Wednesday, April 27, 2011

20(ish)--- Chocolate Zucchini Brownies

I got to spend time with my California family a couple of weeks ago. My niece, Keiley, and I had a lovely time making these brownies. She likes to cook and bake-- SO PROUD! Drake, my nephew, is an expert at tasting things, especially if they are sweet. He gave these a big thumbs up-- and he even knew about the zucchini content!

I am happy to report that grated zucchini acts much like applesauce, pumpkin, or mashed banana in it's ability to reduce the amount of fat needed in a recipe! These are still not an 80% recipe, but slightly healthier than your basic brownie!

Chocolate Zucchini Brownies
Makes 15 brownies

1 1/2 cups granulated sugar
1/2 cup olive oil
2 cups all-purpose flour
1/4 cup cocoa powder
1 1/2 tsp baking soda
11 oz bag semisweet chocolate chips
2 cups shredded zucchini

Preheat oven to 350 degrees F. Spray an 8 x 11 baking dish with cooking spray and set aside.

Combine sugar, oil, and flour in a large bowl (mixture will resemble wet sand). Add cocoa, zucchini, and baking soda. Mix until well combined. Stir in the chocolate chips.

Pour brownie batter into prepared pan and bake for 25-30 minutes or until a toothpick comes out clean and the brownies are set. Cut brownies into squares and serve.

1 comment:

  1. Made these over the weekend and everyone loved them! I found I had to make them as cupcakes because they didn't cook all the way through in the middle in a normal pan. (But maybe my pan was too small!)