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)
6 tablespoons unsweetened cocoa powder
1/4 cup margarine (I used butter)
2 cups confectioners' sugar
1/4 cup milk
1/2 teaspoon vanilla extract
Preheat oven to 350 degrees F. Grease and flour a 9x13 inch baking pan.
In a large bowl, mix together the oil, sugar and 2 teaspoons 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. ***NOTE: if the mixture is very dry and crumbly at this point, add in water a couple tablespoons at a time until the batter is moist and will pour into the pan. When I use thawed zucchini shreds, the water in the bag is enough to moisten the batter.***
Spread evenly into the prepared pan.
Bake for 25 to 30 minutes in the preheated oven, until brownies spring back when gently touched.
To make the frosting, melt together the 6 tablespoons of cocoa and margarine; 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.