Frosted Dark Chocolate Zucchini Brownies

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Ingredients:

*1 and 1/2 cups Granulated Sugar

*1/4 cup Extra Light Olive Oil

*1/4 cup Vegetable Oil

*1 tablespoon Vanilla Extract

*2 cups peeled and grated Zucchini

*1 teaspoon Sea Salt

*1 and 1/2 cups All Purpose Flour

*1/2 cup White Wheat flour or Whole Wheat Flour

*1/4 cup Special Dark Cocoa Powder

*1 and 1/2 teaspoons Baking Soda

Instructions:

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Stir together with a wooden spoon, in a large glass the wet ingredients: Sugar, oil, vanilla, sea salt and grated zucchini.

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Sift together in a bowl the flour, cocoa powder and baking soda.

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Stir the dry ingredients gradually into the wet ingredients and mix until totally combined.

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In a quarter baking sheet lined with Pam cooking spray, pour the brownie batter evenly on baking sheet.

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Bake in a 350*F. oven for 25-30 minutes or until slightly firm to the touch.

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Cool until warm and frost with the below Dark Chocolate Frosting or See Ganache Zucchini Brownie Recipe

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Cut brownies into desired sized squares. Serve with ice-cream or simply Enjoy!

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Dark Chocolate Frosting

Ingredients:

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*1 pound Powder Sugar (around 3 and 1/2 cups)

*4 tablespoons special dark cocoa powder

*pinch Sea Salt

*1/2 cup Melted Butter

*1 tablespoon Vanilla Extract

*1/4 cup Milk, plus 1 tablespoon

Instructions:

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In bowl, sift together the dark chocolate and powdered sugar (this is important for no clumps).

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Add to the powdered sugar the salt, melted butter, vanilla and milk. Mix together until smooth. Frost slightly warm cake, best served warm and gooey and/or refrigerate brownies for up to 3 days.

Enjoy!

Lindy