Zucchini Brownies

I have made these quite a few times this past summer with zucchini from my garden. I've experimented a bit with this recipe, too, with regards to trying to come up with a semi-healthy treat. I'll give you the recipe and then at the bottom give you the different variations I've tried.

2 cups flour
1 1/4 cups sugar
1 tsp salt
1 1/2 tsp baking soda
1/2 cup cocoa
2 cups shredded zucchini
1/2 cup oil
2 tsp vanilla
1/2 cups nuts (optional)
**

Sift dry ingredients together. Add oil, squash, vanilla, and nuts. Spread batter into greased cookie sheet. Bake for 18-20 minutes at 350 degrees. Frost, if desired. You can also spread batter in a 9"x13" cake pan, for more of a cake-like brownie. You'll have to increase the cooking time to 25-30 minutes.

Chocolate Frosting
1/3 cup butter or margarine
1/3-1/2 cup cocoa (depending on if you like more or less chocolatey taste)
1 tsp vanilla
dash of salt
2-4 TBSP milk
powdered sugar (2-3 1/2 cups)

Cream the butter well. Add the cocoa, vanilla, salt, and milk. Cream well again. Add powdered sugar 1/2 cup at a time, mixing well after each addition. Depending on the consistency you want in your frosting, determines how much powdered sugar to add. I like my frosting thick, when the beaters leave a definite shape while beating, then its thick enough for me. Use your own judgement (sorry, not real helpful, but that's how I mkae a lot of things). Frost brownies and cover.

My changes:

**For some reason, I always need to add a little milk to the brownie batter because it isn't quite moist enough. I usually add 1/3 cup milk.

I have also substituted applesauce for the oil. It makes the brownie slightly sticky to touch, but if you frost the brownies, there isn't a big difference.

I have also substituted whole wheat flour for part of the regular flour. I've only done half and half so far, but next time I make them, I'll try doing them completely with whole wheat flour.

And, I have combined the two substitutions--the applesauce and the wheat flour, and they really aren't too bad. But, I always frost them, so that kind of takes away the whole trying-to-be-healthy deal. Oh, well, some healthier substitutions are better than none!