Zucchini Brownies

I'm still on a zucchini kick...and here's the latest.  These brownies are very tasty, but seem more like a cake than a brownie to me.  This one came from All Recipes.  I was a little worried while making it, before I added the zucchini, the batter was SO dry.  The zucchini did it's magic and made it all moist after adding it. 

1/2 cup vegetable oil

1 1/2 cups white sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 cups shredded zucchini
1/2 cup chopped walnuts

Frosting

6 tablespoons unsweetened cocoa powder
1/4 cup margarine
2 cups confectioners' sugar
1/4 cup milk
1/2 teaspoon vanilla extract
1.Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.

2.In a large bowl, mix together the oil, sugar and 2 teaspoons vanilla until well blended. Combine the flour, 1/2 cup cocoa, baking soda and salt; stir into the sugar mixture (it will be VERY dry). Fold in the zucchini and walnuts. Spread evenly into the prepared pan.

3.Bake for 25 to 30 minutes in the preheated oven, until brownies spring back when gently touched. To make the frosting, melt together the 6 tablespoons of cocoa and margarine; set aside to cool. In a medium bowl, blend together the confectioners' sugar, milk and 1/2 teaspoon vanilla. Stir in the cocoa mixture. Spread over cooled brownies before cutting into squares.