Friday, September 11, 2009

Zucchini Brownies

  Yesterday Sierra made these delicious zucchini brownies.  The family enjoyed them last night for dessert. They were wonderfully moist and no one would know they had zucchini in them .. unless you told them!

 


Zucchini Brownies




1/2 cup olive oil
1 1/2 cups cane juice crystals
2t vanilla
2 cups whole wheat pastry flour
1/2 cup cocoa powder
1 1/2 t baking soda
1t salt
2 cups shredded zucchini


In a large mixer combine olive oil, cane juice crystals and vanilla.  Add the flour and cocoa powder and mix well.  Add zucchini.  Spread into a 9x13 pan and bake at 350 for about 25 to 30 minutes.  Spread with iceing when cooled. 


Chocolate Icing
2 cups powdered sucanat or powdered sugar
6T cocoa powder
1/4 cup butter, softened
1/2 t vanilla
2 – 4T milk


In a mixer bowl combine powdered sucanat and cocoa powder.  Add butter until mixture is combined.  Add vanilla and first 2T of milk.  Mix.  Add as much of the remaining milk as needed to give you a nice spreading consistency.  


 

6 comments:

  1. Those look delicious! Great recipe - I'll try it! Happy homesteading! Kelly

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  2. how much vanilla? i saw that the receipe calls for vanilla, but there was no amount listed?

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  3. They look so good. You can not even tell that you have zucchini in them. I am going to try them for my hubby. He loves his brownies....

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  4. My friend posted Sunday is International Chocolate Day so why do it with the Brownies, Yum!

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  5. Interesting that you made them since I also made them--same recipe. I made the mistake of telling my youngest who would not touch them. They were delicious and they are amazing if you freeze them!


    alice

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  6. This calls for "1 1/2 cups cane juice crystals" may I ask, what and where do you get cane juice crystals? Also, if I don't have that then could I substitute granular sugar and if so how much of it would you use in lieu of the crystals? Thank you for your recipe and time.


    ~Mrs. M

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