Chocolate Zucchini Brownies
- Cooking spray
- 3/4 cup sugar
- 1/2 cup firmly packed light brown sugar
- 1/4 cup unsweetened applesauce
- 1/4 cup canola or corn oil
- 1 tablespoon vanilla extract
- 2 cups shredded unpeeled zucchini (about 11 ounces)
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 cups frozen fat-free whipped topping, thawed in refrigerator
- 2 tablespoons plus 2 teaspoons chocolate syrup
- 2 tablespoons plus 2 teaspoons chopped pecans
- Preheat the oven to 350F.
- Lightly spray a 13 x 9 x 2-inch metal baking pan with cooking spray.
- In a large bowl, stir together the sugars, applesauce, oil, and vanilla until well blended.
- Fold in the zucchini.
- In a medium bowl, stir together the remaining brownie ingredients.
- Stir into the sugar mixture until thoroughly combined.
- The batter will be very thick.
- Spoon into the baking pan, spreading with a rubber scraper.
- Bake for 20 to 25 minutes, or until a cake tester or wooden toothpick inserted in the center comes out almost clean.
- Transfer to a cooling rack and let cool for about 1 hour before cutting.
- Top each brownie with a heaping tablespoon whipped topping, 1/2 teaspoon chocolate syrup, and 1/2 teaspoon pecans.
- If you have a bountiful supply of fresh zucchini in the summer, shred and freeze 2-cup portions for later use, such as in this recipe.
- Discard the seeds first if a zucchini is extremely large.
- (Per Serving)
- Calories: 200
- Total Fat: 5.0g
- Saturated: 0.5g
- Trans: 0.0g
- Polyunsaturated: 1.5g
- Monounsaturated: 3.0g
- Cholesterol: 0mg
- Sodium: 111mg
- Carbohydrates: 36g
- Fiber: 2g
- Sugars: 20g
- Protein: 3g
- Dietary Exchanges
- 2 1/2 Carbohydrate
- 1 Fat
cooking spray, sugar, brown sugar, unsweetened applesauce, corn oil, vanilla, zucchini, flour, cocoa, baking powder, baking soda, salt, topping, chocolate syrup, pecans
Taken from www.epicurious.com/recipes/food/views/chocolate-zucchini-brownies-375592 (may not work)