ZUCCHINI BROWNIES

Chocolate and zucchini is a combination that works suprisingly well. I've seen a lot of recipes for chocolate zucchini cakes and brownies. But since my friend, Kathy, had great success with this recipe I decided to make this one. She also told me it is good without the frosting (but, really, why would I not put this yummy frosting on top?)

The fam enjoyed--even little kids likes them and didn't notice the shards of zucchini. So give it a try--I think they would freeze well, too.


INGREDIENTS

* 1/2 cup vegetable oil
* 1 1/2 cups white sugar
* 2 teaspoons vanilla extract
* 2 cups all-purpose flour
* 1/2 cup unsweetened cocoa powder
* 1 1/2 teaspoons baking soda
* 1 teaspoon salt
* 2 cups shredded zucchini
* 1/2 cup chopped walnuts
*
* 6 tablespoons unsweetened cocoa powder
* 1/4 cup butter
* 2 cups confectioners' sugar
* 1/4 cup milk
* 1/2 teaspoon vanilla extract

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
2. In a large bowl, mix together the oil, sugar and 2 teaspoons vanilla until well blended. Combine the flour, 1/2 cup cocoa, baking soda and salt; stir into the sugar mixture. Fold in the zucchini and walnuts. Spread evenly into the prepared pan.
3. Bake for 25 to 30 minutes in the preheated oven, until brownies spring back when gently touched. To make the frosting, melt together the 6 tablespoons of cocoa and margarine; set aside to cool. In a medium bowl, blend together the confectioners' sugar, milk and 1/2 teaspoon vanilla. Stir in the cocoa mixture. Spread over cooled brownies before cutting into squares.