Zucchini Carrot Brownies
Delicious and actually nutritious! These brownies have a cake-like texture, making them a light, fluffy snack or dessert.
Yield: 24 Ready in 45 minutes
favorite of 11 people 12 people want to try
Verified by stevemur
|1 cupwhole wheat pastry flour|
|1 cupall purpose flour|
|1 1/2 tspbaking soda|
|1/3 cupcocoa powder|
|1/4 cupsugar substitute|
|1 largezucchini; grated (around 8oz)|
|1 cupcarrots; pureed|
|1/2 cupunsweetened applesauce|
|2 tspvanilla extract|
|1/2 cupchocolate chips of your choice|
|1 egg; optional, if you want a less cake-like brownie|
Zucchini Carrot Brownies Preparation
Using cooking spray, grease a 13x9 baking dish and preheat the oven to 350.
Mix the dry ingredients (flour through cinnamon) in a large bowl and reserve about 2 Tbsp to mix with the chocolate chips. In a medium bowl, combine the zucchini through the vanilla extract (optional egg) and gently mix until combined. Pour the wet into the dry and mix together.
Add the chocolate chip mixture in at the last moment to prevent them sinking to the bottom. Spread the mixture evenly into the baking dish and bake uncovered for 20-25 minutes (until a knife comes out clean).
Let cool and cut into 24 squares and enjoy. Each brownie contains around 68 calories.
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