Zucchini Brownies

A clever, yet sneaky way to hide veggies! These turned out moist, chewy, and chocolatey-good.

Ingredients (wet):

1 1/2 C. pureed raw zucchini (consistency of apple sauce)
1 C. brown sugar
1 C. granulated sugar
2 tsp. vanilla extract
1/2 C. vegetable oil
Add 2 T. ground flaxseed to this mixture

Ingredients (dry):

2 C. all purpose flour (you should be able to use whole wheat pastry flour, but haven't tried it)
1/2 tsp. salt
1 tsp. baking powder
3/4 C. cocoa powder
3/4 C. chocolate chips (optional)

Spinz:
Mix the wet and dry ingredients in separate bowls. Add half of the dry mix to the wet until incorporated, then the second half - don't over mix! Pour into a prepared 9x13x2" baking pan, spread out, and bake for 20-25 minutes at 350. Let cool for 10 minutes on a rack before cutting.

Note: My home-grown zucchini is very juicy and the batter is thick but easily spread. If your batter seems a bit too thick, add a couple of tablespoons of soy milk (or other milk) to thin it out.