Chocolate Zucchini Brownies

The idea of any type of vegetables in our brownies sounded strange at first, but we soon learned that zucchinis make a wonderful substitute for eggs.  The water-rich zucchinis provide moisture to the batter without leaving any strange vegetable taste.

This recipe makes wonderful fudge-like rich brownies that no one will suspect has a secret good-for-you quality.

 

Chocolate Zucchini Brownies (adapted from AllRecipes.com)

Ingredients:

1/2 cup canola oil

1 1/2 cups white sugar

2 cups all-purpose flour

1/2 cup unsweetened cocoa powder

1 1/2 tsps baking soda

1/2 tsp salt

1 shredded zucchini (about 2 cups)

  

Directions:

1.  Preheat oven to 350 degrees F (175 degrees C).

2.  In a large bowl, mix together the oil and sugar. 

3.  Combine the flour, cocoa, baking soda and salt.

  

4.  Stir into the sugar mixture with the dry mixture.  Don't worry that the mix seems very dry - once the zucchini is added, the batter will seem like a wet cake batter.

5. Fold in the zucchini.  Now the batter will become moist and rich.

 

6. Spread evenly into the prepared pan.

 

7. Bake for 25 to 30 minutes in the preheated oven, until brownies spring back when gently touched.  Cut into squares and serve.

We loved this easy recipe and will try making these brownies even healthier by substituting the oil for non-fat yogurt.