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ZUCCHINI BROWNIES

 
Simply in Season
by Mary Beth Lind, Cathleen Hockman-Wert

Serves 18-24


• 1 cup / 250 ml flour
• 3/4 cup / 175 ml whole wheat flour
• 1/3 cup / 75 ml baking cocoa
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
Combine in large bowl.

• 2-3 cups / 500-750 ml zucchini (shredded)
Stir in.

• 1 egg
• 3/4 cup / 175 ml sugar
• 3/4 cup / 175 ml brown sugar
• 1/2 cup / 125 ml plain yogurt
• 1/2 cup / 125 ml oil
• 1 teaspoon vanilla
Combine in separate bowl and beat with fork. Stir into zucchini mixture. Spread evenly into greased 9 x 13-inch / 3.5 L pan.

• 1/2-1 cup / 125-250 ml semisweet or mint chocolate chips
• 1/2 cup / 125 ml nuts (chopped; optional)
Sprinkle on top of batter. Bake in preheated oven at 350F / 180C until toothpick inserted in center comes out clean, 35-40 minutes.


Julie Swartzentruber, Pittsburgh, Pennsylvania; Mary Keith, Seffner, Florida

 

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