Zucchini brownies with molasses and flax

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Too many zucchini in your garden?

I WISH I had that problem but so far I only have zucchini blossoms. Our local markets are teeming with them though and already I have more in my fridge than I can reasonably use in a week so I went looking for new ways to eat them up.

I call this a healthy brownie

After all, something that includes zucchini and flax seeds is bound to be good for you.  Molasses and unsweetened cocoa powder have nutritional value too. So I had one at breakfast this morning.

A couple of tips: I grate my zucchini on the coarse side of a box grater and then squeeze the water out a handful at a time. (It’s a good hand-strengthening exercise.)  Also, the batter is dense so I used my hands to incorporate the zucchini.

Healthy tip: Feel free to reduce the sugar to 1 cup, reduce the salt to 1/2 tsp. and reduce the chocolate chips to 1/2 cup. Increase the cocoa by 2 Tbsp. (This is how I make them for my kids’ lunches).

Zucchini brownies

  • ½ cup oil or melted butter
  • 1 ½ cups sugar
  • 1 Tbsp. vanilla
  • 1 egg
  • ¼ cup Grandma Fancy Molasses
  • 2 cups flour
  • ¼ cup ground flax
  • 2 tsp. cinnamon
  • ½ cup cocoa powder
  • 1 ½ tsp. baking soda
  • 1 tsp. salt
  • 2 cups shredded, drained zucchini
  • ¾ cup chocolate chips (optional)
  1. Line a 9”x9” pan with parchment paper or grease it well.
  2. Combine oil, sugar, vanilla and molasses. Add egg and mix well.
  3. In a separate bowl, combine flour, flax, cinnamon, cocoa, baking soda and salt.
  4. Add this mixture to the wet ingredients and mix well.
  5. Fold in the zucchini and chocolate chips (if using).
  6. Spread in prepared pan.
  7. Bake at 350 F for 35 to 40 minutes

This recipe is loosely based on a recipe I found on the lovely baking blog,  iambaker.net.

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