Zucchini Brownies

Zucchini Brownies
from http://allrecipes.com/Recipe/Zucchini-Brownies/Detail.aspx

This recipe calls for no eggs--that is no mistake.  If you decide to add eggs, it will make the brownies more cake-like.  I prefer mine more dense and fudgey!  Also, the batter is very thick and may feel like it needs more liquid, but it doesn't.  You may feel like you are "packing" the batter into your pan, rather than "spreading."

Ingredients:
1/2 cup canola oil
1 1/2 cup white sugar
2 tsp vanilla
2 cups flour
1/2 cup unsweetened cocoa powder
1 1/2 tsp baking soda
1 tsp salt
2 cups shredded zucchini (I pack mine)
1 cup chocolate chips

Directions:
1. Preheat oven to 350 degrees F.  Grease and flour a 9x13 inch baking pan (if like to flour it with cocoa powder).
2. In a large bowl, mix together the oil, sugar, and 2 tsp vanilla until well blended.  Combine the flour, 1/2 cup cocoa, baking soda and salt; stir into the sugar mixture.  Fold in the zucchini and chocolate chips.  Spread evenly into the prepared pan.
3. Bake for about 25 minutes (I would check at 22-23) or until brownies spring back when gently touched.