ZUCCHINI BROWNIES

Zucchini Brownies image

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 Food.com. I personally like them fine without the frosting, but they are good with it as well. Personal choice. http://www.food.com/recipe/chocolate-frosting-for-zucchini-brownies-461602

Provided by herbiechic

Categories Dessert

Time 45m

Yield 1 9x13 pan

Number Of Ingredients 9

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

Steps:

Preheat oven to 350 degrees.
Grease and flour 9x13 baking pan (I use glass and just spray Pam).
In a large bowl, mix together the oil, sugar, and vanilla until well blended.
Add eggs and mix until blended.
In a separate bowl, combine the flour, cocoa, baking soda, and salt.
Stir into the sugar mixture.
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).
Spread evenly into prepared pan.
Bake for 25-30 minutes in preheated oven, or until brownies spring back when gently touched.
Cool & frost, if desired.

Nutrition Facts : Calories 2086.9, Fat 131.2, SaturatedFat 21.9, Cholesterol 372, Sodium 4389.8, Carbohydrate 207.1, Fiber 42.4, Sugar 9.4, Protein 55.7