Zucchini Brownies

It is not a mistake that this recipe does not call for eggs.

INGREDIENTS:

• 1/2 cup vegetable oil
• 1 and 1/2 cups white granulated sugar
• 2 teaspoons vanilla extract
• 2 cups shredded zucchini
• ....
• 2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 and 1/2 teaspoons baking soda
• 1 teaspoon salt
• 1/2 cup chopped walnuts (optional)

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C).  
2. Grease and flour a 9 x 13" baking pan/dish.
3. In a large bowl, mix together the oil, sugar, 2 teaspoons vanilla, and the 2 cups shredded zucchini until well blended.
4. Combine the 2 cups flour, 1/2 cup cocoa, baking soda and salt.  Stir into the sugar mixture.
5. Fold in the walnuts (optional).  Instead of folding the walnuts into the stiff batter, I just sprinkled them on top before baking and then gently pressed them in a little bit with the back of a spatula.
6. Spread evenly into the prepared pan.
7. Bake for 25 to 30 minutes in the pre-heated oven until brownies spring back when gently touched, OR until a toothpick comes out clean.  Do not over bake.

FROSTING?????  IF you want to put a frosting on these, melt together 6 tablespoons unsweetened cocoa powder and 1/4 cup (1/2 stick) butter. Set aside and let this cool.  In a medium bowl, blend together 2 cups powdered sugar, 1/4 cup milk, and 1/2 teaspoon vanilla.  Add this to the melted and cooled cocoa/butter mixture.  Mix/beat well until very smooth.  Spread over cooled brownies before cutting into squares.