6 tablespoons unsweetened cocoa powder
¼ cup butter
2 cups confectioners sugar
½ cup milk (could use 1/4 c.)
½ teaspoon vanilla extract
½ cup canola oil
1 ½ cups white sugar
2 teaspoon vanilla extract
2 cups all purpose flour ( I used 2 C. of mygluten free flour blend
½ cup unsweetened cocoa powder
1 ½ teaspoons baking soda
1 teaspoon salt
2 cups fresh zucchini (shredded)
½ cup chopped walnuts,optional
Pre-heat the oven to 350 degrees.
To make the frosting- In a small saucepan over low heat melt together the cocoa powder and margarine. Set aside to cool. In a medium bowl, with a mixer, blend confectioner’s sugar, milk, and ½ teaspoon vanilla extract. Stir in the margarine/cocoa mixture, allow to mix for a couple of minutes. Set in fridge to chill and set up more. Spread over cooled brownies, allow to set up (I placed mine in the fridge for a couple hours) then cut into squares. The longer these brownies sit, the thicker the frosting will become.
Grease and flour a 9×13 inch baking dish. (I lined with parchment)
In a large bowl mix together oil, sugar and 2 teaspoons of vanilla extract until well blended. In another bowl combine the flour, ½ cup cocoa powder, baking soda and salt. A little at a time stir into the sugar mixture. Fold in zucchini and walnuts. The batter will be dry and crumbly, don’t worry. Spread the mixture evenly into the prepared baking dish, lightly press.
Place into the oven and bake for 25-30 minutes until the brownies spring back when gently touched. Remove from the oven and allow them to cool before frosting.