Frosted Vegan Zucchini Brownies

brownies:
1/4 cup canola oil
1/4 cup canned pure pumpkin
2 tsp vanilla extract
2 cups whole wheat pastry flour
1/2 cup unsweetened cocoa powder
1 1/2 tsp baking soda
1 tsp nusalt
2 cups shredded zucchini (about 2 zucchini)
3/4 cup truvia or 1 1/2 cups stevia cup-for-cup

frosting:
6 tbsp unsweetened cocoa powder
1/4 cup vegan butter sub, such as smart balance light or earth balance
2 cups powdered z-sweet (xyltiol)
1/2 cup unsweetened almond milk (or rice, or hemp, or soy)
1/2 tsp vanilla extract

Pre-heat oven to 350 F. Grease and flour a 9×13 inch baking dish, or line with parchment.
In a large bowl mix together oil, pumpkin sugar sub and 2 teaspoons of vanilla extract until well blended. In another bowl combine the flour, 1/2 cup cocoa powder, baking soda and nusalt. A little at a time stir into the "sugar" mixture. Fold in zucchini. Note: the batter will be dry and crumbly. Spread the mixture evenly into the prepared baking dish.
Bake for 25-30 minutes until the brownies spring back when gently touched. Remove from the oven and allow them to cool.
To make the frosting, melt together the cocoa powder and "butter" in a small sauce pan over low heat. Set aside to cool. In a medium bowl blend powdered z-sweet, vegan milk, and 1/2 teaspoon vanilla extract. Stir in the buttery cocoa mixture. Spread over cooled brownies and cut into squares. Refrigerate 1-2 hours to set.

Serving Size: makes 32 brownies