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

Hershey's Cocoa Frosting
1 stick (1/2 cup) butter/margarine
2/3 cup Cocoa
3 cups Powdered Sugar
1/3 cup milk
1 teaspoon Vanilla Extract (or whatever flavor you want)

DIRECTIONS

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.

Bake for 25 to 30 minutes in the preheated oven, until brownies spring back when gently touched.

To make the frosting:
Melt butter. Stir in cocoa.
ALTERNATELY, add powdered sugar and milk beating on medium speed to spreading consistency. Add more milk if needed. Stir in Vanilla. (Makes about 2 cups)

MAKES: One 9x13 pan.

NOTES:
A few tips on this recipe. First, don't use a hand mixer to blend the batter (unless you chop up your shredded zucchini), I left mine long and it twisted up the beaters and made a total mess.
Second, the texture is not quiet brownies not quiet cake. It is VERY moist due to the zucchini releasing moisture (which you want). Also, the batter gets most of it's "liquid" from the zucchini, so don't freak out when it's all dry BEFORE you add it.