Vegetables are a must on a diet.
I suggest carrot cake, zucchini bread and pumpkin pie.
~Jim Davis, “Garfield”
If you’re like me and you grow summer squash, you’re always looking for new ways to use them. Fresh is best, healthy is great… and chocolate gets the teens to eat them. I bake up a batch of these on request (usually once a week in the summer)… after all we have plenty of zucchini and they’re quick and easy! They’re a bit more cake-like than traditional brownies but that’s never stopped our family from gobbling them up! (By the way, there’s no eggs needed for this recipe.) Enjoy!
- 1/2 c. natural applesauce (or vegetable oil)
- 1 1/2 c. organic granulated sugar
- 2 tsp. vanilla
- 2 c. organic flour
- 1/2 c. cocoa powder
- 1 1/2 tsp. baking soda
- 1 tsp. salt
- 2 c. shredded zucchini (unpeeled, seed if necessary)
- OPTIONAL: 1/4 tsp. cinnamon, 1/2 c. chopped walnuts
Heat oven to 350 degrees. grease and flour a 9″x13″ pan. Mix the oil, sugar and vanilla blendng well. Add the flour, cocoa, salt and baking soda. Mix well. (The mix will be dry.) Stir in the zucchini and optional ingredients if using. Spread into the baking pan. Bake 25-30 minutes until the top springs back when touched. remove from oven and allow to cool.
- 1/4 c. fresh butter
- 1/3 c. cocoa
- 1 1/2 c. powdered sugar
- 2 Tbsp.. milk
- 1/2 tsp. vanilla
Melt butter and stir in cocoa. Combine well. Stir in the vanilla. Using a mixer, beat in the powdered sugar. Mix on high speed until smooth and creamy. Spread over cooled brownies.