Zucchini Brownies

This is a healthier alternative to your traditional brownie. They will end up having more of a cake like consistency than your typical brownie, but they are still more like a brownie than a zucchini cake. This recipe makes a 9x13 inch pan, which was a little too much for us. I would probably halve it next time and just make an 8x8 inch pan. They were good, but being the chocolate lover that I am, they can't even compare to a nice old fashioned fudge brownie. But, if you have lots of zucchini this summer, I would definitely recommend making this bad boys.

Zucchini Brownies

1/2 Cup Vegetable Oil

1 1/2 Cups White Sugar

2 tsp. Vanilla Extract

2 Cups Flour

1/2 Cup Cocoa Powder

1 1/2 tsp. Baking Soda

1 tsp. Salt

2 Cups Zucchini, shredded

Preheat oven to 350 degrees. Grease and flour a 9x13 inch baking dish.

In a large bowl, mix together oil, sugar, and vanilla until combined well. Combine the flour, cocoa, baking soda, and salt. Stir into the sugar mixture. Fold in the zucchini {mixture will take a bit of stirring to take on a creamy texture}. Spread evenly into prepared pan.

Bake for 25-30 minutes, or until brownies spring back when lightly touched.

Frost with your favorite chocolate frosting, or eat as is.