Tasty Tuesday Zucchini Brownies!

It's that time of year again. The zucchini are about to start coming out of our ears. If we're lucky, that is. Donna sent me this recipe last August, but by that time, my plants were dead from squash vine borers. Hopefully this year will be better. I've been spraying the plants, but some have already succumbed. I spotted two tiny zucchinis when I sprayed them today. Fingers crossed that I can actually try this recipe!

ZUCCHINI Brownies(Makes 24)

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients

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

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
2. 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.
3. 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.
4. Bring your own bronc buster to the table to feast on the brownies!!