These Zucchini Brownies are actually quite delicious! They are moist and don’t taste like zucchini at all! You could even shred the zucchini really small to hide it better if you like. Zucchini Brownies are one of those healthy desserts that you just keep eating and eating and eating…is it still healthy if you eat half the pan?
1/2 Cup Canola Oil
1 1/2 Cups Sugar
2 teaspoons Vanilla
1 teaspoon Kosher Salt
1 1/2 teaspoons Baking Soda
1/2 Cup Cocoa Powder
1 Cup All Purpose Flour
1 Cup Whole Wheat Flour
2 Cups Grated Zucchini
Preheat oven to 350°F. Spray a 9 inch by 13 inch baking dish with nonstick cooking spray and dust with flour.
Stir together oil, sugar and vanilla in a large bowl.
In another bowl, combine salt, baking soda, cocoa powder and both flours. Slowly mix the dry ingredients into the wet. This will be very dry when mixed together.
Add grated zucchini and mix until combined and moistened. Transfer to the prepared pan and spread the batter evenly.
Bake until a toothpick inserted in the brownie comes out clean, about 25-30 minutes.
Yield: 9X13 Pan of Brownies
-Recipe by Savory Seasonings–
Even if the combination of chocolate and avocado sounds weird, you need to try these muffins. They are delicious! It’s also a great way to get all the great nutrients of avocado into your kids. Great for Chloe because she won’t even try avocados. This recipe comes from TrainerMomma.com.
1 Ripe Avocado
1 Cup Sugar
3/4 Cups Unsweetened Applesauce
3/4 Cup Milk
2 2/3 Cups Whole Wheat Flour
1/2 Cup Cocoa Powder
1 Tablespoon Baking Powder
1/2 teaspoon Salt
1 Cup Chocolate Chips
Preheat oven to 375°F. Spray two mini muffin tins with non-stick cooking spray or line with paper muffin liners.
Whisk together the avocado and sugar until smooth. Add the eggs, applesauce, milk, flour, cocoa powder and salt. Whisk to combine. Stir in the chocolate chips.
Divide the batter among the two prepared muffin tins.
Bake until a toothpick inserted in the center comes out clean. About 15 minutes.
Yield: 48 Mini Muffins
I originally made this bread just because I really love zucchini bread, but then realized that I could actually get Chloe to eat vegetables if they are hiding in bread! Amazing!! She really enjoyed this bread. The blueberries made it very moist, so make sure you store it in the fridge if you aren’t going to eat in all in a couple days like we did. This recipe comes from Kayln’s Kitchen.
1 3/4 cups Whole Wheat Flour
2 tsp. Baking Powder
1/2 tsp. Baking Soda
1/2 tsp. Ground Cinnamon
1/4 tsp. Salt
1 cup Sugar
2 large Eggs
1/2 cup Canola Oil
1 tsp. Vanilla
2 Medium Zucchinis, coarsely grated
1 cup fresh or thawed Blueberries
1/2 cup chopped Pecans
Preheat oven to 350°F. Spray a loaf pan with non-stick cooking spray.
Stir together the flour, baking powder, baking soda, cinnamon, and salt together in a bowl.
Beat together the sugar and eggs in a large bowl or stand mixer for about 5 minutes. Stir in the oil and vanilla, then add the zucchini. Stir until combined.
Add the flour to this mixture and stir to combine thoroughly. Fold in the blueberries and pecans. Pour into the prepared loaf pan.
Bake until browned on top and a toothpick inserted in the center comes out clean, about 60-70 minutes.
Cool and enjoy!
Yield: 1 loaf