Zucchini-Surplus Brownies

*Surplus refers to the prolific nature of the zucchini plant.  It rather takes over one’s garden and produces an abundance of zucchini plants.  I ended up grating and freezing bags of zucchini that might have gone to waste.

*Zucchini is an excellent source of minerals important for bone health…..like magnesium and phosphorus.  These minerals strengthen the bone matrix.   Zucchini is also an excellent source of vitamin C….an important anti-oxidant promoting heart health.

The Recipe  (Use organic ingredients whenever possible :))

Mix together in a large bowl:    1 cup of unbleached flour,  3/4 cup of whole wheat flour OR spelt flour,  1/3 cup of baking cocoa,  1/2 teaspoon of baking soda, and  1/2 teaspoon of sea salt.

Mix in 2 1/2 cups of grated zucchini into the flour mixture until it is completely coated.

In a separate medium-sized bowl, blend together:  1-2 beaten egg(s),  3/4 cup of sucanat OR raw sugar,  3/4 cup of brown sugar OR coconut sugar,  1/2 cup of plain whole-milk yogurt, 1/2 cup of melted coconut oil, and  1 teaspoon of vanilla.  **Adding an extra egg will make the brownies more “cake-like”.

Stir the wet mixture into the zucchini-flour mixture and pour into a greased (coconut oil) 9″ X 13″ glass baking dish.  Sprinkle 1/2 to 1 cup of dark chocolate morsels on top of the brownie batter.

Bake at 350 degrees F for 35-40 minutes.  Makes about 18-24 brownies…….

This recipe was inspired by Simply in Season by Mary Beth Lind & Cathleen Hockman-Wert.

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