We’re always searching for the perfect brownie recipe – one that is moist enough for me and “cakey” enough for Mary; one that is nutritious but satisfies that sweet tooth of mine…
Well, here’s our latest endeavor in the brownie escapade. It has a quite unexpected secret ingredient that added the moisture I was looking for. The final verdict is still up in the air, but all of our kind taste testers (you know who you are!) really seemed to enjoy it!
- 1 cup flour
- 3/4 cup whole wheat flour
- 1/3 cup cocoa
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3 cups shredded zucchini (that’s about 4 zucchini)
- 2 tablespoons of cornstarch mixed with 2 tablespoons of water
- 3/4 cup sugar
- 3/4 cup brown sugar
- 1/2 cup nondairy milk (we used soy)
- 1/2 tablespoon lemon juice
- 1/2 cup canola oil
- 1 teaspoon vanilla
- 1 cup vegan chocolate chips
1. Preheat oven to 350 degrees F (180 degrees C or gas mark 4).
2. Prepare a large 9 x 13 inch pan (23 x 33 cm) by oiling it.
3. Combine flour, whole wheat flour, cocoa, baking soda and salt in a large bowl.
4. Shred the zucchini.
5. Make the vegan “egg” by mixing the 2 tablespoons of cornstarch and the 2 tablespoons of water. Set aside.
6. Make the vegan “yogurt”. Put the 1/2 cup of nondairy milk (soy milk) in a bowl. Remove 1 /2 tablespoon. Add 1/2 tablespoon of lemon juice. Stir well. Set aside.
7. In a second large bowl, mix the cornstarch mixture, sugar, brown sugar, soy milk mixture, oil and vanilla. Stir in the shredded zucchini. Mix well.
8. Spread the mixture into the oiled pan. Top with chocolate chips.
9. Bake for 35 to 40 minutes. When a toothpick inserted into the center comes out clean, they’re ready!
Calories: 168, Fat: 7 g, Carbohydrates: 27 g, Fiber: 2 g, Protein: 2 g
This recipe has been ‘veganized’ from the recipe “Zucchini Brownies” by Julie Swartzentruber and Mary Keith in the cookbook, Simply in Season.