Zucchini Cake

Zucchini Cake

*****

  AKA zucchini brownies!  These zucchini brownies taste like chocolate cake to me.  They are not fudge-y, more cake-like.  But with 2 cups of zucchini that makes them healthy right? And then when loaded with Fudge-y chocolaty frosting goodness, well who can resist.  Great way to use up that zucchini when you are bored with zucchini bread.  One very extra large zucchini made 1 & 1/2 pans.  I shred my zucchini first and measure then figure out how many brownies I'm making.  When using a 9x9" pan, half all ingredients.

INGREDIENTS:

1/2 c. vegetable oil

1 1/2 c. white sugar

2 tsp. vanilla extract

2 c. flour

1/2 c. unsweetened cocoa powder

1 1/2 tsp. baking soda

1 tsp. salt

2 c. shredded zucchini

(you can add walnuts, about 1/2 c. chopped, we omit)

FROSTING:

6 Tbsp. unsweetened cocoa powder

1/4 c. margarine

2 c. confectioners' sugar

1/4 c. milk

1/2 tsp. vanilla extract

DIRECTIONS:

1. Preheat oven to 350*.  Grease and flour 9x13" baking pan.

2. In large bowl, mix together oil, sugar, and 2 tsp. vanilla until well blended.  Combine the flour, 1/2 c. cocoa, baking soda and salt; stir into sugar mixture.  (This mix will look very dry and you are probably wondering how this makes a cake, but the zucchini is where all the liquid is stored. :)

3. Fold in zucchini (and walnuts if adding).  Spread evenly into prepared pan.

4. Bake for 30-35 min. in preheated oven, until brownies spring back when gently touched.

5. To make FROSTING: melt together the 6 Tbsp. cocoa and margarine; set aside to cool.  (When working with small amounts of butter be careful not to scald it if melting over stove.)

6. In a medium bowl, blend together the confectioners' sugar, milk and vanilla.  Stir in cocoa mixture.

7.  Spread frosting over brownies AFTER COOL!  If you spread while brownies are still hot the frosting will melt and look spectacular at first but as they dry and the frosting re-hardens, it gets wrinkly.  Be patient when adding frosting.

P.S.  This frosting recipe makes A TON!  It will more than cover your cake unless you want 2" layer of frosting.  I always make as directed and save.  This chocolate frosting tastes good on almost anything.  We love storing some to spread on graham crackers or to dip our fruit in.  YUM!!!

ENJOY!