Sunday, October 10, 2010

Some Greens I Can Sink My Teeth Into

Yea! Sunday Sweets is back! I love desserts, but it can be hard to find one that isn't loaded with fat or sugar. I found a recipe for Zucchini Brownies and made a few changes. I know what you're thinking, I've already made a dessert with zucchini, but I like sneaking some greens into sweets.

I started off with what looks like a lot of stuff, but I promise it came together really quick!

I originally had planned on doing a 3 sugar blend: real sugar (because sometimes baked goods with Splenda only don't come out well), Splenda (less calories) and Splenda Brown Sugar Blend (it's the best of both worlds right?). But I got lazy and ended up just doing 2/3 real sugar and 1/3 Splenda.

I used half the oil of the original recipe and half applesauce. I know a lot of recipes omit oil and just use applesauce, but I've found that that tends to make the baked good more cake-y and less chewy.

When I mixed everything it, it seemed pretty dry . . .

I ended up having to pat it down and finally was ready to toss it into the oven.

I took them out of the oven and they looked a tad dry. But they were soooo easy to cut! You know how normally when you cut brownies (especially if you don't wait for them too cool completely, which never happens at my house), they all crumble and end up looking mangled and half eaten? No problem here!

I sprinkled them with confectioners sugar instead of frosting. I think if I ever make them again, I'll get some reduced sugar frosting because my end product was a little dry and a little bland (Cody agreed!).

Do you have any recipes for sweets that have hidden veggies in them?? What do you wish you could hide in a brownie?

Here are the stats for the final product:

Nutritional Information
Servings Per Recipe: 24
Amount Per Serving
Calories: 91
Fat: 0.3 g
Sodium: 177 mg
Fiber: 1.6 g

And the recipe!

Zucchini Brownies

1/4 cup vegetable oil
1/4 cup applesauce
3/4 cup white sugar
1/2 cup Splenda
2 teaspoons vanilla extract
1 cup all-purpose flour
1 cup whole wheat flour
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 cups shredded zucchini
2 tbsp confectioners sugar

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.

In a large bowl, mix together the oil, sugar, Splenda and 2 teaspoons vanilla until well blended. Combine the flour, 1/2 cup cocoa, baking soda and salt; stir into the sugar mixture. Fold in the zucchini. Spread evenly into the prepared pan.

Bake for 25 to 30 minutes in the preheated oven, until brownies spring back when gently touched.

Dust lightly with powdered sugar.


  1. I have stuffed zucchini flowers with cannoli filling....and one of my guests posts was chick pea brownies, they looked really good! then again there is always carrot cake!!

  2. Wow! These are some healthy brownies. I love adding black beans to my brownie recipes...they still have quite a bit of butter in them, but at least we have the addition of fiber and some protein. Thanks for sharing lovely!

  3. The brownies look really good. I think you should add them to your Thanksgiving menu.