Ingredients
Brownie Ingredients:
1/2 cup vegetable oil (I substitute here w/ 1/2 C apple sauce or 1/2 C apple butter - if you use apple butter the brownies taste a bit apple-y)
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 (I usually put in a little bit more just because)
1/2 cup chopped walnuts (I usually chop up extra and sprinkle on the top of the brownies)
Icing Ingredients:
6 tablespoons unsweetened cocoa powder
1/4 cup margarine or butter
2 cups confectioners’ sugar
1/4 cup milk (I have tried making this with soy milk and it came out a bit funky - so I recommending using “real” milk)
1/2 teaspoon vanilla extract
Preparation
Preheat oven to 350 degrees F. Grease and flour a 9x13 inch baking pan. Mix together the oil (or applesauce or apple butter), sugar, and vanilla until well blended. Combine the flour, cocoa, baking soda and salt; gradually mix into the sugar mixture. (If you use apple butter or apple sauce the dough is a bit crumbly at this point but it will hold together once you had the zucchini). Fold in the zucchini and walnuts. Spread evenly into the prepared pan - it should be sort of thick and you may need to spread it out with a spatula. Bake for 25 to 30 minutes or until brownies are done. While the brownies are baking: melt together the 6 tablespoons of cocoa and margarine or butter; let cool. Blend together the confectioners’ sugar, milk and vanilla. Stir the cooled cocoa mixture into the milk mixture. Spread over cooled brownies before cutting them.
