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From Farm Where Life is Good
<p>Ok, so not really healthful, but ya just gotta splurge sometimes! And if ya gotta do it, do it with squash!!!</p> <p>I have made them with 1/2 maple syrup and heavy on the cocoa powder and without the frosting. Really, <span class="caps">REALLY</span> good.</p>Source: allrecipes.com (Entered by Lara Rasmussen Anderson)
Serves: Well, as many as you share
1/2 cup vegetable oil
1 1/2 cup white sugar
2 tsp vanilla extract
2 cup all purpose flour
1/2 cup unsweetened cocoa powder
1 1/2 tsp baking soda
1 tsp salt
2 cup zucchini (or summer squash), shredded
1/2 cup walnuts, chopped
6 Tbsp unsweetened cocoa powder
1/4 cup margarine
2 cup powdered sugar
1/4 cup soymilk
1/2 tsp vanilla extract
Step by Step Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, mix together the oil, sugar and 2 teaspoons vanilla until well blended. Combine the flour, 1/2 cup cocoa, baking soda and salt; stir into the sugar mixture. Fold in the zucchini and walnuts. Spread evenly into the prepared pan.
- Bake for 25 to 30 minutes in the preheated oven, until brownies spring back when gently touched.
- To make the frosting, melt together the 6 tablespoons of cocoa and margarine; set aside to cool. In a medium bowl, blend together the confectioners' sugar, milk and 1/2 teaspoon vanilla. Stir in the cocoa mixture. Spread over cooled brownies before cutting into squares.
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