This time of year, I’m always on the hunt for new ways to use zucchini. If you’re lucky, you either have a garden full of this summer squash, or family members and neighbors who have too much on their hands. When I came across a recipe for zucchini brownies, I was intrigued — especially since you don’t have to grate the zucchini for this recipe like you would for zucchini bread. I made a few changes, including reducing the amount of oil and sugar, and replacing them with a ripe banana. You could also try substituting unsweetened applesauce if you don’t have a ripe banana on hand. The original recipe can be found at www.theyummylife.com/Zucchini_Brownies.
- 2 cups chopped raw zucchini (about 1 medium zucchini)
- 2 tbsp. canola oil
- 1 medium very ripe banana
- 1 egg
- 4 oz. low fat vanilla yogurt
- ⅔ cup sugar
- 1 tbsp. vanilla extract
- 2 cups whole wheat pastry flour
- ½ cup unsweetened cocoa powder
- 1½ tsp. baking powder
- 1 tsp. kosher salt
- Pre-heat oven to 350 degrees and line a 9×13” pan with parchment paper (or spray with cooking spray).
- Puree chopped zucchini, canola oil, banana, egg, yogurt, sugar and vanilla in a blender.
- In a large bowl, whisk together remaining dry ingredients.
- Pour zucchini mixture into dry ingredients, stirring until combined.
- Spread into an even layer in the baking dish and bake 18-20 minutes, until a toothpick in the center comes out mostly clean. Allow to cool for 20 minutes before slicing into 24 pieces.
Approximate nutrition information (per 1 brownie): 90 calories, 2 grams fat, 16 grams carbohydrate, 2 grams protein