The Saturday Evening Dessert - Zucchini Brownies

This week's Saturday Evening Dessert is Zucchini Brownies.

Zucchini Brownies

Ingredients
1/2 cup Extra Virgin Olive Oil
1 1/2 cups White Sugar or 3/4 cup Splenda
2 teaspoons Vanilla Extract
2 cups All-Purpose Flour
1/2 cup Unsweetened Cocoa Powder
1 1/2 teaspoons Baking Soda
1 teaspoon Sea Salt
2 cups shredded Zucchini
1/2 cup chopped Walnuts
6 tablespoons Unsweetened Cocoa Powder
1/4 cup Margarine
2 cups Confectioners' Sugar
1/4 cup 2% Milk
1/2 teaspoon Vanilla Extract


Directions
1 - Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
2 - 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.
3 - Bake for 25 to 30 minutes in the preheated oven, until brownies spring back when gently touched. To make the frosting, melt together the 6 tablespoons of cocoa and margarine; set aside to cool. In a medium bowl, blend together the confectioners' sugar, milk and 1/2 teaspoon vanilla. Stir in the cocoa mixture. Spread over cooled brownies before cutting into squares.

Kitchen Hint of the Day1

Before you put the cooler away, wipe the inside down with a paper towel or rag that has been dampened with water and a few drops of vanilla extract. The alcohol in the vanilla works as a disinfectant and you cooler will smell great!

I’m all out, What can I use?

Preparing a recipe and realize your out of one of the essential ingredients. Try this as a substitution.


I’m all out of Vanilla Extract (Baked goods only), What can I use?


Try - Almond Extract or any other extract