Ingredients for Black Bottom Zucchini Brownies
- Canola Oil
- 3 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 cups shredded zucchini
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsweetened cocoa powder
- Walnuts
- 1 1/2 cups unsalted butter
- 1/2 cup evaporated milk
- 1 cup semi-sweet chocolate chips
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How to Make Black Bottom Zucchini Brownies
- Preheat oven to 350°F (175°C) and grease a 9x13 inch baking pan.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 2 cups granulated sugar until light and fluffy.
- Beat in 4 large eggs one at a time, then stir in 2 teaspoons vanilla extract.
- Drain any excess liquid from 2 cups shredded zucchini and gently fold into the wet ingredients until just combined.
- In a separate bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, and 1/4 teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- In a small bowl, combine 1/2 of the batter with 1/2 cup unsweetened cocoa powder until evenly mixed.
- Spread the chocolate batter evenly in the prepared pan.
- Pour the remaining batter over the chocolate layer and spread to cover.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
- Let cool completely in the pan before preparing the glaze.
- For the glaze: In a small saucepan, combine 1 cup granulated sugar, 1/2 cup (1 stick) unsalted butter, and 1/2 cup evaporated milk.
- Bring to a boil over medium heat, stirring constantly. Boil for 1 minute.
- Remove from heat and stir in 1 cup semi-sweet chocolate chips until melted and smooth.
- Pour the glaze evenly over the cooled brownies.
- Let the glaze set completely before cutting and serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
103g
Fat
13g
Carbs
12g
