Wednesday, November 10, 2010

Zucchini Brownies


  • 1/4 cup oil or applesauce
  • 3/4 cup white sugar
  • 1 teaspoon vanilla extract
  • 1 cup whole wheat flour
  • 1/4 cup unsweetened cocoa powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup shredded zucchini
  • 1/4 cup chocolate chips (optional)
  • 3 tablespoons unsweetened cocoa powder
  • 2 tablespoons margarine
  • 1 cup confectioners' sugar
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract (optional)

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a small baking pan- I used the Pampered Chef medium bar pan.
  2. In a large bowl, mix together the oil, sugar and 1 teaspoon vanilla until well blended. Combine the flour, 1/4 cup cocoa, baking soda and salt; stir into the sugar mixture. Fold in the zucchini and walnuts. Spread evenly into the prepared pan.
  3. Bake for 25 to 30 minutes in the preheated oven, until brownies spring back when gently touched. To make the frosting, melt together the 3 tablespoons of cocoa and margarine; set aside to cool. In a medium bowl, blend together the confectioners' sugar, milk and 1/2 teaspoon vanilla. Stir in the cocoa mixture. Spread over cooled brownies before cutting into squares.

Without the frosting the total points is about 21 points if you use applesauce.  So for about 12 servings, it is around 1 1/2 points, probably 2 if you add the chocolate chips.  If you use oil it 34 total points so almost 3 points a use applesauce =)
The frosting is around 13 points, so if you frost your brownies, add another point per serving.

I love this because it is a yummy alternative to something we all love- nice, warm, fudgy brownies!!  This is especially great for those that have egg allergies.  It's a great way to use up that zucchini that is overflowing your garden.  As you can see...they're already getting chowed down and they just finished cooking.  But that's the best time, when they're still warm and gooey.  Enjoy!!!!