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Zucchini Brownies

by

Yield: Makes 20 brownies.

Zucchini adds texture–and nutrition–to this
traditional dessert.

Ingredients:

  • 1 cup margarine
  • 1/2 cup vegetable oil
  • 1-3/4 cups sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup milk, with 1 teaspoon lemon juice added to sour
  • 2-1/2 cups flour
  • 1/4 cup cocoa
  • 1/2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon cloves
  • 2 cups shredded zucchini
  • 2/3 cup chocolate chips

Instructions:

Preheat oven to 325°F. In a large bowl, cream together the margarine, oil, and sugar. Add the eggs, vanilla, and sour milk, and beat until well blended. In a separate bowl, mix the flour, cocoa, baking powder, baking soda, cinnamon, cloves, and zucchini. Add the dry ingredients to the egg mixture, and stir until well blended. Spread batter into a greased and floured 13x9-inch pan, and sprinkle with chocolate chips. Bake for 40 to 45 minutes.
Updated Thursday, July 24th, 2008
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