Monday, March 28, 2011

Success on Sunday!

Happy Monday!!! :)
I hope you had an excellent weekend! Ours was pretty uneventful but somewhat productive and completely enjoyable. ALWAYS a great combination.

So this weekend I finally got to a recipe that I've been wanting and meaning to get to for about 2 weeks. Zucchini Brownies courtesy This is an egg free recipe which is great as I am trying to limit Justice's exposure to eggs. It's also got 3 cups of zucchini stashed in it! Brownies made healthiER. ;) Now before you get too taken aback by the 'zucchini in brownies?!?!' part, let me assure you...You'd never know!!! With the exception of the consistency not being quite brownie-like, (as the recipe says it's more muffin like than brownie), they're pure brownie! Now this recipe is designed for veggie picky toddlers that are used to sweet treats but it's absolutely perfect for anyone in the family. I had a very skeptical adult declare that he thought they were delicious. Evan hasn't tried them yet, but he had a small taste of the batter and became an immediate fan. I personally, not being a chocoholic, could have had several helpings last night! ;)

These brownies turn out moist and delicious with the consistency somewhere between brownie and muffin. They make a delicious treat, breakfast or snack and have 3 cups of zucchini hidden inside. Your toddler will never know! This recipe is also great for vegans (choose ingredients like sugar wisely of course), families with egg allergies or those who haven't introduced eggs to their children yet.
Prep Time: 10 min
Cook Time: 30 min
Total Time: 40 min

1/2 cup canola oil
1 1/2 cups sugar
1 teaspoon vanilla extract
2 cups flour
1/2 cup cocoa
1 1/2 teaspoons baking soda
1 teaspoon salt
3 cups shredded zucchini (about 4 small - peel first)
Preheat oven to 350 degrees F.
Grease and flour a 9 x 13 pan.
(I used 10x15)
Using a large bowl with plenty of space for all ingredients, thoroughly mix the oil, sugar and vanilla.
Now cream in the cocoa.
In a separate, smaller bowl, mix the flour, baking soda and salt and then stir that into the sugar and oil mixture.
Fold in the zucchini and do not be afraid. Depending on the moisture level of your zucchini, this turns out looking somewhere between chunky hot cocoa mix powder and stringy brown paste. It's ugly. That's OK. The zucchini releases a lot of moisture as it cooks.
Spread it in the prepared pan evenly and bake it for about 30 minutes or until it just springs back when touched in the center. (Don't use the toothpick test on this because if it comes out clean, they're probably overcooked.)

These were a great success and I will be making these more often. A nice treat for everyone with the bonus of a healthy addition. I may use a baking sugar sub next time. I've never baked with substitute before, so if you have any tips, I'd LOVE to have them.

Can't wait for the feedback

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