Eggless Whole Wheat Zucchini Brownies

This month the Groovy Gourmets decided to bake brownies. But these are not any regular brownies. The brownies had to have something other than chocolate in them. As soon as I saw that we had to bake brownies this month, I was very excited. Baking brownies has been on my to do list for a long time and finally I made them.

I chose to make these Zucchini brownies, that are egg free and use less fat and are made from whole wheat flour.  What else can you ask for. I did not change the original recipe much, except that I used our regular Aashirwad atta instead of whole wheat pastry flour and also I used the regular cocoa instead of dark cocoa. The brownies were delicious, no one could guess the ingredients. Now off to the recipe:

Recipe Adapted from The Yummy Life

What you'll need

1. Zucchini – 2 cup, chopped
2. Sugar – 1 ¼ cup
3. Vanilla – 1 tbsp
4. Oil – ¼ cup
5. Yoghurt – ½ cup
6. Whole Wheat Flour – 2 cup
7. Cocoa Powder – ½ cup
8. Baking Powder – 1 ½ tsp
9. Salt – 1 tsp

Method

1. Pre – heat the oven to 180C for 10 minutes.
2. Grease a brownie pan or any rectangular tin and keep ready.
3. Grind zucchini, sugar, oil, yoghurt and vanilla.
4. Sift the flour, baking powder, cocoa powder and salt.
5. Add the wet ground ingredients to the dry ingredients and mix well. Do not over mix.
6. Pour into a greased tin and bake for 20 to 25 minutes or until a toothpick comes out with clean.
7. Cool on wire rack.

Serve warm with a dollop of vanilla ice cream or dust the brownies with icing sugar or frost them if you like.