Zucchini Brownies

Another zucchini recipe!  I made these last night and made the kids finish eating them before I revealed the secret ingredient! :)  They LOVED them!  Val and I did as well!  They are so fudgy and delicious and a great way to sneak a veggie into dessert!  We didn't add the walnuts because of the kiddos, but I'm sure they taste great that way too!  They were easy to make and I will definitely be making them again!  FYI the "batter" seems really dry before adding the zucchini, but don't freak out!  They will produce a VERY moist, fudgy brownie that you will love!  Enjoy!

1/2 cup 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

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 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.