ZUCCHINI BROWNIES

This is a good and delicious way to use zucchini from your summer gardens. This recipe and the Wheatberry salad recipe was summited by Renée Robinson, Tanya's mother-in-law.

ZUCCHINI BROWNIES

1 egg beaten
1 ½ cups sugar
1 sq. butter or margarine—melted
1 cup nuts (optional) (pecans are really good)
2 cups flour
2/3 tsp. salt
1 ½ tsp. soda
4 Tbs. cocoa ( I usually only use 3)
2 tsp. vanilla
2 cups grated zucchini

Mix everything but zucchini and vanilla. Then add zucchini and vanilla. Bake at 350 until tooth pick comes out clean. Big pan about 15 minutes’ 9x13 will take about 20 minutes. Don’t over bake. It is good with or without frosting. My favorite frosting recipe is below.

Frosting
¾ cube butter or margarine
6 Tbs. milk
3 Tbs. cocoa

Place in sauce pan on low heat until butter is melted and cocoa is mixed in with the milk. Add enough powdered sugar to the consistency you want. Add 2 tsp. vanilla and nuts if desired. Spread on cake or brownies right out of oven.