With the weather finally resembling summer, the squash in the garden is growing like nobody’s business. There is only so much steamed squash or zucchini one can swallow, so to help you use up these versatile vegetables we’ve come up with a chocolate brownie recipe that allows you to use up your excess produce.

• 2 cups grated zucchini/squash
• ½ cup vegetable oil
• 1 ½ cups white sugar
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• ½ cup unsweetened cocoa powder
• 1 ½ teaspoons baking soda
• 1 teaspoon salt
• ½ cup chopped walnuts (optional)

• 6 tablespoons unsweetened cocoa powder
• ¼ cup margarine
• 2 cups icing sugar
• ¼ cup milk
• ½ tsp vanilla extract

1. Preheat the oven to 175oC or 155oC fan-forced. Grease and flour a 23cm x 33cm (9 x 13 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. 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.

4. Make the icing while the brownies cool. Melt together the 6 tablespoons of cocoa and margarine; set aside to cool. Meanwhile, blend together the icing sugar, milk and 1/2 teaspoon vanilla. Stir in the cocoa mixture. Spread over cooled brownies before cutting into squares.

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