Moist And Fudgy Zucchini Brownies - no milk, no eggs needed

Zucchini brownies are rich, moist, fudgy, and insanely delicious! You won’t even realize there are veggies in these brownies! A perfect way to use zucchini from your garden.
Ingredients
3 cups grated zucchini DO NOT DRAIN, lightly packed
2 cups all-purpose flour see notes for gluten-free options
1 ½ cups granular sugar see notes
1 ½ teaspoons baking soda
1 teaspoon pure vanilla extract
½ cup vegetable oil
½ cup Dutch-processed cocoa powder or use regular cocoa powder
½ teaspoon salt
For Frosting - (optional)
1 cup powdered sugar
3 tablespoons Dutch-processed cocoa powder or ordinary cocoa powder
4 tablespoons melted butter
1 teaspoon vanilla extract
2 tablespoons water (as needed)
Method
Preheat oven to 350 degrees Fahrenheit (or 150 degrees centigrade). Grease a 9x13 baking pan with butter. Line it with parchment paper.
Pick small zucchini as they have more moisture. More moisture = moistest brownies! Use the small side of the grater and grate zucchini.
Do not drain. Keep it aside until use.
Mix until well combined. Keep aside
In another large bowl, add granulated sugar, oil, and vanilla extract.
Beat until sugar gets dissolved and ingredients get combined.
Add dry ingredients little at a time to the wet ingredients and beat until combined. Add the second part, and beat until combined. Add the final part and beat again. Do not overbeat.
Now add dry ingredients in parts. Add a little at a time to the wet ingredients and whisk until combined. Add the second part, and continue to whisk until combined. Add the final third part and whisk until everything comes together.
Note at this point the mix will be dry and powdery, don’t worry. It will come together after zucchini is added. Do not add water or milk at this stage.
Add grated zucchini(with the liquid).
Fold gently until the batter comes together. Allow the batter to rest for 5 minutes. The moisture in the zucchini will loosen the brownie batter and bring it to the right consistency. If the batter is not wet enough, let it rest for 5 more minutes. For extra chocolatey taste add choco chips or choco chunks to the batter.
Pour brownie batter into the baking pan. Spread it evenly. Shake the pan a few times to release any bubbles from the bottom of the pan. Bake in a preheated oven at 350 degrees Fahrenheit for 25 to 35 minutes.
Brownies are done when a toothpick inserted in the center of the pan comes out clean. Remove the pan from the oven and allow it to cool completely.
Meanwhile make the frosting. In a bowl whisk together powdered sugar, cocoa powder, melted butter, vanilla extract, and a little water as needed.
Mix well.
Spread frosting evenly over cooled brownies, and allow them to set completely in the fridge for a couple of hours.
Once set, remove the brownies from the baking pan. Using a sharp knife cut into bars and serve.
Brownies will harden once cooled and taste even better the day after! Keep the leftovers covered in air-tight containers in the fridge. You can also freeze them.
Keep the leftovers covered in air tight containers in fridge. You can also freeze them.
FOR DETAILED RECIPE - www.currytrail.in/best-zucchi...

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thanks for the recipe