Name: Zucchini Brownies
Ingredients: 1/2 cup Mashed banana (about 1 very-ripe-with-brown-spots banana); 1/2 cup Zucchini or yellow summer squash (grated, packed, and squeezed dry); 1/4 cup Applesauce; 2 eggs Eggs; 2 Tsp Vanilla; 2/3 cup Whole wheat flour or rolled oats; 1/3 cup Cocoa powder; 1 Tsp Baking powder; 1 Tsp Cinnamon; 2 Tbsp Almond butter (or melted and cooled butter); 3 Tbsp Maple syrup

Zucchini Brownies

We like these brownies best served cold alongside a cup (or sippy cup) of milk. Add 1/4 cup chocolate chips to make them extra indulgent!

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Ingredients

Mashed banana, about 1 very-ripe-with-brown-spots banana 1/2 cup
Zucchini or yellow summer squash, grated, packed, and squeezed dry 1/2 cup
Applesauce 1/4 cup
Eggs 2 eggs
Vanilla 2 Tsp
Whole wheat flour or rolled oats 2/3 cup
Cocoa powder 1/3 cup
Baking powder 1 Tsp
Cinnamon 1 Tsp
Almond butter, or melted and cooled butter 2 Tbsp
Maple syrup 3 Tbsp

Instructions

Preheat the oven to 350 F. Grease an 8×8-inch pan with nonstick spray. Place all ingredients into the bowl of a food processor. Process just until combined. Pour into prepared pan and smooth with a spatula. Bake for 30-32 minutes, or until a cake tester inserted into the center comes out clean. Let cool completely in the pan before slicing. Serve immediately or store in the fridge for up to 5 days and serve chilled.
Variations: To make these nut-free, use the melted butter option. To make these gluten-free, use gluten-free rolled oats. Make into muffins by using a mini muffin tin