Chocolate Espresso Zucchini Brownies
This has quickly become a family favorite. It's a sneaky way to use up zucchini with no one noticing and these brownies are divine. Moist, chewy and rich!
Servings: 18 -24 brownies
- 1/2 cup vegetable oil
- 1 1/2 cups sugar
- 2 teaspoons vanilla extract
- 2 Tablespoons sour cream
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon instant coffee or 1 individual packet of instant coffee
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 cups shredded zucchini
Chocolate Frosting
- 6 tablespoons unsweetened cocoa powder
- 1/4 cup butter
- 2 cups powdered sugar
- 1/4 cup strong brewed coffee chilled
- 1/2 teaspoon vanilla extract
Preheat oven to 350 degrees. Grease and flour a 9×13 inch baking pan.
In a large bowl, mix together the oil, sugar and 2 teaspoons vanilla. Combine the flour, 1/2 cup cocoa, instant coffee or espresso powder, baking soda and salt. Stir into the sugar mixture, then fold in the zucchini. The mixture may be dry. Let it sit for 10-15 minutes so the zucchini can release its moisture. Spread evenly into the prepared pan.
Bake for 25 to 30 minutes until cake springs back when gently touched.
To make the frosting: melt butter and stir in cocoa until smooth. Set aside. In a medium bowl, mix together the powdered sugar, cold coffee and 1/2 teaspoon vanilla. Stir in the cocoa mixture. Spread over cooled cake and serve.
I am a big believer that coffee greatly enhances the flavor of chocolate. You do not taste the coffee, instead it gives chocolate a rich note while slightly cutting some of the sweetness. If you do not like coffee, you can eliminate it from the recipe. In place of the coffee in the frosting, use milk or half-n-half.
Adapted from Six Sisters Stuff