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Chocolate Frosted Zucchini

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Ingredients

Adjust Servings:
1/2 cup vegetable oil
1 1/2 cups brown sugar
2 teaspoons vanilla extract
2 cups whole wheat flour
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon 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 milk
1/2 teaspoon vanilla extract

Nutritional information

209.9
Calories
79 g
Calories From Fat
8.8 g
Total Fat
1.5 g
Saturated Fat
0.4 mg
Cholesterol
204.8 mg
Sodium
33.3 g
Carbs
2.4 g
Dietary Fiber
23.6 g
Sugars
2.5 g
Protein
60g
Serving Size

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Chocolate Frosted Zucchini

Features:
    Cuisine:

    These didn't turn out well at all for me. They never firmed up. Not sure what happened. I really liked the icing though and it was a fun recipe to try.

    • 65 min
    • Serves 24
    • Easy

    Ingredients

    Directions

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    Chocolate Frosted Zucchini Brownies, Delicious and moist, these zucchini brownies will send you reeling with pleasure, These didn’t turn out well at all for me They never firmed up Not sure what happened I really liked the icing though and it was a fun recipe to try


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    Steps

    1
    Done

    Preheat Oven to 350 Degrees F (175 Degrees C). Grease and Flour a 9x13 Inch Baking Pan.

    2
    Done

    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
    Done

    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.

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    William Kim

    Grill guru known for his perfectly seared and mouthwatering barbecue dishes.

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