Zucchini Brownies

YES!!!! Another way to use up some surplus of zucchini.  The added bonus is that the main brownie is eggless and milk-less making it perfect for those with allergies.  The frosting recipe that is also attached does have dairy products.

One very important note though....The recipe says to use a 9x13 pan.  I used the next size smaller without even thinking.  The brownies ended up being like over 2 inches thick and took forever to bake.  SOOOO...I will definitely be using a 9x13 pan from here on out.

Here is what you need for the brownies.
1/2 Cup oil
1 1/2 Cups Sugar
2 tsp vanilla
2 Cups Flour
1/2 Cup cocoa powder
1 1/2 tsp baking soda
1 tsp salt
2 Cups grated/shredded zucchini
1/2 Cup walnuts, optional

1) Preheat oven to 350.  Mix together the oil, sugar, and vanilla. 
2) Add the flour, cocoa powder, baking soda, and salt and mix well.  The batter may appear lumpy or dry.
3) Fold in the zucchini and walnuts.
4) Pour into a greased or lined 9x13 pan and bake 25-30 minutes.
5) Cool and then frost with chocolate frosting.

Optional Frosting:
6 Tbsp cocoa powder
1/4 Cup Margarine
2 Cups powdered sugar
1/2 Cup milk
1/2 tsp vanilla

1) Melt the cocoa powder and margarine in a small saucepan over low heat.  After it melts, set it aside and let it cool. 
2) Blend together the powdered sugar, milk, and vanilla.  Stir in the cooled cocoa and butter.  Mix well.  Spread over the cooled brownies.

****Note****I did frost mine with chocolate frosting, but I did NOT use this recipe.  I can not vouch for whether this one tastes good or turns out.