If you plant zucchini, it never fails, you have one or 2 or 6 that get away from you and they are now the size of your forearm. Well, even though that might seem like an overwhelming vegetable to use for dinner tonight, if you shred it and put it into your baking you can be happy about 2 things: not letting your produce go to waste and also making your brownies seem healthier!
To save time and keep my time in the kitchen to a minimum, I use my favorite brownie mix. Anyone will do, but I am partial to my Craveable Kitchen Brownie Mix! I use 2 mixes to make this as a 9×13 pan
2 packages brownie mix (preferably one that contains chocolate chips) and required eggs, oil, water
2 cups finely shredded zucchini
1 cup butter, room temperature
2 teaspoons vanilla extract
1/4 cup milk
3 cups powdered sugar
3/4 cup cocoa powder
1/4 teaspoon iodized salt
Preheat oven to 350. In a mixing bowl, combine brownie mix, eggs, oil, water, and zucchini. Stir until evenly combined. Pour batter into greased 9×13 pans. Bake for 35 minutes or until cake tester comes out clean. Remove from the oven and let cool completely before frosting. (if you are like me and need to rush this process, put the pan in your freezer for 30 minutes)
To prepare the butter cream frosting, place the butter in a mixing bowl with vanilla extract, milk, powdered sugar, cocoa powder, and salt. Start with mixer on low and once ingredients have started to combine, increase your mixer speed to high. Whip until the mixture is smooth. If needed, add more milk a teaspoon at a time. Spread frosting over cooled brownies.