I tried out the recipe for zucchini brownies from Heavenly Homemakers the other morning, as well. I made a couple changes... substituted carob powder for the cocoa and added some chocolate chips that I needed to use up in my pantry. These were so easy to throw together, they literally took less than 15 minutes... from the start of getting all the ingredients out, shredding the zucchini, stirring up the brownies, and getting them in the oven. I love quick recipes like this! They also taste really good! We all really liked them a lot. My mother-in-law also got to taste them when I sent one with Carson for a snack and she thought they were awesome (and has asked for the recipe). Definitely a hit! I have the same thoughts I had when making the bread... wishing I had a grain mill so I could use sprouted flour, or wondering if I could modify this to be soaked in the future. Maybe I'll have to do some experimenting.
I'll update soon with a picture.
1/2 cup butter, melted
1 1/2 cups sucanat or rapadura (I used sucanat)
1/3 cup cocoa (I used carob)
1 cup shredded zucchini
2 cups whole wheat flour
(I also added a few handfuls of chocolate chips... milk chocolate and white chocolate... that I had in my pantry)
Mix butter, sucanat and cocoa. Stir in zucchini and egg. Gradually mix in flour until well combined. Pour batter into a 9×13 inch pan. Bake in a 350° oven for 25 minutes or until a toothpick inserted into the middle comes out clean.