Chocolate Zucchini Brownies

Preparation

1. Step 1

   Preheat the oven to 350°F. Lightly spray a 13 x 9 x 2-inch metal baking pan with cooking spray.

   Step 2

   In a large bowl, stir together the sugars, applesauce, oil, and vanilla until well blended. Fold in the zucchini.

   Step 3

   In a medium bowl, stir together the remaining brownie ingredients. Stir into the sugar mixture until thoroughly combined. The batter will be very thick. Spoon into the baking pan, spreading with a rubber scraper.

   Step 4

   Bake for 20 to 25 minutes, or until a cake tester or wooden toothpick inserted in the center comes out almost clean. Transfer to a cooling rack and let cool for about 1 hour before cutting. Top each brownie with a heaping tablespoon whipped topping, 1/2 teaspoon chocolate syrup, and 1/2 teaspoon pecans.

2. Cook’s Tip on Zucchini

   Step 5

   If you have a bountiful supply of fresh zucchini in the summer, shred and freeze 2-cup portions for later use, such as in this recipe. Discard the seeds first if a zucchini is extremely large.

3. nutrition information

   Step 6

   (Per Serving)

   Step 7

   Calories: 200

   Step 8

   Total Fat: 5.0g

   Step 9

   Saturated: 0.5g

   Step 10

   Trans: 0.0g

   Step 11

   Polyunsaturated: 1.5g

   Step 12

   Monounsaturated: 3.0g

   Step 13

   Cholesterol: 0mg

   Step 14

   Sodium: 111mg

   Step 15

   Carbohydrates: 36g

   Step 16

   Fiber: 2g

   Step 17

   Sugars: 20g

   Step 18

   Protein: 3g

   Step 19

   Dietary Exchanges

   Step 20

   2 1/2 Carbohydrate

   Step 21

   1 Fat