Saturday, January 21, 2012

Zucchini Brownies by KM

1/2 cup vegetable oil
1 1/2 cups sugar
2 teaspoons vanilla extract
2 cups flour
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 cups shredded zucchini
1/2 cup toasted chopped walnuts

6 Tablespoons unsweetened cocoa powder
1/4 cup butter or vegan margarine
2 cups confectioner's sugar
1/4 cup milk
1/2 teaspoon vanilla extract

1. preheat oven to 350F/175C. Grease and flour a 9x13 inch baking pan.
2. in a large bowl, mix together the oil, sugar and 2 t vanilla until well blended. In a separate bowl, 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.
3. Bake for 25-30 min until brownies spring back when gently
4. To make the frosting: melt together the 6 T of cocoa and margarine; set aside to cool. In a separate bowl, blend together the confectioner's sugar, milk and 1/2 t vanilla. Stir in the coco mixture. Spread on cooled brownies.

This also works well with whole wheat flour. My hiking-junky brother thought these were the bomb!

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