Spicy Zucchini Brownies

Because I can't eat most deserts made with eggs and dairy, I am always on the lookout for recipes that have something sweet and something kind of healthy! I found a recipe for Zucchini Brownies that I have simplified for those of us who are allergic to something. I added the spices: ginger, cinnamon and pepper to add a little spicy kick to the sweetness...I hope it is the right balance! Here is the recipe:

Spicy Zucchini Brownies

Makes 1 9x13 inch pan

1/2 cup oil
1 1/2 sugar (I use Splenda as a sugar substitute)
2 teaspoons vanilla extract
2 cups flour (I use corn flour)
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon ginger
1/2 teaspoon cinnamon
1/4 teaspoon corsely ground pepper
2 cups shredded zucchini

Frosted Topping
6 tablespoons cocoa powder
1/4 cup butter or margarine, melted (I use coconut spread or oil)
2 cups sugar
1/4 cup milk (I use coconut milk)
1/2 teaspoon vanilla extract

Directions:
1. Preheat oven to 350 degrees F. Spray a 9x13 inch pan with cooking spray and dust with flour.

2. Mix together the oil, sugar and vanilla extract. In a separate bowl sift together the flour, cocoa powder, baking soda, salt, ginger and cinnamon. Add to the sugar mixture and mix well. Fold in the zucchini. Pour into the pan.

3. Bake for 25 minutes.

4. Let the brownies cool. Mix together the cocoa powder, butter or margarine,. Allow to cool. Mix in the sugar, milk and vanilla. Blend together well. Spread over cooled brownies. Cut into squares and serve.