Chocolate
Zucchini Brownies
Chocolate-Chip
Zucchini Cookies

Cookie/Brownie
Ingredients:
- 1 cup
(2 sticks) softened butter
- 1 cup
shredded/grated zucchini
- 1 1/2
cups sugar
- 1 1/2
cups brown sugar
- 4 eggs
- 2 tsps.
vanilla extract
- 4 1/2
cup whole wheat flour
- 2 tsps.
baking soda
- 1 1/2
cup cocoa
*You can easily cut this recipe in half, if
you want to make less cookies or brownies.
Optional
Ingredients:
- 1 cup
mini semisweet
chocolate chips
- 1/2
cup chopped walnuts
Optional
Toppings:
- Chocolate
or Vanilla Frosting
- Powdered
Sugar
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This
Recipe Makes Moist Cake-Like Brownies AND Delicious Cookies,
Too!
For
Cookies:
Preheat
oven to 375 degrees.
Lightly grease cookie sheets.
For
Brownies:
Preheat
oven to 350 degrees.
Lightly grease 17 x 11 inch baking pan for the brownies, or
2 smaller pans.
Prepare
Mix For Both:
Sift
together
the flours, cocoa, and baking soda. Stir dry mixture well
to evenly distribute ingredients. Set aside.
Soften
butter in microwave. (About 30 seconds) Grate or shred zucchini
(by hand or with a food processor) to create one full cup.
Combine butter, zucchini, white sugar, and brown sugar. Mix
well. Add eggs and vanilla extract; blend well.
Add dry
flour mixture to the liquid mixture, and stir until all the
flour has been absorbed. Mixture will become thick. Add chocolate
chips and walnuts if desired.
To
Make Cookies:
Shape
dough into small balls, and place 2 inches apart on lightly
greased cookie sheets. Flatten slightly with your hand or
the bottom of a glass. You can make these cookies any size
you desire. Bake for 12-15 minutes.
Makes
about 8 dozen cookies,
To
Make Brownies:
Spread
evenly into lightly greased 17 x 11 inch pan, OR divide batter
into two smaller pans: ONE 9 x 13 inch pan AND ONE 9 x 9 inch
pan. Bake 20-30 minutes, or until brownies have set and start
to pull away from sides of pan.
Makes
about 32 brownies.
After
cookies or brownies have cooled completely, frost if desired
or top with a dusting of powdered sugar. ENJOY!
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