Low-fat Zucchini Brownies

In an effort to introduce healthier food to our diet - as well as use a zucchini that was given to us - I found a recipe for low-fat zucchini brownies.


It is a very moist, low-fat chocolate brownie alternative that uses no oil or eggs. In addition to zucchini, the brownies also have some fruit: applesauce and bananas.

Although the original pin shows the recipe looking like a "traditional" brownies, the recipe turns out more like a moist sponge cake. Nonetheless, it is healthy dessert and a good alternative to some other desserts that we have made in the past.

Low-fat Zucchini Brownie

Note: this is not an overly-sweet brownie. So, if there are children who will be eating this recipe you may not want to tell them it's a brownie. It might be more well-received if it is called a cake.

Ingredients

1/2 cup applesauce
2 small or medium bananas mashed
1 1/2 cup sugar
2 tsp vanilla extract
1/2 cup cocoa powder
1 1/2 tsp baking soda
1/2 tsp salt
2 cups finely shredded zucchini
2 cups all purpose flour
1/2 cup walnut pieces (I didn't include these)

Directions

Preheat oven to 350 degrees F. Grease and flour an 9x13 inch baking pan.

In a large bowl, mix together the applesauce, mashed bananas and sugar. Add vanilla and cocoa and mix together. Then add baking soda, salt, and zucchini and mix together. Add flour and walnuts and mix together. Spread evenly into a prepared pan. Bake for 25 minutes until brownies spring back when gently touched.

Number of Servings: 24