Zucchini Brownies

These brownies are "heavenly" as my husband describes them. They're chocolatey, moist, and have such great flavor. Our kids love them too.

The best time to make them is when you find a zucchini in your garden that has grown waaaay too big. Like this big one (6 lbs!) we found after returning from our 10 day vacation. It wouldn't taste very good plain, but works perfect for brownies.

Ingredients
1/2 C vegetable oil
1 1/2 C sugar
2 tsp vanilla
2 C flour (can use half wheat if you want, it will make them more dense)
1/2 C unsweetened cocoa powder
1 1/2 tsp baking soda
1 tsp salt
2 C grated zucchini
Chocolate chips (optional--I sometimes add 1/4-1/2 C)

Directions
In a large bowl, mix together the oil, sugar, and vanilla until well blended. In a different bowl, combine the flour, cocoa, baking soda, salt, and chocolate chips if desired; blend into the sugar mixture. Blend in the zucchini, and spread evenly into a greased 9X13 pan. (note: that the batter will not be moist until you add the zucchini)

Bake at 350 degrees for 25-30 min (or until the brownies spring up after you touch lightly with your finger).

Tip: Freeze any leftover grated zucchini in two 2 C increments for future use so you can enjoy these brownies all year long. :)  

Adapted from allrecipes.com