2 cups all-purpose flour
½ cup cocoa
1 ½ teaspoons baking soda
1 teaspoon salt
1 teaspoon instant espresso powder
2 medium zucchini, cut in chunks
½ cup vegetable oil
1 ½ cups white sugar
2 teaspoons pure vanilla extract
1 cup semi-sweet chocolate chips
for the frosting:
3 tablespoons cocoa
¼ butter, melted
2 cups powdered sugar
¼ cup milk
1 tablespoon pure vanilla extract
pinch of salt
Preheat oven to 350F. Line a 9X13 inch baking pan with foil, and spray with cooking spray. Set aside
In a medium bowl, whisk together flour, cocoa, baking soda, salt and espresso powder. Set aside.
In the bowl of a food processor, place the zucchini chunks and process for a few seconds. Add oil and sugar and process until the consistency of apple sauce. Add vanilla and pulse. Add flour mixture and process until combined. Add chocolate chips and process for a few seconds to break up the chips.
Pour into pan and bake for 25 – 30 minutes, until brownies spring back when lightly touched. Cool completely on rack.
To make frosting: Whisk together cocoa, butter, powdered sugar, milk, vanilla and pinch of salt until smooth. Spread on cooled brownies. Place pan in fridge for 30 minutes to set the frosting.
Store in airtight container. Refrigerate if they last more than a couple days.
Note: the espresso powder does not give the brownies a coffee flavour, but it DOES deepen the chocolate flavour.
(Adapted slightly from Crazy for Crust.)