Remember the 5+ pounds of zucchini I spoke about yesterday?
Here’s another recipe I made using shredded zucchini. Brownies are hard to “healthify” but these turned our really good, very moist, and much better nutritionally than traditional brownies. And, you get some veggie and whole wheat in your sweet treat!
Makes 24 brownies. 160 calories, 7.5 grams fat, 23.5 grams carbs, 1.5 grams protein
Traditional brownie recipe with butter and double the sugar: 248 calories and 11.2 grams fat
Ingredients:
Cooking spray
1 cup granulated sugar
1/2 cup Splenda
1/2 cup canola oil
1 cup AP flour
1/2 cup canola oil
1 cup AP flour
1 cup whole wheat pastry flour
1/4 cup cocoa
2 cups shredded zucchini
2 tsp vanilla
1 tsp salt
2 tsp baking soda
1 cup semi sweet mini chips
1/4 cup cocoa
2 cups shredded zucchini
2 tsp vanilla
1 tsp salt
2 tsp baking soda
1 cup semi sweet mini chips
Method:
Preheat oven to 350 degrees. Spray an 8 x 11 baking pan with cooking spray.
In a stand mixer, combine sugar, Splenda, canola oil, and flours.
Add cocoa, zucchini, vanilla extract, salt and baking soda. Mix until well combined. Stir in the chocolate chips. Scrape brownie batter into prepared pan.
Bake for 25-30 minutes or until a toothpick comes out clean and the brownies are set.
Cool completely.
Cut brownies into squares and serve or store in airtight container.
These were a huge hit with my (adult) kids visiting from GA. Have you "healthified" anything yummy? Please share!
Printable Recipe
Adapted from this recipe