| | Directions | | Preheat oven to 350°. Grease and flour a 9x13 inch baking pan. In a large bowl mix together the oil, sugar and 2 tsp. vanilla until well blended. Combine the flour, 1/2 C. cocoa, baking soda and salt; stir into the sugar mixture. Fold in the zucchini and walnuts (if desired). Spread evenly into the prepared pan. Bake for 25-30 minutes in the preheated oven, until the cake springs back when touched gently. To make the frosting, melt together the 6 T. of cocoa and butter or margarine; set aside to cool. In a medium bowl, blend together the confectioners' sugar, milk and 1/2 tsp. vanilla. Stir in the cocoa mixture and blend until light and fluffy. Spread over cooled brownies. |
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| Ingredients | | - |  | 1/2 cup vegetable oil |
| - | | 1 1/2 cups 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, if using frozen zucchini do not drain the water |
| - | | 1/2 cup chopped walnuts (optional) |
| - | | Frosting |
| - | | 6 tablespoons unsweetened cocoa powder |
| - | | 1/4 cup margarine or butter |
| - | | 2 cups confectioners sugar |
| - | | 1/4 cup milk |
| - | | 1/2 teaspoon Vanilla Extract |
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