1/2 cup unsweetened cocoa powder (dark cocoa recommended)
1-1/2 teaspoons baking powder
1 teaspoon kosher salt
1 cup semisweet or bittersweet chocolate chips
1/4 cup canned evaporated milk (may substitute almond milk, if desired)
2 tablespoons butter (may substitute coconut or vegetable oil, if desired)
1/2 teaspoon vanilla
1 cup powdered sugar
1/2 cup chopped pecans or walnuts (optional)
Preheat oven to 350 degrees and grease a 9x13 pan. In blender or food processor, puree zucchini, oil, yogurt, sugar, and vanilla. Set aside. In large bowl, whisk together flour, cocoa, baking powder and salt. Add pureed wet ingredients to dry ingredients and stir until moist throughout. Pour into greased pan, spread evenly, and bake for 20-25 minutes until toothpick comes out clean or with a few moist crumbs. (Overcooking will result in dry brownies.) Remove from oven and place on cooling rack. Cool for 20-25 minutes and frost while still warm.
TO MAKE FROSTING: (View photos & tips for making frosting at www.TheYummyLife.com/Chocolate_Frosting) Combine chocolate chips, evaporated milk, butter (or oil) and vanilla in microwave-proof bowl. Microwave on full power for 30-40 seconds. Remove and whisk until chocolate chips melt in and mixture is smooth (return to microwave for a few seconds if necessary). Add powdered sugar and continue whisking until smooth. Spread evenly over brownies while they are still slightly warm. Sprinkle with chopped nuts, if desired.
Brownies may left unfrosted, if preferred. Dust the top lightly with powdered sugar for a prettier appearance.
Brownies (frosted or unfrosted) may be covered and frozen. Remove cover as they thaw to prevent condensation from forming and making the frosting soggy.