Eggless Brownies (AKA Zucchini Brownies)

Ingredients:

• 2 cups all purpose flour
• 1/3 cup baking cocoa
• 1 1/2 tsp. baking soda
• 1 tsp. salt or No Salt (a sodium-free salt)
• 2 cups shredded zucchini
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• 1 1/2 cups sugar
• 3/4 cup of Canola Oil
• 2 tsp. vanilla extract
• 1/2 cup chopped walnuts, optional

Directions:

Slice the zucchini lengthwise and remove the seedy center. Wash the zucchini and peel if desired but not necessary. Shred manually or use a food processor. Heat oven to 350 degrees F. In a bowl, combine flour, cocoa, baking soda, salt and stir briefly. Set aside.

Combine shredded zucchini, sugar, oil and vanilla; add to dry ingredients. Stir in walnuts if desired. Stir well with a wooden spoon or large solid spoon or use your hands if desired or let your children wash their hands and mix.

Pour into a greased 13x9x2 inch pan or use one 9 in. round cake pan. Bake for about 30 to 40 minutes depending on baking pan used or until a toothpick comes out clean. Cool on a wire rack for 30 minutes.

Yield: Depends on how large or small you cut these delicious, moist brownies. You can double the recipe and use two 9 in. round cake pans for a Brownie Cake - use your favorite icing.