoa powder
  • 1 cup Granulated sugar
  • 1 tsp Kosher salt
  • 2 1/2 cups Powdered sugar
  • 1 1/2 cups Semi-sweet chocolate chips
  • 3 tsp Vanilla

• Oils & Vinegars

  • 1/2 cup Canola oil

• Dairy

  • 1/2 cup Butter, unsalted
  • 1/4 cup Heavy whipping cream

Found on shugarysweets.com

Description

Ingredients

• 1/2 cup canola oil
• 1 cup granulated sugar
• 1/2 cup light brown sugar, packed
• 2 tsp vanilla extract
• 1 large egg
• 2 cups all-purpose flour
• 1/2 cup dark chocolate unsweetened cocoa powder
• 1 1/2 tsp baking soda
• 1 tsp kosher salt
• 2 cups finely shredded zucchini
• 1 1/2 cups semi-sweet chocolate chips
• 1/2 cup unsalted butter
• 2 1/2 cups powdered sugar
• 1 tsp vanilla extract
• 1/4 cup heavy whipping cream
• 1/2 cup mini chocolate chips

Directions

• Preheat oven to 350°F. Line a 13x9-inch baking dish with parchment paper. Set aside. For the brownies: in a large bowl combine all the ingredients together with a wooden spoon or rubber spatula. The mixture will be very dry. Allow to sit about 5-10 minutes to let the moisture from the zucchini incorporate into the batter. Its okay if it still remains VERY dry. Pour into prepared baking dish and bake for 25-30 minutes. Remove from oven and cool completely before adding frosting. For the frosting: beat butter and powdered sugar with vanilla and cream for about 3-5 minutes, until fluffy. Fold in chocolate chips and spread over cooled brownies. Refrigerate and enjoy cold!