Pumpkin Zucchini Brownies and the BEST Milk Chocolate Frosting

Pumpkin Zucchini Brownies and the BEST Milk Chocolate Frosting

Prep Time: 30 minutes. Start to Finish: 1 hour. Serves 10

Brownie Ingredients:

2 cups flours
3 tbsp cocoa powder

1 1/2 tsp baking soda

1 1/4 cup sugar

1 tsp salt

2 cups shredded zucchini

1 can pumpkin puree

1/2 cup oil

2 tsp vanilla

Frosting Ingredients:

1 cube butter

2 rounding tbsp cocoa powder

1 can evaporated milk

2 tsp vanilla
1 package of powdered sugar

Directions:

Preheat oven to 350º F.
Mix dry ingredients, then add the wet ingredients
Stir into well mixed.
Bake at 350 for 25 minutes
Allow to cool while making the frosting

Melt the butter in a saucepan
Add cocoa; stir and bring to a boil
Promptly remove from heat
While hot, add 2 cups of powdered sugar and 2 tbsp evaporated milk and beat with a mixer until smooth.
Continue adding powdered sugar and milk (ONE tbsp at a time!) until powdered sugar package is fully used and the frosting is a spreadable consistency
Add the vanilla and beat until smooth

Excess frosting can be stored in your fridge and used in many ways! Apple dipping, baked bananas, frosting on graham crackers, or as s'more toppings!