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Zucchini Brownies
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| 1/2 C | vegetable oil |
| 1 1/2 C | sugar |
| 2 tsp | vanilla |
| 2 C | flour |
| 1/2 C | coco |
| 1 1/2 tsp | baking soda |
| 1 tsp | salt |
| 2 C | shredded zucchini |
| 1/2 C | chopped walnuts |
| ICING | |
| 6 tbs | coco |
| 1/2 C | margarine |
| 2 C | icing sugar |
| 1/4 C | milk |
| 1/2 tsp | vanilla |
In large bowl mix oil, sugar and vanilla until well blended. Combine flour, coco, baking soda and salt--stir into sugar mixture. Fold in zucchini and walnuts. Speed evenly into greased and floured 9 x13 pan. Bake @ 350 F for 25-30 minutes, until brownies spring back when gently touched.
ICING
Melt together coco and margarine, set aside. In medium bowl blend icing sugar, milk and vanilla. Stir in coco mixture. Spread over cooled brownies.
Yields 24 servings 209 calories / 6 g fat / 1 mg cholesterol
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