DOUBLE CHOCOLATE ZUCCHINI BROWNIES
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
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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