The zucchini makes them moist and chewy.
Multigrain Zucchini Brownies
Author: Chef Brad
Ingredients
- 2 cups shredded zucchini
- 1¼ cups sugar (or 1 cup Xagave)
- 2 cups multi grain flour, Kamut/brown rice or 2.5 cups WonderFlourâ„¢
- 1 teaspoon salt
- 2 tablespoons cocoa or carob flour
- 1½ teaspoons soda
- ½ cup oil, canola (or melted butter)
- ½ cup nuts, chopped
- 2 teaspoons vanilla
- 1 egg slightly beaten
- 1 cup steamed red quinoa
Instructions
- In separate bowl mix together sugar, salt, coca, soda, and flour.
- In Wondermix mixer bowl beat egg, vanilla, and oil together.
- Add flour mixture and mix well.
- Add nuts and quinoa and mix in well.
- Pour out onto greased or sprayed cookie sheet.
- Bake for 25 minutes at 375 degrees
You can sub in gluten-free flour.
Wonder Flour can be used in this recipe