Ingredients:
1/3 cup canola oil
1 cup sugar
1 eggs
1 teaspoon vanilla extract
1 1/2 cups fresh zucchini ( finely shredded and drained)
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup cocoa
1/2 cup walnuts (optional) or 1/2 cup pecans (optional) or 1/2 cup semi-sweet chocolate chips (optional)
1/3 cup sugar
1 tablespoon butter
1/3 cup canned milk ( half and half if you prefer)
2/3 cup semi-sweet chocolate chips
Directions:
Preheat oven to 350F and grease a 9 x 13 baking pan.
Stir the first 4 ingredients by hand until well combined. Drain any liquid from the shredded zucchini, add and mix until completely coated.
Sift together the flour, baking powder soda and salt and add it to the zucchini mixture. Stir until the dry ingredients are evenly combined and add any optional ingredients.
In a separate bowl, mix half of the batter with the coca then spread evenly over the bottom of the baking pan.
Spread the remaining batter over the top until the chocolate batter is covered.
Bake at 350F for 25-30 minutes or until lightly browned and the center tests done.
Cool for about 5-10 minutes, while you prepare the glaze.
Combine sugar, butter and canned milk in a small pan and stir occasionally on stovetop until it begins to boil.
Stir continuously for 1 minute while the mixture boils then remove from heat and add the chocolate chips.
Stir until smooth and spread evenly over brownies (add a little more butter if needed for good spreading consistency).
After brownies have cooled and the glaze is set, cut and enjoy!
Servings: 15
Time preparation: 15 min.
Time total: 45 min.