Zucchini Brownies

Yesterday my SIL posted a recipe for zucchini brownies.  It's a Heavenly Homemakers recipe.  I had seen it a while back but forgot about it.  My SIL mentioned using sprouted flour or soaking the grains.  Since I'm trying to use up some of our zucchini and make treats for our trip I decided to try these.  And experiment with soaking since I don't have any sprouted flour on had right now.  Hopefully I can make a new batch when we get back from vacation.  I used a combo of yogurt and kefir to soak the flour last night (along with the butter).  I didn't measure...just added enough until it was moist.  Maybe 1/3 cup.  Then I added the rest of ingredients and baked the brownies this morning.  It worked really well!  Very good brownies (I had the tough job of tasting them at 6 am today...poor me I HAD to try them so I could give a verdict here :).  And totally doable to soak the grains to make them easier on your tummy and better for you.  A couple notes (for myself) for the next time I make them.  When you soak grains they get pretty sticky.  And it's tough to thoroughly mix the dough by hand the next day.  You usually end up with some clumps you just can't smooth out, which are noticeable in the finished product (you can see a few in the picture).  It tastes fine (it actually kind of tastes like there are nuts in it), it's just not ideal.  I think next time I'll try mixing everything in the food processor to make sure it gets totally mixed.  Also, I used carob powder.  It's good, but not quite the same as cocoa would be in these (Justin wasn't crazy about the strong carob flavor either).  I think next time I'll either do half carob, half cocoa or use some chocolate extract with the carob.  Finally, I totally forgot Sara had mentioned using chocolate chips.  I was going to do that and then forgot.  These would be really good with white chocolate or a really dark chocolate I think.  So, these are really good and you can soak the grains.  But I think my next batch will be even better!  I'll have to take more pictures once I cut some normal pieces instead of just a nibble out of the corner :)

Zucchini Brownies

1/2 cup butter, melted
1 1/2 cups sucanat or rapadura (I used 1 cup white and 1/2 cup brown organic evaporated cane sugar)
1/3 cup cocoa (I used carob powder.  Next time I'll do 1/2 and 1/2 or add chocolate extract)
1 cup shredded zucchini
1 egg
2 cups whole wheat flour
1/4 - 1/2 cup plain yogurt, kefir or buttermilk (if soaking grains)
1 cup chocolate chips and/or nuts (optional)

To Soak Grains:

Combine flour, melted butter and enough yogurt, kefir or buttermilk (or combo of any) to moisten all of the flour.  Cover and let set over night.

To Bake:

Heat oven to 350.  Add remaning ingredients.  Stir well by hand or mix in a food processor.  Poor into buttered 9x13 pan.  Bake 30 min., or until toothpick in center comes out clean.

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To make without soaking grains:

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.