Here's an easy way to sneak some veggies into dessert. Add shredded fresh zucchini to brownies. These are so rich and moist, your crew will never notice.

Source: Midwest Living


Recipe Summary

20 mins
30 mins
50 mins
50 brownies


Cream Cheese Frosting


Instructions Checklist
  • For brownies: In a small bowl, combine flour, baking soda, baking powder and salt.

  • In a large mixing bowl, beat eggs with electric mixer on low speed until combined. Add sugar, oil and melted chocolate; beat until blended. With mixer on low speed, add flour mixture. Beat just until well combined. With a spoon, stir in zucchini and nuts. Turn batter into a greased and floured 15x10x1-inch baking pan. (For thicker brownies, use a 13x9x2-inch pan.)

  • Bake in a 350° oven for 30 to 35 minutes or until surface springs back when pressed lightly. (Bake for 25 to 30 minutes if using a 13x9x2-inch pan.) Cool in pan on wire rack.

  • Meanwhile, make Cream Cheese Frosting. In a large mixing bowl, beat cream cheese, butter and vanilla with an electric mixer on medium speed until light and fluffy. Gradually beat in powdered sugar to reach spreading consistency. Spread over cooled brownies in pan. Serve immediately or store, covered, in refrigerator.

Nutrition Facts

140 calories; fat 7g; cholesterol 15mg; saturated fat 2g; carbohydrates 18g; mono fat 2g; poly fat 3g; sugars 15g; protein 1g; vitamin a 106.1IU; vitamin c 0.6mg; niacin equivalents 0.3mg; folate 10.5mcg; sodium 83mg; potassium 36mg; calcium 12mg; iron 0.5mg.