Zucchini Brownies

WATCH OUT! You might drool.. Big favorite at the farm this past weekend. I didn't think we'd finish off the pan, but it happened! The frosting is by far the most delicious. I was definitely excited about adding zucchini into a cake recipe. I loved it! FYI - the batter is strange and powdery. You will think you're doing it wrong. But, once you add in the zucchini it thickens up and looks just like brownie batter.

Ingredients

1/2 cup vegetable oil

1 1/2 cups white sugar

2 tsp vanilla extract (pure vanilla is better)

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: I left them out)

Icing:

6 Tbsp unsweetened cocoa powder

1/4 cup margarine

2 cups confectioner's sugar

1/4 cup milk

1/2 tsp vanilla extract

Directions:

1. Preheat oven to 350 degrees F. Grease and flour a 9x13 inch baking pan.

2. In a large bowl, mix together the oil, sugar and 2 tsp 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. It is very, VERY thick and you almost have to pat it down. If you add an egg it will be even more cake like, sod on't do it! Spread evenly into the prepared pan.

3. Bake for 25-30 minutes in the preheated oven, until brownies spring back when gently touched.

4. FROSTING: melt together 6 Tbsp of cocoa and margarine; set aside to cool. in a medium bowl, blend together the confectioners' sugar, milk and 1/2 tsp vanilla. Stir in the cocoa mixture. Spread over cooled brownies before cutting into squares.