Chocolate zucchini brownies

Yield: 1 Servings

Measure Ingredient
2 cups Grated zucchini (up to 2-1/2)
½ cup Ripe mushed banana (about 1 medium, make up difference with applesauce)
1 teaspoon Water
2 teaspoons Vanilla
2 cups Flour (1 cup whole wheat; 1 cup unbleached white)
1½ teaspoon Baking soda
½ teaspoon Salt
⅓ cup Cocoa powder
½ cup Sugar (depending on how sweet you want it) (up to 1)

Mis the zucchini, banana, water, and vanilla in a large bown. Mix the rest of the ingredients separately in another bowl. Fold dry ingredients into wet, batter will be stiff. Bake in nonstick oblong brownie pan (7x13) at 350 degrees until toothpick comes out clean, about 25 minutes.

Comments by Bronwyn Ward: I made the brownies except with carrots. I wasn't very impressed right out of the oven so I trickled over a tablespoon of maple syrup and froze them. I have been defrosting them for the last few days and they are great!! Really fudgy!! Bonnie's comments: I baked them in cupcake tins, makes 18, bake for 18 minutes. Thought about adding Nutlettes or Grapenuts to simulate nuts but haven't tried that yet. If you don't have any mushy bananas run them through the food processor since it's already dirty.

Posted to fatfree digest V97 #268 by Traffic Cop <BONNIE@...> on Nov 17, 1997

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