Zucchini Brownies

picture from allrecipes.com

We have had so many big garden zucchini given to us recently. We love zucchini around here. I usually saute them in a little bit of olive oil with salt and pepper (add some toasted almonds, yum) or make zucchini bread. But with so many coming through our door I have been trying different ways to use them up. This zucchini brownie recipe is my new favorite. It is so moist and oh, so delicious! I found it at allrecipes.com, but added a bit of whole wheat flour to make them a little healthier. They came out yummy and were a hit around here. Maya gobbled them up too, not even noticing the zucchini.

Zucchini Brownies

1/2 Cup Oil
1 1/4 Cup Sugar
2 tsp. Vanilla
1 1/2 Cups All-purpose Flour
1/2 Cup Whole Wheat Flour
1/2 Cup Unsweetened Cocoa Powder
1 1/2 tsp baking soda
1 tsp. Salt
2 Cups Shredded Zucchini

6 TBSP Unsweetened Cocoa Powder
1/4 Cup Margarine
2 Cups Powder Sugar
1/4 Cup Milk
1/2 tsp. vanilla

Preheat Oven at 350 degrees. Mix oil, sugar, and vanilla. Combine flour, cocoa, baking soda, and salt. Add to sugar mixture. It will be very dry at this point. Fold in zucchini. (this will add some moisture). Spread evenly into a 9 x 13" pan and bake for 25-30 min or until brownies spring back when gently touched.

Frosting: Melt margarine and add cocoa. Set aside. Mix powder sugar, milk and vanilla. Add cocoa mix and blend well. Spread on cooled brownies.

Enjoy!