Sneaking those veggies in! Dark Chocolate Zucchini Brownies 5 PointsPlus Value Serves: 24 Ingredients 2 cup(s) uncooked zucchini, Chopped 1/4 Cup coconut oil or any oil you have on hand 1/2 cup(s) fat-free plain Greek yogurt 1/2 cup(s) sugar 1/2 cup(s) SPLENDA® SPLENDA No Calorie Sweetener 1 Tbsp vanilla extract 2 cup(s) whole wheat pastry flour or reg. flour 1 1/2 tsp baking powder 1 tsp table salt ½ cup Hersheys Special Dark Cocoa, 100% Cacao 1/2 cup(s) mini chocolate chips FROSTING 1 cup(s) semi-sweet chocolate chips 1/4 cup plain unsweetened almond milk 1/2 tsp vanilla extract 1 cup(s) powdered sugar 1/2 cup(s) pecan halves 2 T LouAna Coconut Oil, Pure or vegetable oil Instructions Preheat oven to 350 degrees and grease a 9x13 pan. In blender or food processor, puree zucchini, oil, yogurt, sugar, and vanilla. Set aside. In large bowl, whisk together flour, cocoa, baking powder and salt. Add pureed wet ingredients to dry ingredients and stir until moist throughout. Add the ½ cup chocolate chips and stir. Pour into greased pan (I lined with foil and sprayed it-it sure made easy cleanup), spread evenly, and bake for 20-25 (mine only took the 20) minutes until toothpick comes out clean or with a few moist crumbs. (Overcooking will result in dry brownies.) Remove from oven and place on cooling rack. Cool for 20-25 minutes and frost while still warm. TO MAKE FROSTING: Combine chocolate chips, almond milk, oil and vanilla in microwave-proof bowl. Microwave on full power for 30-40 seconds. Remove and whisk until chocolate chips melt in and mixture is smooth (return to microwave for a few seconds if necessary). Add powdered sugar and continue whisking until smooth. Spread evenly over brownies while they are still slightly warm. Sprinkle with chopped nuts, if desired.
Posted on: Wed, 09 Jul 2014 14:06:01 +0000
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