As of the day I’m writing this, tomorrow is Mother’s Day. Mother’s Day weekend is a time to appreciate all the moms out there who work tirelessly to keep our lives running smoothly. We may resent their commands to make our beds or to eat our greens when we’re young, but underneath their sometimes stern exterior, they truly do have our best interest at heart. Unfortunately, someone has to play the “bad cop” in our lives to keep us on track, and that role often falls on Mom.

Although being the “mean mom” may sometimes be necessary, I also understand that nobody wants to be hated by their kids. Sometimes it’s easier just to let them have their way, and sometimes it’s just too much effort to get them to eat that broccoli, especially at the end of a long day. This Mother’s Day, I hope to make your role as a parent a little easier with this recipe. My gift to you is a way to sneak some green vegetables into your children’s diets without them ever suspecting a thing. I present to you: iced chocolate zucchini brownies!

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Iced Chocolate Zucchini Brownies

Sweet and chewy chocolate brownies, but with a secret ingredient! Your kids will never guess that there is a green vegetable hidden in their dessert.

Course Dessert

Cuisine American

Prep Time 5 minutes

Cook Time 30 minutes

Cool Time 15 minutes

Total Time 35 minutes

Servings 12 brownies

Calories 349.19 kcal

Author Ayaka

Ingredients

For the Brownies

• 1/4 cup vegetable oil
• 1/4 cup applesauce unsweetened
• 1 1/2 cups granulated sugar
• 2 tsp vanilla extract
• 2 cups all purpose flour
• 1/2 cup cocoa powder unsweetened
• 1 1/2 tsp baking soda
• 1 tsp salt
• 2 cups shredded zucchini do not drain

For the Frosting

• 6 tbsp cocoa powder unsweetened
• 1/4 cup vegan butter 1/2 stick
• 2 cups confectioners sugar
• 1/4 cup almond milk unsweetened
• 1/2 tsp vanilla extract

Instructions

1. Preheat oven to 350°F. Grease and flour a 9″ by 13″ baking dish and set aside.
2. Combine the oil, applesauce, sugar, and vanilla in a large bowl and mix well.
3. In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
4. Gradually mix the dry ingredients into the wet, stirring until completely combined.
5. Fold in the shredded zucchini.
6. Spread the batter evenly into the prepared baking pan and bake for 25-30 minutes, or until the top of the brownies springs back gently when touched.
7. For the Frosting: Combine the cocoa powder and butter in a microwave safe bowl and microwave on high until melted. Pour the confectioners sugar into a separate bowl and blend with the milk and vanilla. Stir in the melted cocoa powder and butter mixture until smooth.
8. Spread the frosting over the cooled brownies, cut into 12 pieces, and enjoy!