Brownies

1. 1. Preheat oven to 350°F and prepare a 9x13 pan with butter (or use baking spray) and line with parchment paper. (Allow parchment paper to go up the sides for easy removal.)
   2. In a large bowl combine oil, sugar, and vanilla until fully incorporated.
   3. Add flour, cocoa, baking soda, and salt. Mix until combined. Batter will be very dry.
   4. Fold in zucchini by hand. Allow batter to rest for 5 minutes.
   5. Add in chocolate chunks and stir again. Batter should appear more wet. (if not, let it rest for 5 more minutes and stir again)
   6. Spread brownie mixture into the pan and bake for 25-35 minutes. Brownies are done with an inserted toothpick is removed with crumbs. There should not be wet batter on the toothpick.

Frosting - Vegetarian

1. 1. In a stand mixer with the whisk attachment (a hand mixer works excellently here), combine room temperature butter, cocoa, honey, vanilla, and confectioners sugar.
   2. Turn mixer on low and let it combine ingredients for about 30 seconds.
   3. Slowly add milk, one tablespoon at a time, until you reach the desired consistency. You may not need all 3 tablespoons, you may need 1 more, it can vary from season to season and kitchen to kitchen.
   4. Spread over warm brownies.Cool for 5-10 minutes, then lift foil to remove brownies from pan, cut into pieces, and serve.

Frosting - Vegan

1. 1. While the brownies bake, melt together the butter, cocoa, chocolate chips, and milk in a small or medium saucepan on low heat. Remove from heat and whisk in the vanilla and powdered sugar, until combined and smooth.
   2. When the brownies come out of the oven, pour the frosting on and spread it evenly over the top. Cool for 5-10 minutes, then lift foil to remove brownies from pan, cut into pieces, and serve.