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 (optional)
Note: There are no eggs in this recipe. This allows for the fudgy texture of the brownies.
6 Tablespoons cocoa powder
1/4 cup butter
2 cups confectioners’ sugar
1/4 cup milk
1/2 teaspoon vanilla
Preheat oven to 350° F. Grease and flour a 9” x 13” baking pan. In a large bowl, combine the oil, sugar and 2 teaspoons vanilla and mix until well blended. In another bowl, combine the flour, 1/2 cup cocoa, baking soda and salt, and add to the sugar mixture. Fold in the zucchini and walnuts.
Don’t worry if the batter seems dry at this point, the zucchini adds moisture as it cooks.
Spread the batter evenly into the pan. Bake for 25 to 30 minutes, until brownies spring back when gently touched.
To make the frosting, melt together the 6 tablespoons of cocoa powder and butter; mix throughly 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.