Brownies:

1. Preheat oven to 350 degrees F.
2. Clean and trim ends off zucchini. Cut into 1/2-inch slices and weigh out 8 ounces of zucchini (one, 8-inch average size zucchini will weigh in right at 8 ounces when trimmed).
3. Add zucchini slices, one egg, and butter to food processor fitted with its standard blade. Process until smooth scraping down the sides of the food processor bowl once or twice to make sure there are no zucchini chunks.
4. Add remaining brownie ingredients: 2 eggs, sugar or honey, flour, instant coffee/espresso powder, cocoa powder, baking powder, and vanilla.
5. Process briefly (about 15 seconds) scrapping down the sides of the bowl once or twice.
6. Pour batter into a greased 9×9 pan (I lined mine with parchment paper).
7. Bake in 350 degree F oven for 25-30 minutes or until a toothpick inserted in the center comes out clean (Some crumbs are fine. You just don’t want it to be wet).
8. Cool brownies on wire rack.
9. If desired, frost when cool.

Frosting:

1. Blend frosting ingredients with hand-held beater or a mixer of your choice.
2. Spread on top of brownies with spatula or icing knife.