Use those fresh zucchinis from the garden or farmer’s market to make these Frosted Zucchini Brownies. No one will ever know they are getting a dose of veggies under all that chocolate.
*I am partnering with Challenge Dairy this year to bring you recipes as a brand ambassador.
Are you as excited as I am for summer and all the delicious dinners and desserts that come with summer time? The sad thing is that we just got summer weather here in the Midwest, and school starts in about a week here. The first part of our summer was cool and rainy. There are places here still recovering from flooding.
This was the summer I should have planted a garden because the plants would have stayed alive, and we would be swimming in zucchinis and tomatoes. Those are really the only two veggies we ever tried to grow. Since I keep my black thumb away from growing plants, I’m so glad to be finding lots of fresh zucchini at the grocery store. I see lots of chocolate zucchini muffins and frosted butterscotch zucchini bars in our future.
I have no idea why they run from zucchini because they eat salads all the time. Those kids are crazy!
My plan was to give this dark chocolate zucchini cake a fun make over. I wanted to make it more brownie like, so I started adjusting the flour and baking soda ratios. I even tried adding an egg and sour cream, but that version was definitely a very high and fluffy cake and not the brownies I was after.
The third time was the charm, and these brownies came out of the oven. They are still a little light and fluffy because you need a little baking soda to do some baking magic in your oven. Do not leave it out!
I found this out in brownie batch two…they were fudgy, but gummy too. Definitely not the brownie I wanted! Back to the kitchen I went to try another round with the last of the shredded zucchini.
Let’s talk about the butter in this recipe. I am partnering with Challenge Dairy again this year as a butter ambassador. Seriously! That is still the coolest thing to say! It’s kind of the perfect gig because as a crazy baker, we go through a lot of butter in our house.
Challenge butter is made with 100% real cream butter. That makes the taste so rich and sweet. I love that Challenge is the only dairy company that controls the entire milk process. They milk, transport, make butter/cream cheese, and package everything in 24 hours. That means their products go from the farm to the fridge in just two days. Talk about fresh! That’s my kind of butter!
Now let’s use that fresh butter to make some rich brownie batter. After the zucchini brownies are baked and cooled, you are going to spread chocolate frosting all over the top. It’s a must! Well, in our house it is. You could just sprinkle the top with powdered sugar, but since I’m a fan of sugar coating sugar I usually frost them. They are perfect for sharing at summer picnics or parties.
One last tip for when you are enjoying these brownies at home is to heat your brownie up in the microwave for 10-15 seconds. Trust me, you will love how rich and fudgy these brownies are warm.
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*I have been compensated to create this recipe and write this post by Challenge Dairy, but all thoughts and opinions are 100% my own.