Zucchini Brownies

Used to love how moist these stayed as a kid. And how chocolate they were. Wonder how it would be if you tried to blend up the zucchini before adding it? These could easily be made a day ahead. Frosting makes them pretty rich.

from Ball p. 399

Ingredients:
 brownies
2 C all-purpose flour
1/2 C unsweetened cocoa powder
1 1/2 tsp baking soda
1 tsp salt
1/2 C vegetable oil
1 1/2 C white sugar
2 tsp vanilla extract
2 C shredded zucchini (blended?)
1/2 C chopped walnuts (optional
frosting
6 T unsweetened cocoa powder
1/4 C margarine/butter
1/4 C milk
1/2 tsp vanilla extract


Directions:

1. Preheat oven to 350 degrees. Grease and flour a 9x13 inch baking pan.

2. In a large bowl mix flour, 1/2 c. cocoa, baking soda, and salt; in a separate bowl mix sugar, oil,
    and 2 tsp vanilla until well blended. Then combine both wet and dry mixtures together.

3. Fold in the zucchini and nuts (optional). Spread evenly into the prepared pan.

4. Bake for 25-30 min. in the preheated oven, until brownies spring back when gently touched.
     Allow to cool before frosting.

5. Frosting: melt together the 6 T cocoa and margarine; set aside to cool. In a medium bowl, blend together the powdered sugar, milk, and 1/2 tsp vanilla. Stir in cocoa mixture.

6. Spread over cooled brownies before cutting into squares.