Adventures in Baking - Vegan Zucchini Brownies

This is another recipe found on Pinterest, but I think I've perfected it for my family. I made it the first time for a church picnic, and it was a relative success. Since then I've replaced the powdered cocoa for my favorite chocolate bar and I can definitely taste the difference. These brownies are very moist, and best eaten with a fork. Since my daughter is dying to become a "Youtuber" and I realize not everyone wants to read about food, we've made our first video. I think it's alright for our first try, kind of like the first test pancake. The recipe is below.

Vegan Zucchini Brownies

Ingredients:

• 2 cups all-purpose flour
• 1/2 cup melted chocolate (use your favorite chocolate bar)
  
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 1/2 cup vegetable oil
• 1 1/2 cups granulated sugar
• 2 teaspoons vanilla extract
• 2 cups shredded zucchini (make sure to peel and de-seed the zucchini before shredding)
  
• Optional - 2 tablespoons water

Directions:

1. Preheat oven to 350°F
   
2. Line a 9x13" casserole dish with aluminum foil and lightly oil the foil (use fingers or paper towel).
   
3. In a medium bowl, combine the flour, cocoa, baking soda, and salt.
   
4. In another bowl, using an electric mixer, combine the oil, sugar, and vanilla.
   
5. Add the dry ingredients, and stir.
   
6. Gently fold in the zucchini. *If your mixture is still very dry, add up to 2 tablespoons water. You want the batter to be thick, like a cookie dough. Spread in prepared pan.*
7. Bake 25-30 minutes until the brownies spring back when gently touched.