Tuesday's Try It
I had a generous friend drop off some zucchini about a week ago and I needed ways to use it up! I generally love zucchini sliced in just about any broth-based soup, sauteed (easy on butter/oil) or added to spaghetti sauce, but these zucchini were the size of baseball bats! Thus, baked goods were my best option. I love zucchini bread and of course, brownies, but I don't love all the oil that goes into it and all the extra sugars. So, I took a favorite recipe of mine from an old ward cookbook and tweeked it to be more on the healthy side as well as more portable. My kiddos pack their lunches everyday and I prefer to give them fairly healthy options to choose from when it comes to treats. I do try to avoid being a nazi about it though. ;) This is what I came up with. By the way, I consider these "healthier" not necessarily "healthy". ;)
|Yummy Zucchini Brownies - A Healthier Option|
|1/2 C. applesauce||1 1/2 tsp. baking soda|
|1 C. sugar||1 tsp. salt|
|2 C. whole wheat flour *||2 tsp. vanilla|
|1/2 C. unsweetened cocoa powder||2 C. zucchini, shredded|
|1/2 C. walnuts, chopped (I omitted this)|
|* May want mix 1 C wheat flour & 1 C white flour to ease family into whole grains|
|Preheat oven to 350. Grease and flour a muffin tin. In a large bowl, mix applesauce, sugar, and 2 tsp. vanilla until well blended. In a separate bowl, combine flour, 1/2 C. cocoa powder, baking soda, and salt; stir into the sugar mixture. Fold in the zucchini and walnuts. Fill muffin tins about 3/4 full. Bake for 15 minutes depending on oven. Watch closely. When done, brownies will spring back when gently touched.|
I had wonderful plans to have beautiful pictures of these little brownie muffins, but since I lack a decent camera...and apparently my children woofed them down pretty quickly, I'm left with only is this one to share.
I don't know if anyone else will like them, but they sure were loved by my 9, 6 and 2 year olds! We'd love it if you'd share some recipes (and reviews of them) with us, too!