Cook time – 30 minutes

serves – 24

9×13 inch pan

1/2 cup vegetable oil

1 1/2 cups white sugar

2 tsp vanilla

2 cups all-purpose flour

1/2 cup unsweetened cocoa powder

1 1/2 tsp baking soda

1 tsp salt

2 cups shredded zucchini

1/2 cup chopped walnuts

Preheat oven to 350 degrees. Grease and flour a 9×13 ” baking pan

In a large bowl, mix together the oil, sugar and 2 tsp 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 pan.

Bake for 25-30 minutes in the preheated oven, until brownies spring back when gently touched.

Make frosting while brownies cool. Melt together the 6 tablespoons of cocoa and margarine; set aside to cool.

Meanwhile, blend together the confectioners’ sugar, milk and 1/2 tsp vanilla. Stir in the cocoa mixture. Spread over cooled brownies before cutting into squares.

Frosting:

6 T unsweetened cocoa powder

1/4 cup margarine

2 cups confectioners’ sugar

1/4 cup milk

1/2 tsp vanilla extract

209 calories per serving.