Double Chocolate Zucchini Brownies Recipes

DOUBLE CHOCOLATE ZUCCHINI BROWNIES

Double Chocolate Zucchini Brownies image

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! :)

Provided by Annz Recipez

Categories Bar Cookie

Time 45m

Yield 24 brownies, 24 serving(s)

Number Of Ingredients 12

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

Steps:

Beat sugar, oil, yogurt, egg, and vanilla together until smooth.
Add flour through cinnamon and stir until a thick batter forms.
Fold in the zucchini and chocolate chips. As the moisture from the zucchini soaks into the batter, the batter will soften a bit.
Spray a 13 x 9 x 2 inch pan with cooking spray and pour the batter into the pan.
Bake at 350°F for 25 - 30 minutes or until a knife inserted in the center comes out mostly clean.
Cut into squares and enjoy!

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