We’re back with another installment of: Delicious Stuff My Mom Made When we were Kids, that I will Whole Foodize and make even Healthier!
I couldn’t possibly make them any more delicious, but for those of you who follow regularly, you may remember Mom’s Zucchini Bread recipe, which I tweaked into Whole Foodification recently.
I’m back at it, with one of my childhood favorites, Zucchini Brownies. How can it not be good to have kids scarf down zucchini-filled morsels?
Chocolate Zucchini Brownies
2 cups shredded zucchini
2 cups flour (I use gluten-free)
3/4 cup honey (agave or sucanat for vegan)
1/3 cup cocoa
1 teaspoon salt
1 1/2 teaspoons baking soda
1/2 cup applesauce
2 teaspoons vanilla
Preheat oven to 350 degrees Fahrenheit.
Mix wet ingredients.
Mix dry ingredients.
Combine in 13 x 9 pan.
Bake at 350 for 35-40 minutes.
Oh, man. I’d forgotten how much I love these brownies. And the kids….holy cowbells they went insane for these brownies.
It was like a brownie apocalypse…those delicious little zucchini bites never even had a chance.
These brownies are a bit gooier than my traditional brownies (well, let’s be honest, my husband’s traditional brownies, he likes the Alton Brown Cocoa Brownies recipe…which are soooo good), but it’s a nice gooey change of pace and so fantastically nutrient-packed.
- 2 cups shredded zucchini
- 2 cups flour (I use gluten-free)
- 3/4 cup honey (agave or sucanat for vegan)
- 1/3 cup cocoa
- 1 teaspoon salt
- 1 1/2 teaspoons baking soda
- 1/2 cup applesauce
- 2 teaspoons vanilla
- Preheat oven to 350 degrees Fahrenheit.
- Mix wet ingredients.
- Mix dry ingredients.
- Combine in 13 x 9 pan.
- Bake at 350 for 35-40 minutes.