Monday, November 10, 2014

Zucchini Brownies

As my five kids grow, I am increasingly responsible for providing treats for large groups. This is a great homemade brownie recipe that is a mix between fudgy and cake-like. I have been on the hunt for the best homemade brownies. I've tried 6 recipes in the last couple of months and this is by far our favorite!

I made two large pans this last weekend for the Halloween parties that everyone attended. The zucchini adds the moisture that is needed to make these the perfect texture. The beans, whole wheat flour, and zuchinni add to the nutrition. These happen to be egg-free also which is rare with a brownie reipce and helps if you have kids in the group with allergies. They freeze very well too, even frosted. See what I mean? - The perfect recipe.

We happened to have just a few left over at the end of the night on Halloween but we were treated out - if you know what I mean. I threw the few leftover ones in the freezer and pulled them out today. They look and taste fabulous! In fact, the picture above is one of the ones that had been in the freezer. (This time I frosted them with a tub of Betty Croker chocolate frosting. I was amazed at how well the frosting and the sprinkles held up after freezing!) Hooray - one more make ahead recipe!

I've included the recipe for the Texas Sheet Cake size as well as the more managable 9x13 pan size. You never know when you may need the bigger pan. Enjoy!

Zucchini Brownies

12x17 jelly roll pan size - Makes 36
7 Tbsp vegetable oil
7 Tbsp mashed bean puree
2½ cups sugar
1 Tbsp vanilla
2 cups whole wheat flour
1⅓ cups all-purpose flour
¾ cup +2 Tbsp unsweetened cocoa powder
2½ tsp baking soda
1½ tsp salt
3⅓ cups shredded zucchini
¾ cup chopped nuts, optional

9x13 pan size - Makes 20
¼ cup vegetable oil
¼ cup mashed bean puree
1½ cups sugar
2 tsp vanilla
1 cup whole wheat flour
1 cup all-purpose flour
½ cup unsweetened cocoa powder
1½ tsp baking soda
1 tsp salt
2 cups shredded zucchini
½ cup chopped nuts, optional

Cream together oil, bean puree, sugar and vanilla. Add the dry ingredients. The batter will be very dry. Stir in the zucchini and be sure to mix long enough for the moisture of the zucchini to pull everything together. Add the nuts, if desired. Spread into well greased pan. Bake at 350°F for 22-25 minutes. The brownies should spring back when gently touched when they are done baking. Frost with your favorite chocolate frosting or enjoy without frosting. 

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