Ingredients:
1/2 cup canola oil
1 1/2 cups white sugar
2 teaspoons vanilla extract
1 cup unbleached all purpose white flower
1 cup whole wheat flower
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 cups shredded zucchini (see pic below*)
1 cup sliced almonds
Almonds to top brownies
Instructions:
1) Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
2) In a large bowl, mix together the oil, sugar and 2 teaspoons vanilla until well blended.
3) In a separate bowl combine the flour, cocoa, baking soda and salt; blend into the sugar mixture until evenly distributed.
4) Drain some of the liquid from the shredded zucchini and stir in almonds; mix into sugar and cocoa mixture until evenly distributed. Then add to pan and sprinkle with almonds.
5) Bake for 25 to 30 minutes in the preheated oven, until brownies spring back when gently touched. Wait 5 min, enjoy.
Thoughts: These brownies are very tasty, fresh yummy zucchini is a must. I think vegetable oil would have done better than canola oil, but I just didn't have any in my house and it didn't make a huge difference. I'd like to try draining the zucchini more and added an egg yolk. I also think substituting some of the white sugar for dark brown sugar and adding dark chocolate chips would be good as well.
1 1/2 cups white sugar
2 teaspoons vanilla extract
1 cup unbleached all purpose white flower
1 cup whole wheat flower
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 cups shredded zucchini (see pic below*)
1 cup sliced almonds
Almonds to top brownies
Instructions:
1) Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
2) In a large bowl, mix together the oil, sugar and 2 teaspoons vanilla until well blended.
3) In a separate bowl combine the flour, cocoa, baking soda and salt; blend into the sugar mixture until evenly distributed.
4) Drain some of the liquid from the shredded zucchini and stir in almonds; mix into sugar and cocoa mixture until evenly distributed. Then add to pan and sprinkle with almonds.
5) Bake for 25 to 30 minutes in the preheated oven, until brownies spring back when gently touched. Wait 5 min, enjoy.
Thoughts: These brownies are very tasty, fresh yummy zucchini is a must. I think vegetable oil would have done better than canola oil, but I just didn't have any in my house and it didn't make a huge difference. I'd like to try draining the zucchini more and added an egg yolk. I also think substituting some of the white sugar for dark brown sugar and adding dark chocolate chips would be good as well.
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| *This is the side of the cheese grater I used to get a finer texture |
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| Mixed almonds and zucchini from SHILIOH ORGANICS |
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| YUMMY |
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