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.
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.
