Guiltless Zucchini Brownies
I love it when a delicious yet healthy dessert option comes along. Thank you to my friend Marcia for sharing this with me. I love texture, so I add extra of anything and everything that adds textural interest. Makes me sound like an interior decorator which is actually true. I want the inside of my body to have the best edge possible. This recipe is also great for kids to make because it does not require the use of a mixer.
Zucchini Brownies (which makes excellent cupcakes as well)
1 1/2 cup organic sugar or xylitol or a mixture of the two
1/2 cup olive oil or butter
2 teaspoons of organic vanilla
1 egg, add liquid to measure 1/2 cup ( you can use milk, water, almond milk, rice milk etc)
one quarter to one half cup of cocoa - I use Organic Dutch Processed Cocoa
2 cups of shredded zucchini
Mix together and add:
2 cups of flour ( you can use organic white, spelt, whole wheat or a mixture of them)
1 teaspoon sea salt
1 1/2 teaspoons baking soda
Add 1 cup of dark chocolate chips
1/2 cup chopped walnuts, almonds or pecans
1 cup of unsweetened coconut
Grease a 9 x 13 pan and bake at 350 degrees for about 25 – 30 minutes or until your toothpick comes out clean.
Cupcakes – take about 15 – 17 minutes.
No frosting required. Absolutely delicious and they freeze well.