Zucchini Brownies

This used up the last of the grated zucchini from Megan's monster.  I used almond milk and Earth Balance Buttery Spread (soy free version) in the frosting - followed the recipe otherwise.  http://allrecipes.com/Recipe/Zucchini-Brownies/Detail.aspx?evt19=1

INGREDIENTS

1/2 cup extra virgin olive oil

1 1/2 cups sugar

2 tsp vanilla extract

2 cups all-purpose flour

1/2 cup unsweetened pure cocoa

1 1/2 tsp baking soda

1 tsp salt

2 cups shredded zucchini

1/2 cup chopped walnuts (optional)

Frosting:

6 Tbsp unsweetened cocoa

1/4 cup Earth Balance Soy-free Buttery Spread

2 cups confectioners sugar

1/4 cup almond milk

1/2 tsp vanilla extract

COOKING INSTRCTIONS 

Preheat oven to 350 degrees.  Grease and flour a 9" x 13" or 7" x 11" baking pan.

In a large bowl, mix together oil, sugar, and 2 tsp vanilla until well blended.  In a separate bowl, combine flour, 1/2 cup cocoa, baking soda, and salt.  Stir into the sugar mixture.  Fold in the zucchini (and walnuts, if using).  Spread evenly in the prepared baking pan and pat down.  Bake 25-30 minutes, or until top springs back when lightly touched.  Let cool.

To make the frosting, melt together buttery spread and 6 Tbsp cocoa.  Set aside to cool.  Blend confectioners sugar, almond milk, and 1/2 tsp vanilla.  Stir in the cocoa mix and blend well.  Spread over cooled brownies before cutting into squares.