Retrieved From: Eating Well
These brownies are the perfect way to trick your loved ones into eating more veggies! The chunky chocolate goodness completely the masks even the slightest hint of a vegetable taste. Another plus- they are ready to eat in just 40 minutes!
Ingredients:
- 8 tablespoons (1 stick) unsalted butter
- 4 ounces unsweetened chocolate, chopped
- 1 cup granulated sugar
- 1/4 teaspoon salt
- 1 cup shredded zucchini
- 2 teaspoons vanilla extract
- 2 large eggs
- 1 cup white whole-wheat flour
- Eggs Large White
- $1.29
- Thru 09/10
- 3/4 cup chopped semisweet chocolate or chocolate chips
- 2/3 cup toasted pecans, coarsely chopped, divided (optional)
Instructions:
- Preheat oven to 350 °F. Line an 8-inch-square baking pan with foil, letting it overhang on the sides; coat with cooking spray.
- Melt butter in a large saucepan over medium-low heat. Remove from heat, add unsweetened chocolate and stir until melted. Add sugar and salt; stir until well combined. Stir in zucchini and vanilla. Add eggs, one at a time, vigorously mixing after each addition. Fold in the flour until almost incorporated. Fold in chopped chocolate (or chips) and 1/2 cup pecans (if using) until just combined. Transfer the batter to the prepared pan, spreading evenly. Sprinkle with the remaining pecans (if using).
- Bake until the sides look dry and the middle is firm to the touch, about 30 minutes. Let cool completely, and then lift out of the pan using the foil. Cut into 16 squares.
Nutritional Information
Serving size: 1 2-inch brownie; 220 calories; 12 g fat(8 g sat); 2 g fiber; 25 g carbohydrates; 3 g protein; 8 mcg folate; 39 mg cholesterol; 17 g sugars; 0 g added sugars; 226 IU vitamin A; 1 mg vitamin C; 16 mg calcium; 3 mg iron; 49 mg sodium; 128 mg potassium