Recipe - Chocolate Zucchini Brownies

2 cup Grated zucchini (up to
21/2)
One half cup Ripe mushed banana (about 1
medium, make up difference
with applesauce)
1 teaspoon Water
2 teaspoon Vanilla
2 cup Flour (1 cup whole wheat; 1
cup unbleached white)
1 One half teaspoon Baking soda
One half teaspoon Salt
1/3 cup Cocoa powder
One half 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@lcls.lib.il.us on
Nov 17, 1997