This recipe comes from one of my favorite cookbooks called The Amish Cook by Elizabeth Coblentz. It is delicious! It is more a cake texture than brownie. I'll add a picture soon.
Chocolate Zucchini Brownies
1 cup vegetable oil*
1 1/2 to 2 cups sugar**
2 cups flour
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon salt
1/4 cup unsweetened cocoa
1 teaspoon vanilla
3 cups shredded zucchini
1 cup chopped nuts (optional)
Your favorite frosting if desired
Preheat oven to 350.
Combine the eggs, oil, and sugar in large bowl. In separate bowl, mix together flour, baking soda, cinnamon, salt, and cocoa. Slowly add flour mixture to sugar mixture.
Add the vanilla, zucchini, and nuts (if using) to the batter and mix thoroughly. Batter will be thick.
Spread into a 15 by 10 inch jelly roll pan. Bake for 25-30 min. until center is set.***
Cool and frost if desired (it is very good with a vanilla or cream cheese frosting). I also recently made it with a chocolate buttercream frosting for additional chocolaty flavory. :)
* Original recipe called for 1 1/2 cups oil but I found that made the brownies greasy. I tried 1 cup and found that much better.
** Original recipe called for 2 cups sugar but I've found 1 1/2 to be plenty.
*** I have made this in a 9 x 13 pan, just increase baking time... check after 35 minutes.