Preheat oven to 350° F. Grease and flour a 9” x 13” baking pan and set aside.
In a large bowl, combine the oil, sugar and vanilla and mix until well blended.
In another bowl, combine the flour, 1/2 cup cocoa powder, baking soda, and salt, and add to the sugar mixture. Fold in the zucchini and walnuts, if using. Note: Don’t worry if the batter seems dry at this point, the zucchini adds moisture as it cooks. Have faith!
*If your zucchini seems very dry when you’re shredding it, you may add a tablespoon of water at a time to the batter. But it will be a much drier batter than you’re used to for brownies.
Spread the batter evenly into the pan. Bake for 25 to 30 minutes, until brownies spring back when gently touched.
To make the frosting:6 tablespoons unsweetened cocoa powder¼ cup melted butter2 cups confectioners' sugar¼ cup milk½ teaspoon vanilla extract Melt together the 6 tablespoons of cocoa powder and butter; mix thoroughly with a whisk and 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.
If you skip the frosting, these brownies are totally vegan!
