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Frosted Brownies

"These moist fudgy brownies disappear fast at potluck dinners," reports Ruth Bramble, Rushville, Missouri. You won't even know there's zucchini in them.

24 ServingsPrep: 20 min. Bake: 35 min. + cooling

Ingredients

2 cups all-purpose flour
1/3 cup baking cocoa
1-1/2 teaspoons baking soda
1 teaspoon salt
2 cups shredded zucchini
1-1/2 cups sugar
3/4 cup vegetable oil
1/2 cup chopped walnuts
2 teaspoons vanilla extract
FROSTING:
1/4 cup butter, cubed
1 cup sugar
1/4 cup milk
1/2 cup semisweet chocolate chips
1/2 cup miniature marshmallows
1 teaspoon vanilla extract
1/2 cup chopped walnuts, optional

Directions

In a large bowl, combine the flour, cocoa, baking soda and salt. In
a small bowl, combine the zucchini, sugar and oil; stir into dry
ingredients until blended. Stir in walnuts and vanilla.
Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for
35-40 minutes or until a toothpick comes out clean. Cool on a wire
rack for 30 minutes.
In a large saucepan, melt butter; stir in sugar and milk. Bring to a

2 of 2

Frosted Brownies (continued)

Directions (continued)

boil over medium heat, stirring frequently. Cook and stir 1 minute
or until smooth. Remove from the heat. Stir in chips and
marshmallows until melted and smooth; add vanilla. Spread over
brownies. Sprinkle with walnuts if desired. Yield: 2 dozen.

Nutrition Facts: 1 serving (1 each) equals 239 calories, 12 g fat (3 g saturated fat), 5 mg cholesterol, 199 mg sodium, 33 g carbohydrate, 1 g fiber, 2 g protein.