 |
| Ingredients | Grams | Baker's % |
| Shredded Zucchini | 200 | 83.3 |
| Sugar | 300 | 125 |
| Canola Oil | 161 | 67.1 |
| Vanilla Extract | 8.6 | 3.6 |
| Flour | 240 | 100 |
| Cocoa | 37 | 15.4 |
| Baking Soda | 7.2 | 3 |
| Salt | 10 | 4.2 |
| Walnuts | 59 | 24.6 |
Frosting
| Ingredients | Grams | Baker's % |
| Butter | 200 | 83.3 |
| Sugar | 300 | 125 |
| Milk | 161 | 67.1 |
| Semi-Sweet Chocolate Chips | 8.6 | 3.6 |
| Marshmallow | 240 | 100 |
| Vanilla Extract | 37 | 15.4 |
Directions
Combine zucchini, sugar and oil. Add dry ingredients and mix well.
Pour into a greased 9x13 pan and bake at 350 to 350°F for 35-40 minutes.
Cool 30 minutes.
For frosting, melt butter in a saucepan on medium heat.
Stir in sugar and milk, and bring to a boil, stirring frequently.
Boil and stir 1 minute, then remove from heat.
Stir in chocolate chips and marshmallows until melted.
Add vanilla and quickly spread over brownies.
