Rich, moist, and super delicious!
1/2 cup canola oil 1 1/2 cups white sugar 2 teaspoons vanilla 2 cups flour 1/2 cup unsweetened cocoa powder 1 1/2 teaspoons baking soda 1 teaspoon salt 2 cups shredded zucchini 1/2 cup chopped walnuts or pecans (I omitted)
Preheat oven to 350°F.
In a bowl, mix together the oil, sugar and vanilla until well blended. I found it was best to mix by hand, this mixture ends up being so dry, that the stand mixer was no good, and ended up doing it with a spoon after anyway.
Stir in the dry ingredients. Fold in the zucchini and nuts.
The mixture will seem dry… but don't worry, as it mixes, it moistens up, and will hold together in the pan.
Gently press the dough/batter evenly into a greased 9 x 13 pan. Bake for 25 to 30 minutes, until brownies spring back when gently touched or a toothpick comes out clean.
After cooling, top with icing!
1/4 cup butter (room temperature) 2 cups icing sugar 4 tablespoons unsweetened cocoa powder 1/4 cup milk
I will be the first to admit, I don't follow a recipe for icings…. so you may have to play with the amounts a bit. I always sat art with 1/4 cup butter, and mix in icing sugar and milk until the right consistency is made… then add cocoa til it's flavoured just right. If I need more than is mixed up, I typically just add icing sugar, and milk until it's enough for whatever I'm making. So keep your ingredients nearby to make the perfect icing.
These brownies were delicious… no sign of zucchini, but it's there! :)