* Zucchini Brownies *

Have I ever mentioned how awesome I think Allrecipes is? If not, I'll say it again. I think Allrecipes is pretty sweet! Anyways, I needed to make some more stuff with zucchini (since we have A LOT of zucchini coming our way) and I decided to make zucchini brownines. I'm sure everyone has their own zucchini brownie recipe but mine is just so-so. So I typed "really good zucchini brownies" into google and this recipe popped up...and, with a 4.5 star rating out of over 1000 people, how can this recipe not rock? We tried it and it was delicious! (It is a little bit more like cake than a brownie just FYI) So if you need to use up some zucchini and want to branch out from your stand-by zucchini brownie recipe, try this one!

* Zucchini Brownies *1/2 cup vegetable oil
1 1/2 cups white 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 shredded zucchini
1/2 cup chopped walnuts

6 tablespoons unsweetened cocoa powder
1/4 cup margarine
2 cups confectioners' sugar
1/4 cup milk
1/2 teaspoon vanilla extract

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan. 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. (batter will be very dry and weird looking...I promise it is normal)
Bake for 25 to 30 minutes in the preheated oven, until brownies spring back when gently touched.
To make the frosting, melt together the 6 tablespoons of cocoa and margarine; set aside to cool. In a medium bowl, blend together the confectioners' sugar, milk and 1/2 teaspoon vanilla. Stir in the cocoa mixture. Spread over cooled brownies before cutting into squares.