I forgot to add this: Instead of the 1/2 cup butter, I used 1/4 cup EV olive oil + 1/4 cup butter and it was fine.

She was a good baker and cook she had a lot of good recipes I coupled alot of them before she died and my other sisters got the other recipes and she had a box of recipes and when we all were looking at them mom stared to tell them about the box of recipes and i looked at her and shock my head no and she did'nt tell the rest then and i took them to the car and she died about a month after that. She did have a lot of good recipes. I keeep finding more of her recipes for zucchini. She had 7 kids. Ilene

I have always used the recipe for frosting the red velvet cake that janmo posted. I put a couple drops of red coloring in it to tint it pink. I love it, but it is more work than I am interested in sometimes for other cakes. Here is a much easier frosting recipe that is very, very similar in taste and texture. The finished color is yellow, so won't look as nice on the red cake, but works for other cakes. Creamy Frosting 1 cup butter, margerine, or butter flavored crisco 1 cup granulated sugar 1 cup milk 1 3.5 oz. pkg instant vanilla pudding Beat butter and sugar till creamy In a small bowl, whisk milk and pudding mix till it begins to thicken. Add to butter mixture and beat at high speed about 5 minutes. (I use the crisco if the cake has to sit out any lenght of time during warm weather. Also, don't try this with chocolate pudding...it finishes up looking curdled)

here's another one I found today ZUCCHINI BROWNIES TIME: Prep: 20 min. Bake: 35 min. + cooling: 1 cup butter, softened 1-1/2 cups sugar 2 eggs 1/2 cup plain yogurt 1 teaspoon vanilla extract 2-1/2 cups all-purpose flour 1/4 cup baking cocoa 1 teaspoon baking soda 1/2 teaspoon salt 2 cups shredded zucchini FROSTING: 2/3 cup semisweet chocolate chips 1/2 cup creamy peanut butter In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in yogurt and vanilla. Combine the flour, cocoa, baking soda and salt; gradually add to creamed mixture. Stir in zucchini. Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. For frosting, in a small saucepan, combine chocolate chips and peanut butter. Cook and stir over low heat until smooth. Spread over warm brownies. Cool on a wire rack. Cut into bars. Yield: about 1-1/2 dozen. Here is a link that might be useful: pic