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Ingredients:
2 C flour
1/2 C coco pwd
1 1/2 t baking soda
1 t salt
1/2 C vegetable oil
1 1/2 C sugar
2 t vanilla
2 C shredded zucchini
3-5 T water
1/2 C chopped walnuts (optional)
(For frosting)
3 T coco pwd
1/4 C melted earth balance
2 C pwd sugar
Salt
1/4 C almond milk (or any other dairy free milk)
1 T vanilla
Make it:
Preheat oven to 350 degrees. Line a 9x13 baking pan with foil and spray with cooking spray.
Mix flour, coco pwd, baking soda, and salt.
Mix the oil, sugar, and vanilla. Add to the dry ingredients.
Fold in zucchini.
Let it sit for a few minutes so that the batter can absorb the moisture from the zucchini. If it is still powdery, add up to 5 T of water, staring with one and adding more if needed. DO NOT ADD TO MUCH WATER.
Add walnuts (optional)
Bake 25-30 minuets.
(For frosting)
Mix coco pwd, earth balance, pwd sugar, and salt.
Mix in vanilla.
Spread over brownies once they're cooled.
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