Zucchini Nut Brownies

This is yet another way to use up your zucchini. It's always great to take a vegetable out of your garden and make it into a sweet dessert, right?

I have to say these were good, but I think I'd prefer zucchini bread or cake. But talk to my husband about it because I think he ate the whole pan by himself, bascially. So, they must have been good.

Enjoy!!

{ZUCCHINI NUT BROWNIES}
click here for a printable version of this recipe
1/2 c. vegetable oil
1 1/2 c. sugar
2 tsp. vanilla extract
2 c. flour
1/2 c. unsweetened cocoa powder
1 1/2 tsp. baking soda
1 tsp. salt
2 c. zucchini, shredded
1/2 c. walnuts, chopped
(I also had to add a couple tablespoons water because it was too dry, which could have been because my zucchini had been sitting half-cut in the fridge for a few days and lost some moisture.)

FROSTING:
6 T. unsweetened cocoa powder
1/4 c. margarine
2 c. powdered sugar
1/4 c. milk
1/2 tsp. vanilla extract

Preheat oven to 350 degrees. Grease and flour 9x13" 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. 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. 

Source: allrecipes.com