Sunday, August 25, 2013

Zucchini Brownies (Lighter Choice)

We've had plenty of zucchini given to use this summer.  Our son, Dave, enjoys growing a garden and we have friends who offered us a few lovely zucchini from their garden also.

When we want to splurge, we fry it crisp.  Otherwise, I use it in soups or stir frys. 

I combined ideas from 3 different recipes to come up with this recipe, so I guess you can say this is 'my own'. 

I used less sugar, replaced half the oil with applesauce, exchanged 1/2 white whole wheat flour for all purpose flour, added cinnamon, and made a glaze instead of frosting. I also sprinkled the top with nuts instead of adding them to the batter.

It's moist and delicious.  You can always toss in a few chocolate chips also if you'd like to jazz it up. 


1 c. white whole wheat flour
1 c. all purpose flour
1/2 c. baking cocoa
1/2 tsp. salt
1-1/2 tsp. baking soda
1 tsp. cinnamon, optional 
1-1/4 c. sugar
(I used 3/4 c. xylitol, 1/2 c. sugar)
2 eggs 
2 tsp. vanilla extract
1/4 c. oil
1/4 c. applesauce
2 c. grated zucchini  
1/2 c. chopped nuts 

3 Tb. baking cocoa
2 Tb. butter, melted
1 c. powdered sugar
2 Tb. milk
1/4 tsp. vanilla extract
(If you prefer having frosting, just double these ingredients)

Preheat oven to 350*. Grease and flour 9" X 13" baking dish. 

In medium bowl, combine flours, cocoa, salt, baking soda and cinnamon; set aside. 

In large bowl, combine sugar, eggs, vanilla, oil and applesauce until well blended. Add flour mixture and beat until smooth. Fold in zucchini and nuts. Spread evenly into prepared pan. 

Bake 25 - 30 minutes or until cake springs back when touched with finger. 

To make the glaze, add cocoa to melted butter; set aside to cool. 

In small bowl, combine powdered sugar, milk and vanilla. Stir in the cocoa mixture. Spread evenly over warm brownies.