Zuchinni Brownies

There is this older lady Majorie, that work at the bookstore as a greeter. She brings in this magazines , Country magazine, and I like to flip through them on my break. There are recipes, most of which will make your heart burn if you read the ingredients. The other day I saw a recipe for zuchinni brownies. This seemed like a good thing to make gluten-free because the zuchinni would moisten and help bind. I already hade a pretty good cake brownie recipe. I melted 1.75 oz, of good dark chocolate in a sauce pan with about 1/3 cup of vegetable oil. Then I added 2 eggs worth of egg replacer ( for my lovely vegan roomies) and 2 capfuls of vanilla extract. Then I added 1 grated zuchinni, 1  1/4 cup of sugar, 1 1/2 cups rice or soy flour, 2 tablespoons of baking powder, 1/4 teaspoon of baking soda, and 1/4 teaspoon of xanthum gum, which acts as a binder in gluten-free baking to help make things fluffy. After all the dry ingredients are mixed, add 1 cup almond milk. Bake at 325 for about 40 mintues. If you want to make these with wheat flour, eggs, butter, and milk, feel free, then will only take about 30 minutes to bake.