Zucchini Brownies

This time of year our zucchini plants are producing very well.  Our second planting is flowering and also will be producing soon!  Yes we love zucchini!  I’m always looking for new ways to use it up.  I stumbled on a recipe of zucchini brownies that I just had to try.

They came out good but seem to be just missing a little something.  Perhaps its because I left the nuts out, I also didn’t use the frosting.  I will be trying another batch soon with some nuts sprinkled in.

When you mix this together it looks VERY dry.  But as it cooks the liquid from the zucchini brings it together nicely.

Here is the recipe as found on all recipes.

• 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
• 6 tablespoons unsweetened cocoa powder
• 1/4 cup margarine
• 2 cups confectioners’ sugar
• 1/4 cup milk
• 1/2 teaspoon vanilla extract
  

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch baking pan.
2. 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.
3. 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.