Sunday, November 15, 2009

Vegan, Gluten Free Chocolate Chip Zucchini Brownies

I work with a lot of people who are a lot more health conscious than I am.  It's good for me, as I experiment with healthy versions of favorites. Plus, I love to find ways to use up all of the zucchini from my garden that I shred and freeze.  It is so great to bake with it all winter long!

I made these for a team meeting once, and it was a huge hit.  You wouldn't know they were 'healthy' unless someone told you.  They make a very fudgy, yummy brownie and even my kids adored them! 

For those of you have been asking, sorry it took me long!

2 cups Bob’s Red Mill Gluten-Free All Purpose Flour
1 cup Splenda blend for baking
¾ cup unsweetened cocoa powder
1 tsp baking powder
1 tsp salt
2 cups frozen, shredded zucchini – thawed, with its water.*
1 cup applesauce
1 tsp vanilla extract
1 cup mini chocolate chips

Preheat oven to 350 degrees.

In a large bowl, stir together the flour, sugar, cocoa powder, baking powder and salt.

Add zucchini with its water, applesauce and vanilla; mix until well blended. Mix in chocolate chips.

Spread evenly in a 9x13 inch baking pan or in a bar pan (I use my Pampered Chef one, it is PERFECT).

Bake for 25-30 minutes and let cool completely before cutting. They are very fudgy and yummy!

*If you haven’t stored any zucchini, or don’t want to use it in the recipe, then substitute 1 cup of water.

Makes 16 servings at apx 187 calories a serving.

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