Zucchini Brownies (Recipe)

We're still getting zucchini from the garden, so I decided to try something new.  This is a decadent dessert!  I hope you get a chance to try it, it's a great way to sneak veggies in the kids.

Brownies:

1/2 cup vegetable oil
1 1/2 cups white sugar
2 tsp. vanilla
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 1/2 tsp. baking soda
1 tsp. salt
2 cups shredded zucchini
1/2 cup chopped walnuts (optional)

Frosting:
6 tablespoons unsweetened cocoa powder
1/4 cup butter
2 cups powdered sugar
1/4 cup milk
1/2 tsp. vanilla

Preheat oven to 350.  Grease and flour 9X13 pan.

In large bowl, mix together oil, sugar and 2 tsps. vanilla until well blended.   In separate bowl combine the flour, 1/2 cup cocoa powder, baking soda and salt; mix well.  Combine sugar mixture with flour mixture.  

YOU WILL HAVE A VERY DRY BATTER AND YOU'LL THINK "OH NO, I NEED TO ADD LIQUID!"   Tell yourself to shut up and follow the recipe, trust me.

Stir in the 2 cups of zucchini and the nuts.  The moisture from the zucchini will blend nicely with the dry ingredients and you'll have a wonderful texture. Stir well before placing in baking dish.

Bake for 25-35 minutes, or until brownies spring back when touched.  The amount moisture in the zucchini will determine baking time.  Start at 25 minutes and add more time as needed.

Frosting: 
Melt butter and stir in 6 tablespoons of baking cocoa, stir well, set aside.  Mix powdered sugar, milk and vanilla. (It will be very thin.)  Blend in butter/cocoa mixture.  Spread over cooled brownies.

Enjoy!