Wednesday, August 12, 2009

Zucchini Brownies

So... as many of you might know, I happened across a ginormous zucchini a week ago.  It happens to many people, quite frequently, this time of year!  Anyhow, I ended making quite a few different things with it, and the top favorites were zucchini brownies and my variation of zucchini bread.  With that, here is the chocolaty delight!

Zucchini Brownies

1/2 c. vegetable oil
1 1/2 c. white sugar
2 tsp. vanilla
2 c. white flour
1/2 c. unsweetened cocoa powder
1 tsp. salt
1 1/2 tsp. baking soda
2 c. grated zucchini (do NOT drain water out)
1 c. chopped walnuts, if desired

1/4 c.  butter
6 Tbls. unsweetened cocoa powder
1/4 c. milk
2 c. powdered sugar
1/2 tsp. vanilla

1. Preheat oven to 350; grease and flour a 9 x 13" baking pan.  
2. In a large bowl (I use my kitchenaid for everything), mix together the oil, sugar, and vanilla until well blended.  In a separate bowl (again, I just put it all in my kitchenaid), sift together flour, cocoa, baking soda, and salt.  Add to wet ingredients and mix well.  Fold in zucchini and nuts. Spread into prepared pan and bake for 20-25 minutes, or until the center springs back when gently touched.
3. To make frosting, melt butter and cocoa and mix well together, then set aside to cool.  Blend together milk, sugar, and vanilla, then blend in cocoa mixture.  Spread over brownies once completely cooled.