Sunday, July 27, 2014

In the kitchen: Zucchini Brownies

Chocolate. What would I do without it? Just like applesauce or banana will replace some moisture and help binding in quick breads, so too will zucchini. Just don't tell the (older) kids.

Baked this for a gathering of eight adults and seven kids. My kids didn't spill the beans on this recipe. The other kids devoured it. Success!

Guess the garden needs to be checked more thoroughly...

Zucchini Brownies

from "Simply in Season", a World Community Cookbook

Dry ingredients
1 c flour (I used unbleached white)
3/4 c whole wheat flour
1/3 c baking cocoa
1/2 tsp baking soda
1/2 tsp salt
-- Combine in large bowl.

2-3 cups zucchini (shredded)
-- Stir in.

Wet ingredients
-- In a separate bowl, combine the following:
1 egg (I use 3 Tbsp hot water and 1 Tbsp flaxseed meal, let sit for 10 min until a gel forms)
3/4 c sugar (I use 1/2 c)
3/4 c brown sugar (I use 1/2 c)
1/2 c plain or vanilla yoghurt
1/2 c vegetable oil
1 tsp vanilla (omit if using vanilla yoghurt)
-- Beat smooth with fork.
-- Stir into zucchini/flour mixture.
-- Spread evenly into greased 9x13" pan.

Extra goodies
1/2 - 1 c semi sweet chocolate chips
1/2 c chopped nuts (optional)
-- Sprinkle on top of batter.

-- Bake in preheated oven, 350F, about 35-40min until an inserted toothpick comes out clean.

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