There's What in My Brownies??
It seems like this past summer and even into fall (at least in the Midwest), everyone’s gardens were overflowing with zucchini. A person can eat only so much zucchini bread so it’s time to get creative with that squash. As I am always looking to “healthify” my favorite sweet treats, zucchini brownies are one of my go-tos. This version is also vegan and you will have no idea zucchini is in there.
• 1/2 cup canola oil
• 1 1/2 cups sugar (you can replace up to half of the sugar with a stevia blend)
• 2 teaspoons vanilla extract
• 2 cup unbleached all-purpose flour
• 1/2 cup unsweetened cocoa
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 1 large zucchini to yield 2 cups of shreds
1. Preheat oven to 350 degrees F.
2. Combine oil, sugar and vanilla extract in a bowl until well-combined and crumbly.
3. Combine flour, cocoa, baking soda and salt in a separate bowl.
4. Add sugar mixture to the flour mixture.
5. Using a grater, shred the zucchini.
6. Stir the zucchini shreds into the batter until thoroughly incorporated. Batter should be moist and thick.
7. Scrape batter into an 8 x 11 baking dish.
8. Bake for approximately 25-30 minutes or until the brownie is fairly firm and begins to pull from the sides of the pan.
9. Allow brownies to cool.
This doesn’t take too many ingredients so it’s fairly quick to put together:
I first shred my zucchini by cutting it into cubes and putting it in my mini food processor. It’s literally mini, so I had to shred it in a couple of batches, but it came out nice and grated. You don’t have to do this part first but I like to get it out of the way.