Yummy Vegan Zucchini Brownies

Yummy Vegan Zucchini Brownies

These brownies are moist and yummy while being low calorie and low fat, and a good way to sneak kids their veggies

Prep Time

05

Minutes

Total Time

35

Minutes

Makes

16

brownies

2
cups peeled, grated zucchini (about 1 large or 2 small)
2
cups flour, sifted
3/4
cup sugar
3/4
cup Splenda(c) granulated sweetener
1
cup unsweetened applesauce
1
cup unsweetened cocoa powder, sifted
1
tablespoon vanilla extract
1
teaspoon baking soda
1
teaspoon salt
  1. Preheat oven to 350 degrees
  2. Mix together all ingredients using a wooden spoon to form a batter. Batter will be extremely thick- that&#39&#59;s okay.
  3. Scrape batter into an 8x8&#34&#59; or 9x9&#34&#59; cake pan, taking care to even it out
  4. Bake for 30-35 minutes or until an inserted toothpick comes out clean. Brownies should be moist and cake-like
Makes brownies
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
For a sugar-free brownie, use only 1 1/3 cup of Splenda(c). The diabetics in my family love this recipe. If you aren't vegan, also add 1/2 cup powdered milk, otherwise the brownies won't really rise.

Nutrition Information:

1 Serving ()
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.