Magic (healthy) Brownies

I had several Zucchini that I needed to use up before they went off, so I did a quick search on the internet to find some semi healthy type dish to cure our sweet tooth that we had last night. I found heaps of recipies for zucchini bread, but most required splenda (so wish they sold that in NZ!!!) or eggs - which we were currently out of. Then I came across this....OMG...you HAVE TO TRY IT. It's Zucchini brownies and it turned out awesome. It's my new fav recipie.

A few tips....
The batter will be DRY - and you'll think it won't turn out, but it will b/c the moisture from the zucchini is what makes the brownies moist. Trust me. I had to kind of press the batter into the pan.

Also - I reduced the amount of oil and sugar in the recipie but next time I'll sub applesauce which will also cut lots of fat. Also....I didn't make the icing or put nuts in- they were good enough without them. When baked, you won't even see the zucchini and no one will ever be able to tell you put it in.

Magic!



120 ml vegetable oil
300 g white sugar
10 ml vanilla extract
250 g all-purpose flour
45 g unsweetened cocoa powder
7 g baking soda
6 g salt
250 g shredded zucchini
60 g chopped walnuts

30 g unsweetened cocoa powder
55 g margarine
240 g confectioners' sugar
60 ml milk
3 ml 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.