zucchini brownies

Happy birthday to me! Since I am the primary (read only) baker around here, I doubt I will be given gifts of homemade vegan goodies from my hubby and preschoolers. So, out of the freezer come... Zucchini Brownies! They taste just like regular brownies but are a whole lot healthier. I did miss the crusty top one would get with a traditional brownie, but I will gladly give it up for only 5g of fat per brownie - the trick is not to eat half the pan in one sitting! Been there, done that. I got the recipe from recipezaar and didn't change a thing this time around. The last time I made them, I used some applesauce in addition to the oil, and they turned out a bit moister and sweeter.


2 cups flour (I use a blend of unbleached white and wheat flours)
1 1/2 cups sugar (I use organic cane sugar)
1 tsp salt
1 tsp baking soda
1/2 cup cocoa (use a good-quality, premium brand)
2 Tbsp vanilla
1/2 cup oil (or applesauce)
2 cups finely grated zucchini (peel first if you want to "hide" the zucchini)


Mix dry ingredients
Add vanilla, oil, and zucchini and stir until well-mixed
If it seems a little dry, let it rest (to let some of the zucchini's moisture out), or add 1-2 Tbsp applesauce
Bake in an ungreased 9x13 pan 30 min at 350 degrees.


Happy, healthy (birthday) eating!