Double Chocolate Zucchini Brownies |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 10 |
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I found a recipe for zucchini brownies that claimed to be healthy, but it had 1/2 c. oil in it. I thought that was a bit too much, so I made up my own version-still rich, moist, and very chocolatey, but not so high in fat! I like to use whole wheat flour in cookies and brownies because I think it makes them moister, but if you prefer, you can substitute all or partly white flour. You can add nuts to this as well, if you like. A sprinkling of powdered sugar on top is a pretty finish. This is a great way to use up some of that abundance of zucchini-and to get your kids to eat some vegies! :) Ingredients:
1 cup sugar |
1/4 cup vegetable oil |
1/2 cup non-fat vanilla yogurt |
1 egg |
2 teaspoons vanilla extract |
2 cups whole wheat flour |
1/2 cup unsweetened cocoa powder |
1 1/2 teaspoons baking soda |
1 teaspoon salt |
1/2 teaspoon cinnamon |
2 cups finely grated zucchini |
1/2 cup chocolate chips |
Directions:
1. Beat sugar, oil, yogurt, egg, and vanilla together until smooth.
2. Add flour through cinnamon and stir until a thick batter forms.
3. Fold in the zucchini and chocolate chips. As the moisture from the zucchini soaks into the batter, the batter will soften a bit.
4. Spray a 13 x 9 x 2 inch pan with cooking spray and pour the batter into the pan.
5. Bake at 350°F for 25 - 30 minutes or until a knife inserted in the center comes out mostly clean.
6. Cut into squares and enjoy!
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