Tuesday, August 25, 2009

Zucchini Brownies


1/2 cup vegetable oil
1 1/2 cups white sugar
2 tsp vanilla
2 cups 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 (I left these out)


1/4 cup margarine
6 TBS unsweetened cocoa
2 cups powdered sugar
1/4 cup milk
1/2 tsp vanilla

Preheat oven to 350*. Spray a 9x13" baking pan with non-stick spray.

In a large bowl, mix together the oil, sugar and 2 tsp vanilla. It will still be pretty powdery, but mix until well blended. In a seperate bowl, combine the flour, 1/2 cup cocoa, baking soda and salt. Stir in to the sugar mixture. Fold in the zucchini and walnuts.

The batter will be very crumbling. Pour and then press it into your pan. Don't worry, the zucchini will add plenty of moisture as it cooks.

Bake for 25-30 minutes in the oven. Brownies should spring back when gently touched.

To make the frosting, melt together the 1/4 cup margarine and 6 TBS cocoa over medium heat; set aside to cool. In a medium bowl, blend together the powdered sugar, milk and 1/2 tsp vanilla. Stir in the cocoa mixture. I blended these with my hand mixer.

Spread over cooled brownies!

*I've made these twice and my family loves them. They are chewy and moist. The first time the bottom had a sugary texture, but the second time around I didn't find that at all. I got this recipe from Allrecipes.com.