Mis the zucchini, banana, water, and vanilla in a large bown. Mix the rest of the ingredients separately in another bowl. Fold dry ingredients into wet, batter will be stiff. Bake in nonstick oblong brownie pan (7x13) at 350 degrees until toothpick comes out clean, about 25 minutes. Comments by Bronwyn Ward: I made the brownies except with carrots. I wasnt very impressed right out of the oven so I trickled over a tablespoon of maple syrup and froze them. I have been defrosting them for the last few days and they are great!! Really fudgy!! Bonnies comments: I baked them in cupcake tins, makes 18, bake for 18 minutes. Thought about adding Nutlettes or Grapenuts to simulate nuts but havent tried that yet. If you dont have any mushy bananas run them through the food processor since its already dirty. Posted to fatfree digest V97 #268 by Traffic Cop
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|Serving Size: 1 Serving (95g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 28 (9%)|
|Amt Per Serving||% DV|
|Total Fat 3.1g||4 %|
|Saturated Fat 1.8g||9 %|
|Monounsaturated Fat 1g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 2266.3mg||78 %|
|Potassium 581.9mg||15 %|
|Total Carbohydrate 65.5g||19 %|
|Dietary Fiber 3.6g||14 %|
|Sugars, other 62g|
|Protein 5.3g||8 %|
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Calories per serving: 329
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