Zucchini: the gift that keeps on giving. This time of year, it’s taking over kitchens everywhere, including mine. It’s cool though: zucchini adds such amazing moistness to baked goods, and I can’t get enough of it. The other day I was in the mood for some moist chocolate mayhem and luckily, had spare zucchini lounging around, so I dug up an awesome zucchini brownie recipe to tamper with. The result was a dark chocolate cake-style brownie which made me think “snack cake!” every time I had one. You can tell they’re delish because I only got one pic, and there’s only three brownies in it. All the rest were gone before I could get my snaps! These little devils made me lose all self control.
So what makes these brownies special, other than their awesome addictiveness? Each one has only 3% of your daily recommended fat, and damn son, that’s almost fat free. They’re also vegan, decently fiber-y, pack a nice little dose of iron, and have half the sugar you’ll find in most brownies. My favorite part is they’re 150 calories a pop, which is totally do-able for fabulous snackage.
Zucchini Fudge Cake Brownies
a lose adaptation of Marian’s gorgeous Zucchini Brownies
makes 12 big-azz brownies
1/2 cup unsweetened applesauce
1 tablespoon olive oil
3/4 cup brown sugar
3/4 cup Stevia In The Raw® (count this as 3/4 cup sugar if you’d like to replace it with another sweetener)
1 tablespoon vanilla
3 cups shredded zucchini, lightly squeezed
1 cup all-purpose flour
1 cup whole wheat flour
1/2 cup cocoa (I used Hershey’s® Special Dark. Highly recommended!!)
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1. Preheat the oven to 350°. Have a 9″ x 9″ baking pan and some cooking spray handy. I could have gone with a 9″ x 13″, but I like my brownies THICK.
2. Stir the wet ingredients together in a large bowl. Combine all the dry ingredients in a medium bowl and stir them together with a whisk. Stir the dry ingredients into the wet ingredients in two goes. Mix until everything’s combined, but don’t over do it. No one likes tough brownies.
3. Give the baking pan a light coating of spray, then pour in the batter. Bake for 20-25 minutes. Bake for less time if you like your brownies kinda rare (yum).
This calculation does not factor in optional ingredients or substitutions.
Per 80g brownie: 150 calories; 1.8g fat (0g sat); 0mg cholesterol; 302mg sodium; 32.6g carbohydrates; 3.2g protein; 2.3g fiber; Iron 13%