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Frosted Zucchini Brownies

"These are so moist and chocolaty. A recipe passed down from my mother-in-law who passed away 10 years ago. The first time I made these my husband and I cried as he said, 'This is my mom!' So to honor a special woman whose 5 food groups were chocolate chip cookies, chocolate cake, brownies, chocolate candy, and chocolate ice cream, I give you the ultimate brownie recipe!"

Ingredients :

• Brownies:
• 2 cups white sugar
• 1 1/2 cups canola oil
• 4 large eggs
• 2 cups all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon salt
• 1 teaspoon vanilla extract
• 3 cups grated zucchini
• 1 cup chopped nuts
• Frosting:
• 6 tablespoons unsweetened cocoa powder
• 1/4 cup melted butter
• 2 cups confectioners' sugar
• 1/4 cup milk
• 1/2 teaspoon vanilla extract

Instructions :

Prep : 20M	Cook : 20M	Ready in : 1H15M

• Preheat oven to 350 degrees F (175 degrees C). Grease a rimmed baking sheet.
• Whisk white sugar, canola oil, and eggs together in a bowl. Mix flour, 1/4 cup cocoa powder, baking soda, cinnamon, and salt together in a separate bowl. Stir sugar mixture into flour mixture; add 1 teaspoon vanilla extract and mix batter. Fold zucchini and nuts into batter; pour onto the prepared baking sheet.
• Bake in the preheated oven until cooked through, 25 to 30 minutes. Cool brownies completely.
• Stir 6 tablespoons cocoa powder and melted butter together in a bowl; stir in confectioners' sugar, milk, and 1/2 teaspoon vanilla extract until frosting is smooth. Spread frosting on brownies.

Notes :

• Depending on the size of your brownies, you might have more bars. My husband's mom was very generous with her portions.
• Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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