Healthy Zucchini Brownies

Whip It Up Wednesday!

I love this time a year the kids are headed back to school soon and organization and schedules will soon return! Plus our little family garden is now in full harvest mode! I heard someone once say, you know someone doesn’t have any friends if they are buying zucchini at the grocery store… (A little gardener humor)
Yep I’ve got a bumper crop this year so my non gardening friends should be well covered. And don’t be surprised to see more zucchini and spaghetti squash recipes popping up! I got to figure out what to do with all this produce! One of my favorite things to make every year with our zucchini, is frosted zucchini brownies! They are sooo moist and delicious! Although they do have vegetables in them, they are typically depleted of all the healthy goodness by the added sugar and butter. So I reviewed my favorite brownie recipe to see if I could make it more healthy!! I played around with some ingredients and the result was pretty dang good! My family and I have been enjoying the results. 😉 Even super picky Miss Tatum is once again eating veggies without her knowledge… So whip up a batch and enjoy them sans the guilt! They will make great lunch box treat when the kids head back to school in a couple weeks. I plan on making a couple batches and freezing individual servings to just throw in their lunches!

Healthy Zucchini Brownies
Andie Thueson

2 cups grated zucchini – I just shredded mine in my Cuisinart
1/2 cup mashed banana
1 TBS Water
2 tsp vanilla
4 egg whites
1 cup whole wheat flour
1 cup white flour
1 1/2 tsp baking soda
1 cup unprocessed cocoa powder
1 cup stevia or splenda – whatever your like best
1 tsp cinnamon

Mix zucchini, water, egg whites and vanilla in a large bowl. Mix together dry ingredients and fold in wet ingredients. Batter will be stiff. Spread into a prepared 9×13 pan and bake @ 350 for 20-25 minutes.

Optional… I threw a handful of dark chocolate chip on top while still hot!

Nutritional Stats:
Recipe makes about 16 GOOD sized brownies