Zucchini Brownies

2 c. shredded zucchini (peeled too, if desired)

2 T. oil

2 T. honey

2 t. vanilla

1 c. fructose (or sugar)

½ c. plain yogurt (or sour cream—fat-free works fine.)

2 c. whole wheat flour

1 t. salt

1 ½ t. baking soda

½ c. cocoa (or carob)

1/3 c. chopped nuts, optional

Preheat oven to 350 degrees. Spray a 9×13 pan with oil spray. Combine all wet ingredients.

Add dry ingredients and mix well. Spread in prepared pan. Bake 30-35 minutes, until toothpick

inserted comes out clean. Cool on a rack and dust with powdered sugar or frost.

Serves 20 – 104 calories, 2 fat grams

Frosting

¼ c. butter

1 ½ T. cocoa (or carob)

3 T. milk

Melt in a pan. Remove from heat.

Add ½ t. vanilla

Stir in powdered sugar to taste. Be careful not to add too much. It gets thick as it cools and can

end up too sweet.

Zucchini Brownies
2 c. shredded zucchini (peeled too, if desired)
2 T. oil
2 T. honey
2 t. vanilla
1 c. fructose (or sugar)
½ c. plain yogurt (or sour cream—fat-free works fine.)
2 c. whole wheat flour
1 t. salt
1 ½ t. baking soda
½ c. cocoa (or carob)
1/3 c. chopped nuts, optional
Preheat oven to 350 degrees. Spray a 9×13 pan with oil spray. Combine all wet ingredients.Add dry ingredients and mix well. Spread in prepared pan. Bake 30-35 minutes, until toothpickinserted comes out clean. Cool on a rack and dust with powdered sugar or frost.
Serves 20 – 104 calories, 2 fat grams
Frosting
¼ c. butter
1 ½ T. cocoa (or carob)
3 T. milk
Melt in a pan. Remove from heat.
Add ½ t. vanilla
Stir in powdered sugar to taste. Be careful not to add too much. It gets thick as it cools and canend up too sweet.

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