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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 1 |
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It is easy to sneak in healthier ingredients because the chocolate covers it up! Options: use half splenda half sugar, add 1/2 c chopped nuts, use all purpose flour. After cooled, top with Chocolate Frosting for Zucchini Brownies , also on . I personally like them fine without the frosting, but they are good with it as well. Personal choice. /recipe/chocolate-frosting-for-zucchini-brownies-461602 Ingredients:
2 eggs |
1/2 cup oil |
1 1/2 sugar |
2 teaspoons vanilla |
2 cups whole wheat flour |
1/2 cup unsweetened cocoa powder |
1 1/2 teaspoons baking soda |
1 teaspoon salt |
2 cups zucchini, shredded |
Directions:
1. Preheat oven to 350 degrees.
2. Grease and flour 9x13 baking pan (I use glass and just spray Pam).
3. In a large bowl, mix together the oil, sugar, and vanilla until well blended.
4. Add eggs and mix until blended.
5. In a separate bowl, combine the flour, cocoa, baking soda, and salt.
6. Stir into the sugar mixture.
7. Fold in zucchini (& nuts if you wish; I pureed zucchini so it was undetectable, but just shredded is fine, it blends in for the most part).
8. Spread evenly into prepared pan.
9. Bake for 25-30 minutes in preheated oven, or until brownies spring back when gently touched.
10. Cool & frost, if desired.
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