Preheat the oven to 350 degrees.

In a large bowl combine the vegetable oil, cane sugar, and vanilla. Mix well.

In a medium bowl combine the flour, cocoa powder, baking soda, baking powder, and salt. Mix and then add to the wet ingredients. Stir until combined.

Add in the zucchini and mix well. If the mixture is too dry and crumbly add in water 1 tablespoon at a time.

Spray a 9 x 13 pan with cooking spray and pour the brownie mix into the pan. Bake for 30-35 minutes or until the brownies spring back when lightly pressed.

Cool on a wire rack for 30 minutes. Cut and serve or store in an air tight container for up to 5 days.