Eggless Zucchini Brownies

This recipe was shared with me by a friend.  These are not only amazing they might be the BEST brownies I have ever made.  They are more cake-like than fudge-like as far as brownies go.  With all the zucchini coming out of the garden this year I might be making these a few more times before the season is over.  I wonder if they freeze well.

Brownies

• 2 cups flour
• 1 1/2 tsps baking soda
• 1 tsp salt
• 1/2 cup cocoa powder
• 1 1/2 cups sugar
• 1/2 cup vegetable oil
• 2 tsps vanilla
• 2 cups shredded zucchini
• 1/2 cup chopped walnuts, toasted, plus additional for topping

Preheat the oven to 350ºF.

Grease and flour a 9x13" cake pan.

In large mixing bowl combine the flour, baking soda, cocoa, salt, and sugar.

Add the vegetable oil, vanilla, and zucchini and mix well.  The mixture will seem too dry in the beginning but the zucchini will release some moisture as you mix it.

Fold in the chopped walnuts.

Pour into the cake pan and spread evenly.

Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.

Allow to cool completely before frosting.

Frosting

• 6 tbsps cocoa powder
• 1/4 cup butter, melted
• 2 cups powdered sugar, sifted
• 1/4 cup milk
• 1/2 tsp vanilla

In an electric mixer combine all the ingredients and mix until smooth.

Spread on the the cooled cake and then top with a few toasted walnut pieces.