I know I’m like a month behind on the zucchini train but remember I had a baby last week…so I’m totally playing the baby card. Before we jump into apple and pumpkin season, and believe me…I’m so ready to go there, here’s one last summer recipe for those huge zucchini you have from your garden. You know I wouldn’t share these with you if they weren’t worth it.
Let me start by saying that I’m not a believer in skinny treats. For me, if I’m going to indulge, I’m going full throttle. But for once I tried to go the healthy route. In these zucchini brownies I replaced half of the oil with applesauce, used whole wheat flour, no eggs, and used shredded zucchini in the batter. But then I topped them with naughty, naughty frosting and ruined anything that could be healthy about these. Oops.
The no egg thing completely threw me for a loop but I didn’t even miss them at all. The zucchini provides enough moisture for the brownies. These brownies were extremely moist and the zucchini was undetectable to my kids.