1/2 cup vegetable oil
1 1/2 cups granulated 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 zucchini, shredded
1/2 cup walnuts, chopped
6 tablespoons unsweetened cocoa powder
1/4 cup butter or margarine
2 cups confectioners (powdered) sugar
1/4 cup milk
1/2 teaspoon vanilla extract
Preheat oven to 350°F (175°C). Grease a 13" x 9" baking pan using Pan Release.
In a large bowl, mix together the oil, sugar and 2 teaspoons 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 prepared pan. Cool on wire rack
Bake for 25 to 30 minutes in the preheated oven, until brownies spring back when gently touched.
To make the icing, melt together the 6 tablespoons of cocoa and butter. Set aside to cool. In a medium bowl, blend together the powdered sugar, milk and 1/2 teaspoon vanilla. Stir in the cocoa mixture. Spread over cooled brownies. Cut into squares.
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