Monday, August 12, 2013

vegan zucchini brownies

the goods:
1/2 cup canola oil
1 and 1/2 cups granulated sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 and 1/2 teaspoons baking soda
1 teaspoon salt
2 cups shredded zucchini
chocolate frosting (optional)

Preheat oven to 350 degrees. Grease a 9x13-inch baking pan.
In a large bowl, mix together the oil, sugar, and vanilla until well blended.
Stir in flour, cocoa powder, baking soda, and salt until combined. Fold in zucchini.
When first combining the ingredients, they may seem dry, but as you fold in the zucchini, a doughy mixture will form. Don't fret. The zucchini releases a ton of moisture during baking and these brownies will be anything but dry!
Gently press the dough/batter evenly into the prepared pan. Bake for 20-30 minutes, until brownies spring back when gently touched or a toothpick comes out clean(ish).
Top with a dusting of confectioners' sugar or your favorite chocolate frosting. You'll have no idea you're eating vegetables!

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