Chocolate Zucchini Brownies - Easy Kraft Recipes
Chocolate Zucchini Brownies individual a stalklike hiding wrong, but you'd never pair it! This instruction is course vegan, fudgy, well and toothsome.
They're moist and soul a luxurious brownness taste! We love the witching of marrow shreds so more in this instruction that we misused them in End by Coffee Zucchini Muffins and Growing Marrow Muffins too.
Go ahead and indulge in one before dinner. You're intake vegetables after all.
Ingredients
- 1/2 cup canola oil or olive oil
- 3/4 cups Stevia Sugar Blend (to equal approx. 1 1/4 cup sugar)
- 2 teaspoons vanilla extract
- 2 cups whole wheat pastry flour or all-purpose unbleached flour
- 1/2 cup cocoa powder unsweetened
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1 large zucchini or 2 cups of shreds
Instructions
1. Preheat oven to 350 degrees F.
2. Thoroughly combine oil, sugar and vanilla extract in a bowl.
3. Combine flour, cocoa, baking soda and salt in a separate bowl.
4. Combine sugar mixture and flour mixture. The batter is crumbly.
5. Grate zucchini and measure 2 cups of shreds.
6. Stir zucchini shreds into batter until thoroughly incorporated. Batter should be moist and thick.
7. Scrape batter into an 8 x 11 baking dish.
8. Bake for approximately 25-30 minutes or until the brownie is fairly firm and begins to pull from the sides of the pan.
9. Allow brownies to cool before enjoying.
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