Zucchini Brownies

Yield: 1 9x13 pan

Ingredients

• ½ cup coconut oil (another vegetable oil will work as well)
• 1½ cups white sugar
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• ½ cup unsweetened cocoa powder (I used dark)
• 1½ teaspoons baking soda
• 1 teaspoon salt
• 2 cups finely shredded zucchini

 Frosting:

• 5 tablespoons unsweetened cocoa powder
• ¼ cup melted butter
• 2 cups confectioners' sugar
• ¼ cup milk
• ½ teaspoon vanilla extract

Instructions

1. Preheat oven to 350F. Lightly spray or grease a 9x13 baking pan or line the bottom with parchment paper. Set aside.
2. In a large bowl, whisk together the oil, sugar, and vanilla until smooth and well-combined. Sprinkle the flour, cocoa powder, soda and salt over the wet ingredients and stir until just incorporated. (The batter will be dry at this point- worry.)
3. Fold in the zucchini and mix for just a few seconds or until batter is well combined.
4. Spread into the prepared pan and bake for 25-30 minutes or until a cake tester inserted into the middle of the pan comes out with a few moist crumbs.
5. Allow brownies to cool completely before frosting.

For the frosting:

1. In a medium-large bowl, stir together the butter and cocoa powder until smooth. Add the powdered sugar, ½ cup at a time, alternating with the milk. Stir in the vanilla.
2. Spread frosting over cooled brownies and enjoy!